The Everything Cookie

A couple of days ago, I was listening to NPR and there was a interview with a cookie chemist. I found her fascinating; baking truly is a science!

From the cookie chemist, I learned:
1. to prevent spreading, refrigerate your cookie dough
2. to prevent crumbs, add a tsp. of water to your flour
3. to prevent sticking, use parchment

Employing all of these tips, I made some wonderful cherry chocolate chip cookies. I use a fantastic, nutritious "base" cookie from Better Homes and Gardens that accepts any mix-in well. Try chocolate chips, white chocolate chunks, walnuts, pecans, macadamia nuts, peanut butter chips, dried cherries, cranberries, or raisins. Or a combo.

The cookies did not spread, crumb, or stick....thank you, cookie chemist!!






Peanut Butter Oatmeal "Base" Cookie

Yield: 60 cookies
Oven: 375 F

3/4 cup butter, softened
1/2 cup peanut butter
1 cup granulated sugar
1/2 cup packed brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
2 eggs
1 tsp. vanilla
1 1/4 cups all purpose flour
2 cups rolled oats
about 2 cups total of your mix-ins

1. In a mixing bowl beat butter and peanut butter with an electric mixer on med-high speed for 20 seconds. Add sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl. Beat in eggs and vanilla until combined. Stir in flour, oats, and your mix-ins. Refrigerate dough for at least 30 minutes. Meanwhile, preheat oven and prepare cookie sheets with parchment.

2. Roll about a tablespoon of dough into a ball-like shape. Place about 2 inches apart on parchment lined cookie sheet. Bake in a 375 degree oven for about 10 minutes until edges are lightly browned. Transfer cookies to wire rack and cool.