The inspiration for these cookies started with a massive bag of chocolate covered peanuts we bought for 50% off. Both being big chocolate and peanut fans, my boyfriend and I were excited about the supreme bargain we just snagged. That is, until we tried them. They were good but just slightly off the mark. The chocolate could have been richer, the peanut could have been bigger, and it was just a tad too sweet. All in all, they were a disappointment. So now we had 900g of chocolate covered peanuts that neither of us were too thrilled with. A slight dilemma as what does one do with 2 pounds of chocolate covered peanuts? The one thing that our little two person household goes through quickly is cookies. You see, my boyfriend is the cookie monster. Somehow (I admit I am a little jealous) he manages to put away a bake a half batch (one egg) of cookies once a week without gaining an ounce or an inch. I will admit that it is an addiction I am happy to feed as cookies are by far my favourite thing to make. Now I am sure you can see where this is going, not that the post title gave it away. I decided the only way to get through the chocolate covered peanuts was to make cookies out of them. Plus, when has the combination of chocolate, nuts, and cookie gone wrong?
Since the chocolate covered peanuts were decently big, I though I had better add oatmeal to the batter to give the cookies some structural integrity otherwise they would probably just fall apart under the weight of the chocolate peanuts. I turned to a rocky road cookie recipe (which also happens to be my most favouritest cookie EVER. I promise I’ll share it soon) to act as a base that I tweaked slightly to accommodate it’s new use. All in all, it worked out really well! Next time, I want to try making this with dark chocolate covered almonds for a richer and a slightly more ‘adult’ cookie.
Makes ~60 cookies
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1 1/3 cup white sugar
- 2 tbsp milk
- 1 tbsp vanilla
- 2 eggs
- 1 1/2 cup oats
- 1 2/3 cup chocolate covered peanuts
- Take the butter out of the fridge to allow it to soften.
- Preheat the oven to 325F.
- In a bowl, mix the flour, baking soda, salt, and baking powder.
- Measure out the oats and chocolate covered peanuts into a bowl and stir until the peanuts are well distributed.
- In a large bowl, beat both sugars in with the butter until light and fluffy.
- Add the eggs, milk, and vanilla to the butter mixture and beat again until fluffy scraping down the sides as necessary to make sure everything gets well combined.
- In three batches, add the flour to the butter mixture each time stirring the flour in slightly before beating the mixture together. This will prevent flour flying all over your kitchen
- When all of the flour has been added to the batter, pour in the chocolate covered peanut and oat mixture. Stir with a strong wooden spoon until everything is well distributed.
- Spoon out generous teaspoons of batter onto cookie sheets at least an inch apart. If your cookie sheets are in rough shape like mine, cover them in parchment paper first.
- Roll the distributed batter into little balls. The reasoning behind this step is explained in step 9 of The Perfect Chocolate Chunk Cookies.
- Bake the cookies for 10-12 minutes depending on your oven (mine took 12 mins). When the cookies are done, their bottoms will be slightly brown while the tops of the cookies won’t have coloured at all.
- Let them cool. This step is also important as the cookies will continue to cook for about 3 minutes after they have been taken out of the oven.
- Pour yourself a big glass of milk and enjoy