Wisconsin Whoppers
Ingredients
- 2/3 cup (11/3 sticks) unsalted butter, room temperature
- 1 1/4 cups packed light brown sugar
- 3/4 cup granulated sugar
- 3 large eggs
- 1 1/2 cups chunky-style peanut butter
- 6 cups old-fashioned rolled oats
- 2 teaspoons baking soda
- 1 1/2 cups (6 ounces) diced apricots or dried cranberries
- 4 (1 ounce) squares semisweet chocolate
- 1 (6 ounce) package semisweet chocolate chips
- 1/2 teaspoon
vanilla extract
Instructions
- With heavy-duty mixer, cream butter in large bowl until light-colored, about 1 minute. Gradually beat in sugars then scrape down sides of bowl. Cream until light and fluffy, about 3 minutes.
- Beat in eggs, one at a time; beat 1 minute more after final addition. Add peanut butter and beat until blended, 1 minute. Add oats and baking soda, beating only until blended, about 30 seconds; set aside.
- Dice apricots by hand or process in food processor using pulse button until diced in 1/4-inch pieces. If using dried cranberries, leave them whole. Add apricots and cranberries to creamed mixture.
- Cut squares of chocolate in half. Process in food processor until finely and evenly chopped, about 1 minute. Blend into cookie mixture with chocolate chips and vanilla.
- Heat oven to 350 degrees F.
- Using large spoon, divide batter into 1/4-cup portions of dough. Set on lightly greased baking sheets. Flatten cookies to 3-inches in diameter with bottom of a glass tumbler that is dipped frequently in water. They should be 3 inches apart.
- Bake 15 minutes or until lightly browned.
- Cool on wire rack.
Makes 3 to 4 dozen
Source: Milwaukee Journal Sentinel - July 1999
