Finest Hour Cookies
14 ingredients
11 steps
Ingredients
- 1 23 cups all-purpose flour
- 1 teaspoon salt
- 12 teaspoon ground ginger
- 1 teaspoon baking soda
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 34 cup brown sugar, firmly packed
- 18 teaspoon almond extract
- 78 teaspoon vanilla extract
- 2 eggs
- 12 cup chunky peanut butter
- 6 ounces fine milk chocolate candy bars (I use Symphony with almonds and toffee)
- 2 cups oats
- 11 ounces semisweet chocolate chunks
Directions
-
1Preheat oven to approximately 360 degrees.
-
2In a mixing bowl, combine flour, ginger, salt and baking soda, set aside.
-
3Melt chocolate bar in double boiler or microwave.
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4In a large mixing bowl, cream butter, sugar, brown sugar and extracts until thoroughly mixed.
-
5Add one egg at a time, mixing on low speed, scraping down sides of bowl between each egg.
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6Add melted chocolate bar and peanut butter, mixing on low until throughly combined.
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7Slowly add flour mixture to batter.
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8Stir in oats and chocolate chunks by hand.
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9Form balls by rolling between hands or drop by heaping tablespoons onto baking sheet then slightly flatten balls on baking sheet.
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10Bake for 9-11 minutes, until slightly golden, rotating sheets halfway through cooking time.
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11Let cool on sheet for 5 minutes, then transfer to wire rack or wax paper to cool completely.
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