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1 teaspoon vanilla
1 cup extra-crunchy natural peanut butter, at room temperature
3 cups old-fashioned rolled oats
½ cup salted, toasted pumpkin seeds (pepitas), roasted hulled sunflower seeds or roasted peanuts
½ cup dried cherries (chopped if large), dried currants or small dark raisins
8 ounces milk or semisweet chocolate bars, roughly broken into 1/4-inch pieces
1. Heat oven to 350 degrees. Beat together butter and sugars in large bowl of electric mixer. Beat in eggs, one at a time, until smooth and creamy. Beat in baking soda and vanilla. Beat in peanut butter until incorporated. Use a wooden spoon to stir in oats, pumpkin seeds, cherries and chocolate pieces.
2. Use a teaspoon to make balls about 1 inch in diameter. Place on 2 parchment-lined baking sheets spacing them about 2 inches apart. Flatten slightly with a spoon. Bake until set and bottoms are slightly golden, about 12 minutes.
3. Cool cookies on pan, 5 minutes. Transfer with a metal spatula to a wire rack to cool completely. (You can reuse the paper-lined baking sheets to bake the remaining cookies.)
Nutrition information:
Per serving: 67 calories, 3 g fat, 1 g saturated fat, 6 mg cholesterol, 8 g carbohydrates, 2 g protein, 34 mg sodium, 1 g fiber.
foods@tribune.com
1 cup extra-crunchy natural peanut butter, at room temperature
½ cup salted, toasted pumpkin seeds (pepitas), roasted hulled sunflower seeds or roasted peanuts
½ cup dried cherries (chopped if large), dried currants or small dark raisins
8 ounces milk or semisweet chocolate bars, roughly broken into 1/4-inch pieces
1. Heat oven to 350 degrees. Beat together butter and sugars in large bowl of electric mixer. Beat in eggs, one at a time, until smooth and creamy. Beat in baking soda and vanilla. Beat in peanut butter until incorporated. Use a wooden spoon to stir in oats, pumpkin seeds, cherries and chocolate pieces.
2. Use a teaspoon to make balls about 1 inch in diameter. Place on 2 parchment-lined baking sheets spacing them about 2 inches apart. Flatten slightly with a spoon. Bake until set and bottoms are slightly golden, about 12 minutes.
3. Cool cookies on pan, 5 minutes. Transfer with a metal spatula to a wire rack to cool completely. (You can reuse the paper-lined baking sheets to bake the remaining cookies.)
Nutrition information:
Per serving: 67 calories, 3 g fat, 1 g saturated fat, 6 mg cholesterol, 8 g carbohydrates, 2 g protein, 34 mg sodium, 1 g fiber.
foods@tribune.com
