Stone Soup Cookies
14 ingredients
5 steps
Ingredients
- 1 stick unsalted butter, room temperature
- 1/4 cup canola or safflower oil
- 1 1/2 cups brown sugar (light or dark or a mixture of both)
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup peanut butter or almond butter
- 1 cup flour (unbleached AP or whole wheat pastry flour)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup oats (rolled or quick cooking)
- 1 cup granola or dried breakfast cereal such as rice crispies or corn flakes
- 1 cup chocolate chips or chopped bittersweet chocolate pieces
- 1/2 cup dried fruit such as raisins, cherries or cranberries
- 1/4 cup anything else such as chopped nuts, dried coconut, if desired or you want to use up a small amount of something in your pantry
Directions
-
1Heat oven to 375 and line cookie sheets with parchment paper or silicon sheets.
-
2Beat butter, oil and sugar until smooth. Beat in egg and vanilla and peanut butter.
-
3Mix together the flour, salt and baking powder. Add to dough and beat until smooth.
-
4Stir in the rest of the ingredients. Drop by big spoonfuls on a cookie sheet
-
5Bake for 10-`15 minutes depending on how chewy you like them (10 minutes) or darker and crispy (15 minutes).Cool on racks and munch with coffee or milk.
Products Matching These Ingredients
Powdered peanut butter
Pbfit
C
Anthony's Organic Cocoa Butter Chunks
Anthony's
E
Bramwells American Style Peanut Butter
Herbalife Nutrition
D NOVA 4
100% Pure Canola Oil
Canola Harvest
B NOVA 2
Canola Harvest® Original Vegetable Oil Spread Tub
Canola Harvest
E NOVA 4
Canola harvest, buttery spread, with flaxseed oil
Canola Harvest
D NOVA 4
Dry roasted peanuts, unsalted
Spartan
D NOVA 1
Sweet cream, unsalted butter
E NOVA 4
Safflower Oil
Spectrum
D
Safflower Oil
Spectrum
D
Safflower Oil
Spectrum
E
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