Wednesday Night Cookies

It's cookie time again in our house. Cookie time is that random day - usually a weekday - where the rhythmic scooping, measuring, and pouring rights all the wrongs of the day and yields (hopefully) delicious cookies.

Inspired by one of the featured recipes in the Culinate Newsletter, but stymied by a lack of rolled oats, I started looking around. I wanted to replicate a cookie from eons ago. Crisp and crunchy, with soft chewiness from the chocolate chips and slightly-sweet-because-they're-just-a-bit-burnt raisins, I try now and again to recreate it.

Today's attempt started off as the infamous Cup of Everything cookies, so called because - yay for creative naming! - most of the ingredients are measured in cups. Somewhere along the way, they turned into something else, something soft and light and chewy and crunchy. It may not quite be the cookie I remember so fondly, but it's awfully close.

Everything Cookies
These cookies are rich and on the sweet side. I'm not a huge milk and cookies fan, but there was something about these that made milk sound like the best idea ever (probably all the sugar). This recipe makes 4-5 dozen, depending on how big you make the cookies.

1 c (2 sticks) unsalted butter, softened
1 c brown sugar
1 c sugar
3 eggs
1 c peanut butter
1 c. flour
1 c. chocolate chips
1/2 c white chocolate chips
1 T. baking soda
3/4 C. rolled oats
3/4 c coconut
1 c. dried cranberries
3/4 c. pecans, roughly chopped

1. Cream the butter and both sugars until creamy. Add peanut butter and mix to combine.
2. Add the eggs and mix well.
3. Add the flour and baking soda and combine.
4. Stir in the chocolate chips, white chocolate chips, coconut, oats, cranberries, pecans and mix thoroughly.

Bake at 350 for 15-17 minutes, until the edges are golden brown and the tops look done.