Chunk Wild Cookies

This recipe was the junior grand prize winner in King Arthur's first-ever baking contest, held back in 1991. Submitted by Sarah Nist of Montpelier, Vermont, it yields a light, crunchy/crisp cookie whose flavors of chocolate, peanut butter, and oats blend perfectly. P.S. Step-by-step photos illustrating how to make these cookies are available at Bakers’ Banter, our King Arthur blog.

1 cup (2 sticks, 8 ounces) butter
1 cup (7 ounces) granulated sugar
1 cup (7 1/2 ounces) light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoons salt
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups (8 3/4 ounces) traditional rolled oats
2/3 cup (4 ounces) white chocolate, chunks or chips
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (6 ounces) peanut butter chips
1 cup (6 ounces) chocolate chips
1 1/2 cups (6 1/2 ounces) chopped walnuts

Preheat your oven to 375°F. Lightly grease (or line with parchment) four baking sheets, or as many as you have.

Beat together the butter, sugars, baking powder, baking soda, and salt. Beat in the eggs and vanilla.

Using a blender or food processor, process the oats with the white chocolate until the oats are finely ground, and the chocolate is mostly ground; a few small chunks are OK. Add the oats and flour to the butter mixture, then stir in the peanut butter chips, chocolate chips, and chopped walnuts.

Drop the dough by tablespoonfuls, 2" apart, onto the prepared baking sheets. Bake the cookies for about 12 minutes, until they're set. They may be barely starting to brown around the edges, but the tops won't be brown at all. Remove the cookies from the oven, and cool. Yield: 5 dozen cookies.

©2007 The King Arthur Flour Company, Inc. All Rights Reserved.

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