I have been working to perfect my version of a delicious high-altitude chocolate chip cookie recipe for quite some time now.  Last night it all came together…and I managed to keep a good record of all the special, magical ingredients I tossed in along the way.  So, I am pleased to introduce you to My Favorite Cookie.  I invite you to try these yourself, and challenge you to eat just one – HA!

TIP:  To ensure extra wonderful delicious-ness, be sure to prepare a pipin’ hot, stout cup o’ Jo with the French Press, serve it up in your favorite mug by the rumbling fire (on a snow day, of course), and don’t forget the decorative little plate.  You’ll want to put these delightful little yummies on display!

MY FAVORITE COOKIE
Preheat oven to 350 degrees (F)

1 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup natural peanut butter
1/4 cup hazelnut/cocoa spread
2 tablespoons pure maple syrup
2 eggs
1 teaspoon pure vanilla extract (don’t skimp with the fake stuff)
2 tablespoons molasses

1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder

1/2 cup regular cooking oats (not quick-cooking)
1/2 cup chopped walnuts
1/2 cup chopped pecans
1 cup semi-sweet chocolate chips

Using a mixer on low speed, cream together butter, sugars, peanut butter, hazelnut spread, and maple syrup.  Add the eggs, one at a time, using the same mixer speed.  Using a spatula, scrape the sides of the bowl, add vanilla and molasses, and mix again until fluffy and smooth.

In a separate bowl, sift together flour, salt, baking soda, and baking powder.  Add about half the flour mixture to the batter, and stir by hand with a sturdy spatula, until almost blended.  Add the remaining flour mixture, and blend completely.  Stir in oats, nuts, and chocolate chips.

Form cookie dough into 1″ balls, and place on an ungreased cookie sheet.  Bake at 350 degrees (F) for 12-15 minutes; just until the edges begin to brown.  Let the cookies cool for a few minutes on the cookie sheets, then transfer to a metal rack to cool….but NOT completely.  ALWAYS try these while they are still warm from the oven 🙂

Enjoy….and don’t forget that favorite cup of coffee!