A fun twist on an oatmeal cookie, instead of the traditional nuts and raisins I’ve dressed it up with a tasty new PB&J trail mix.
This is the first recipe I’ve baked from my new cookie cookbook, Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich that I received for Christmas from my sweet adopted daugher, Lorraine, Not Quite Nigella.
I saw the new PB&J mix at Costco and decided it would be a fun baking ingredient for cookies. Basically it’s a trail mix with peanuts, almonds, dried mandarin oranges, dried strawberries, dried cranberries and raisins. The pieces of dried strawberry and oranges mixed with the peanuts do give it a bit of a PB&J taste.
My husband suggested making cookies so I asked him to pick a recipe from Chewy Gooey Crispy Crunchy and he picked this Oatmeal Cookie recipe. The recipe is a bit unusual because it uses melted butter and moistened oats and the dough needs to sit for at least one hour or overnight so the oats can absorb some of the dough’s moisture.
The cookie is crispy on the edges and chewy in the middle. My husband and I thought they were better cold than hot out of the oven because they get more crispy as they sit. I baked two dozen after one hour and put one dozen cookies in the fridge to chill for several hours. I don’t think the extra chilling made a huge difference in flavor or texture.
The family thought this cookie was just okay. Tasty, but not one to put on the must bake again list. My daughter thought it couldn’t decide if it wanted to be a Peanut Butter Cookie or an Oatmeal Cookie. Maybe I should try the PB&J mix in a Peanut Butter Cookie and make them again with the traditional walnuts and raisins.
- 2 cups rolled oaths
- 1/4 cup water
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 large egg
- 2 cups PB&J Mix*
- In a small bowl stir together oats and water. In a medium bowl combine the flour and baking soda.
- In a large saucepan melt butter over medium heat. Remove from heat and stir in sugars, vanilla and salt. Whisk in the egg. Add the flour stirring just until combined. Stir in the oats and trail mix.
- Let the dough stand for a least 1 hour, or preferably cover and refrigerate overnight.
- Preheat the oven to 350º.
- Drop one tablespoon dough on to ungreased cookie sheets. Bake for 10-12 minutes until the cookies are golden brown on top. (More time is required if the dough is chilled.) Remove to a wire rack to cool completely.
*You can substitute 1 cup raisins and 1 cup of chopped nuts for the 2 cups of the PB&J Mix. I omitted 1 teaspoon ground cinnamon and 1/4 teaspoon freshly grated nutmeg so the flavor of the fruit and nuts would shine.
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