I’m not sure if these are a Prairie phenomenon or if it’s coincidence that I had never heard of them before moving to Calgary.
But they showed up in the newsroom one day, courtesy of a fellow reporter, and I was intrigued. Not quite oatmeal, not quite chocolate chip, not quite peanut butter, these One-Cup Cookies are like the best combination of cookies. The baker offered up a pair of recipes to try, but they essentially boil down to the simplest of formulas: one cup of everything. (OK, obviously not the leaveners.)
The main difference between the two recipes is the amount of peanut butter. One calls for a cup of the stuff, the other only 3/4 of a cup. After trying both (several times), I’ve decided I like the one with less peanut butter. The taste is barely noticeable, but adds just another dimension to these cookies.
The best thing about this recipe is that it’s infinitely adaptable. Add nuts, seeds, raisins as you see fit. Don’t like cranberries? Don’t add them. Don’t want your kids hopped up on chocolate? Omit the chips. And so on.
I love the addition of cranberries, though. The play of sweet chocolate against the tang of the slightly tart of the dried fruit is really nice.
Like all cookies, the trick to keeping these chewy is to pull them out of the oven, while they’re still slightly puffed and gooey looking in just the centre. They’ll keep cooking from the residual heat even after you pull them out, but won’t get overly crisp.
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup butter, softened
- 3/4 cup peanut butter
- 2 eggs
- 1 cup rolled outs
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup coconut
- 1 cup dried cranberries
- 1 cup chocolate chips
Preheat oven to 350. Cream butter and sugars, then beat in the eggs. Add peanut butter, then dry ingredients. Drop spoonfuls onto cookie sheet. Bake for 10 minutes, until edges are golden but middles are still slightly gooey looking. Let rest on cookie sheet for a few minutes before cooling on a wire rack.