- 1 cup Hodgson Mill Whole Wheat Flour
- 1 cup Hodgson Mill All Purpose White Flour
- 2 1/2 cups old-fashioned rolled oats
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup peanut butter chips
- 1 cup M&Ms™
- 1 cup almonds, roasted and salted, coarsely chopped
- 1/2 cup golden raisins
Preheat oven to 350ºF. Line aking sheet(s) with parchment paper.
In a medium sized bowl, whisk together flours, oats, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl, cream together the butter and both sugars with electric mixer until light and fluffy. Add the eggs one at a time, beating well between each addition. Add vanilla and beat again. Add flour mixture to the butter and sugar mixture all at once and mix on low speed until just incorporated. Add peanut butter chips, M&M’s, almonds and raisins to bowl and fold gently until completely mixed.
Drop dough by large tablespoon-sized balls onto lined baking sheets and bake at 350˚F oven for 10-13 minutes or until lightly browned on edges. Cookies should look soft in middle but will continue cooking. Remove from oven and let cool on to a wire rack.
Makes about 3 dozen cookies.
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