Peanut Butter Oatmeal Cookies (sugar, oil, eggs, and flour-free!)

The Skinny:
Servings: 18 • Size: 1 Cookie • Calories: 99.3 • Fat: 5.1 g • Carb: 12.3 g • Fiber: 1.6 g • Protein: 2.9 g • Sugar: 4.4 g • Sodium: 91.1 mg

Ingredients:
2 Ripe Bananas, Mashed
1/3 C. Reduced Fat Peanut Butter
2/3 C. Unsweetened Applesauce
1 Tsp. Vanilla
1/2 Tsp. Salt
1/2 Tsp. Cinnamon
Dash of Ground Cloves
Dash of Ground Nutmeg
1 1/2 C. Quick or Old Fashioned Oats
1/4 C. Nuts (I used dry unsalted peanuts.)
1/4 C. Semi Sweet Chocolate Chips
1/4 C. Reduced Fat Unsweetened Shredded Coconut (Optional)

Directions:
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Mix together the bananas, peanut butter, applesauce, vanilla, and spices.  Add in the oats, nuts, chocolate chips, and coconut; stir until well combined.

Spoon a rounded 2 tbsp. of the cookie mixture onto the lined baking sheet, leaving an inch or two between each and flatten slightly. I placed a few more chocolate chips on top of each cookie. Bake for 20-30 minutes and allow to cool slightly.

For a healthy cookie, these were actually pretty tasty! And they actually turned out just like the picture, which is always an added bonus! :)

Flourless Peanut Butter Cookies

Ingredients:
1 cup of creamy or crunchy peanut butter
1 egg
3/4 cup brown sugar
1/2 teaspoon pure vanilla
optional add ins: 1 cup chocolate chips, mini-mini pb cups, pb chips (choose one or combo)

Simple Directions:
Preheat oven to 350 degrees.
Mix four simple ingredients thoroughly by hand or with electric mixer.
Stir in optional add in(s).
Drop by tablespoonful onto cookie sheet, press down a bit with the back of a fork or spoon.
Bake for 9-11 minutes, depending on your desired chewy/crispy-ness.

Note:  I usually double this recipe because it makes ~18 cookies...which only lasts 24 hours in my house.  (Ahem - Greg ;)

Banana Blueberry Coconut Pecan Breakfast Cookies

Ingredients:

• 1 1/2 cups rolled oats
• 1 cup unsweetened coconut flakes 
• 1 T golden flaxmeal (I didn't have any on hand, so left this out)
• 1/2 t salt
• 3/4 c coarsely chopped pecans
• 1/2 c dried blueberries
• 3 very ripe bananas, mashed (mashed in my Kitchen Aid, kept a bit lumpy)
• 1/4 c coconut oil, warm enough to be liquid
• 1 T agave nectar
• 1 t vanilla extract
• Cooking spray

Directions:

1. Preheat oven to 350°. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined.
2. Press 2 tablespoons of mixture onto a baking sheet coated with cooking spray. You could also press into a round cookie cutter for a more uniform looking cookie. I just used my 2 T measuring scoop. Continue with remaining mixture.
3. Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan. Makes about 15 cookies.

These are delicious! The recipe came from www.kumkuatblog.com and either this or something like this was introduced to me by my sweet friend, Ali.  I HIGHLY recommend making a double batch as they keep well in the fridge and won't last long.  Easy to make and a repeater recipe for sure!

J-LEGS (Jessi's Limited Edition Granola Squares) Gluten Free and Vegan

Ingredients:

• 1 c peanut or almond butter (or any nut butter you prefer)
• 2/3 c honey (you could certainly sub the honey and maple syrup for agave, rice syrup, etc.)
• 1/2 c pure maple syrup
• 2t vanilla
• 2 c puffed rice cereal
• 1 c rolled oats, ground (I used my blender for this)
• 1 c shredded coconut
• 5 c nuts, seeds and dried berries/fruit (I used about 3 1/2 c nuts/seeds, and 1 1/2 c dried fruit)

Instructions:

1. Preheat oven to 350. Prepare a 9x13 pan with cooking spray.
2. In a bowl, combine wet ingredients.  In a seperate bowl, combine dry ingredients. Combine together and spread evenly into the prepared pan.
3. Bake 20 minutes.  Allow to cool completely before cutting.

My husband gave these bars their name and called them "limited edition" because I really have no idea what exactly I threw in to make these, only how much total. Since I won't be able to replicate these exact bars... the name was born.  I seriously emptied out a ton of random little bags that have just a bit of nuts and seeds left in them along with pecans, sliced almonds, dried cranberries, sunflower seeds, pumpkin seeds, peanuts, raisins... some mixed nuts that were in a little baggy in my cupboard.  I really have no clue.  The good news is that you could add anything you like and it will be delicious. Thanks to Laurie for the recipe inspiration!

Chocolate Chip Chickpea Blondies with Sea Salt - No flour, no sugar, vegan

Ingredients

• Cooking spray
• 2 cans (15 oz ea.) chickpeas/garbanzo beans, rinsed and drained
• 1 cup all natural peanut butter
• 2/3 cup pure maple syrup 
• 4 teaspoons vanilla
• 1 tsp salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2/3 cup semi-sweet chocolate chips plus 1/4 c 
• sea salt, for sprinkling

Directions

1. Preheat oven to 350 and spray 9x13 inch pan with nonstick cooking spray.
2. In a food processor or good blender (my Ninja rocked this without a problem), add all ingredients except chocolate chips and process until batter is smooth. Add in 2/3 cup of chocolate chips. Have you seen the darker semi-sweet chocolate chips from Costco? Yum!
3. Spread batter evenly in prepared pan then sprinkle and lightly press 1/4 c chocolate chips on top. Bake for 25 minutes or until toothpick comes out clean and edges are starting to brown. 
4. Cool for AT LEAST 20 minutes. Sprinkle with sea salt then cut into squares. Makes 32 blondies which ring in at roughly 120 calories each.

You could actually modify this recipe a bunch of different ways using different nut butters or different sweeteners like agave or honey.  I just wrote the recipe exactly how I made it.  I took some to my hubby at work to share with his team as well as to my mother in law.  I had 3 emails/texts by the end of the day asking if I was going to post the recipe to the blog.  So, I guess that means it's blog-worthy! Ha!  I will admit, I was *pleasantly* surprised by the sweet flavor and texture.  Definitely a good substitute for a fully-loaded treat.  Repeater recipe for sure! Photo credit (first photo) and recipe inspiration from ambitiouskitchen.com

Soft and Chewy Banana Nut Butter Cookies: No sugar, gluten free, EASY!

Ingredients:

• 6 T all natural peanut butter
• 2 T all natural almond butter
• 1 small ripe banana, mashed
• 1 T honey
• 1/4 t cinnamon

Directions:

1. Preheat oven to 350 and grease a cookie sheet.
2. Mix all ingredients well.
3. Drop onto cookie sheet and press down with hand or fork.
4. Bake for 12-14 minutes.
5. Let cool and enjoy!

The sweetness in these cookies comes from the banana and honey – and that’s it. No added sugars whatsoever... so if you are looking for a sugar-high kind of cookie, I’m sorry but these aren’t them  Instead they are rich, moist, and buttery, with a soft slight sweetness, and melt in your mouth delicious!

I made them twice and came up with a different consistencies due to the irregularity of banana size, but I didn't notice any difference in awesome taste!

Every day people should eat a portioned amount of healthy fats – and the sources can be olive oil, avocado, nut butters, or nuts and seeds. These are my “nut butter” dose of healthy fat as each cookie has just under a tablespoon amount of nut butter! I used a mixture of natural almond and natural peanut butter – I’m sure they would work out fine with cashew butter, or even sunflower butter.. or a combination of the lot!

Toddler approved!

Reece's Pieces Pastel Egg Cookies

Ingredients:

• 1 1/2 sticks butter, softened
• 1 c peanut butter
• 1 c sugar, plus some left aside
• 1 c brown sugar
• 1 tsp vanilla
• 2 eggs
• 1/2 Tbsp baking soda
• 2 c flour
• 1/2 c chocolate chips
• 1 bag Reece's Pieces Pastel Eggs

Directions:

• Preheat oven to 375.
• Cream together butter, peanut butter, both sugars, vanilla, eggs and baking soda with a mixer.
• Add 1 c flour and continue to mix with mixer. 
• Add the rest of the flour and mix with wooden spoon. Check texture. If dough is not sticky, you're ready to roll. If it is still sticky, slowly add more flour until it's not. 
• Stir in chocolate chips.
• Roll dough into small balls (about an inch in diameter), then roll them in extra sugar.
• Bake on a greased cookie sheet for 8-10 minutes. 
• As soon as the cookies come out of the oven, place 2 Reece's Pieces Pastel Eggs on top and let cool.

Recipe from Cupcake Diaries

These were absolutely delicious and a cute Easter treat! 

Peanut Butter No-Bake Cookies

Ingredients:

1/4 cup butter
3 cups quick-cooking oats
2 cups sugar
1/2 cup milk
1 teaspoon vanilla
1 cup peanut butter

Directions:

1. In large saucepan, mix sugar, margarine, and milk; bring to a full, rolling boil over med heat. (full, rolling boil = large bubbles rising to surface that can't be stirred down).
2. Boil for one minute, stirring constantly.
3. Remove from heat and stir in peanut butter and vanilla, stirring until peanut butter is melted; stir in oats.
4. Working quickly, drop by spoonfuls onto waxed paper and let cool and set-up completely.  You can expedite this process by refrigerating the cookies.

Cranberry Blissful Bars

A white- chocolate cranberry blondies recipe that is very reminiscent of Starbuck's Cranberry Bliss Bars.  

Ingredients:
BLONDIE LAYER:
3/4 cup (1 1/2 sticks) salted butter, cubed
1 1/2 cups packed light brown sugar
2 large eggs
3/4 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup dried cranberries
6 ounces white baking chocolate, coarsely chopped

FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar, sifted
6 ounces white baking chocolate, melted
1/2 cup dried cranberries, chopped

Directions:
 1. Preheat the oven to 350 degrees F. Spray a 13x9-inch baking dish with nonstick spray.
 2. Prepare the blondie layer: In a medium bowl, melt butter for one minute in the microwave; stir in brown sugar. Scrape the butter & sugar into a large bowl and let cool to room temperature. Use an electric mixer to beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon; gradually add the dry mixture to the butter mixture. Stir in the cranberries and chopped chocolate (the batter will be thick).
3. Spread the blondie batter into the prepared pan. Bake for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool completely on a wire rack.
 4. Prepare the frosting: In a large bowl, use an electric mixer to beat the cream cheese and powdered sugar until well-blended. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars- square or triangle-shaped. Store in the refrigerator until ready to serve. Tips: *If you'd like to add an orange flavor to these bars, add 1 tablespoon grated orange zest to the frosting.

Source: RecipeGirl.com (Adapted slightly from Taste of Home)

Mama Marsh's Pumpkin Chocolate Chip Cookies

 

Ingredients:

• 4 c unsifted all-purpose flour (I use whole wheat flour)
• 2 c quick or old fashioned oats, uncooked
• 2 t baking soda
• 2 t ground cinnamon
• 1 t salt
• 1 1/2 c butter, softened
• 2 c firmly packed brown sugar
• 1 c granulated sugar
• 1 egg
• 1 t vanilla
• 1 15oz can Libby's solid pack pumpkin
• 1 c semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees.
2. Combine, flour, oats, soda, cinnamon, and salt. Set aside.
3. Cream butter and gradually add sugars, beating until light and fluffy.
4. Add egg and vanilla; mix well.
5. Alternate additions of dry ingredients and pumpkin, mixing well after each addition.  
6. Stir in chocolate chips.
7. Bake for 15 minutes until cookies are firm and lightly browned.
8. Remove from cookie sheets and cool on wire racks.

Tiffany's mom, Lynda, shared this recipe with us years ago and it has been a favorite ever since.  She is a master cook and can bake like none other.  Love going to Tiffany's Halloween party every year where her mom always brings these treats to share!  These cookies are almost as sweet as she is... almost!

"Hello, Yummy!" Bars

These bars have been called anything from Hello Dolly Bars, Magic Cookie Bars, to Seven Layer Bars.  I made them from a childhood memory, so I titled as I wanted :)

Ingredients:
1 cup (2 sticks) salted butter, cut into large pieces
3 cups graham crackers crumbs (about 16 graham crackers, pulsed in a food processor)
1 1/2 cups chocolate chips
1 1/2 cups butterscotch chips
1 1/2 cups shredded coconut
1 1/2 cups pecans, coarsely chopped
2/3 cup sweetened condensed milk (most of a small can)

Directions:
Preheat oven to 350 degrees.
Cut the butter into tablespoon sized pieces, lay in the bottom of a 9 x 13 baking pan and place in the oven until just melted when stirred (this takes about 7 minutes, be careful not to brown the butter). Add graham cracker crumbs. Mix and then press evenly into the bottom of the baking pan.
Add all of the remaining ingredients, except the sweetened condensed milk to a large bowl.  Gently stir the chips through pecans together and then mound on top of graham cracker base, spreading out the ingredients evenly. Pour sweetened condensed milk over whole mixture.
Bake in oven for 25 to 30 minutes, or until the top is light brown. "Hello, Yummy!"

Peanut Butter Chocolate Chip Cookies

 Recipe from Smittenkitchen.com

Ingredients:

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth is what I used)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips
For sprinkling: 1 tablespoon sugar, regular or superfine

Directions:

Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In your mixing bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1-2 minutes, then remove to a rack to cool completely.

Butterscotch Cashew Bars

Ingredients:

Crust:
2 2/3 cups unbleached all-purpose flour
2 teaspoons kosher salt
1 1/4 cups unsalted butter, cold
1 1/8 cups light brown sugar, packed

Topping:
1 2/3 cups butterscotch chips
1/2 cup plus 2 tablespoons light corn syrup
3 1/2 tablespoons unsalted butter
2 tablespoons water
1/4 teaspoon kosher salt
2 cups cashew pieces, roasted and salted

Directions:

Position one rack in the middle of the oven and preheat the oven to 350˚. Grease a 12 x 17-inch sheet pan lightly with softened butter and line it with aluminum foil, pressing the foil up the sides of the pan and into the corners. Grease the foil with softened butter.

To make the crust, In the bowl of a food processor fitted with a metal blade, combine the flour and salt. Dice the butter into 1-inch pieces and place half in the food processor with the flour. Pulse for a few seconds. Add half of the brown sugar and pulse again, and then add the remaining butter and brown sugar and process for 20 to 30 seconds until a coarse meal is formed and the dough is just beginning to gather into a ball. If you don’t have a food processor, follow the same procedure but cut the butter into the flour, alternating with the brown sugar, using a pastry blender to form a coarse meal. The dough will be a little crumbly but will almost form a ball.

Spread the crust evenly in the bottom of the prepared pan. Pat it gently and evenly into the pan all the way into the corners. Be careful not to pack it down too much or the crust will become tough. Bake it for 5 minutes then prick the dough lightly with a fork all over, and return the pan to the oven and bake for about 10 more minutes. The crust should be slightly browned and soft to the touch. Remove from the oven and allow the crust to cool for several minutes. Do not turn off the oven.

To make the topping, In a medium saucepan, add the butterscotch chips, corn syrup, butter, water, and salt and cook over medium heat, stirring constantly until the chips have melted completely and the topping has just begun to simmer, about 5 minutes.

Stir the cashew pieces into the hot topping and spread it evenly over the baked crust. Try to spread it out to the corners if possible, but the topping will spread into any bare spots during baking.

Bake again for 11 to 15 minutes, or until the surface is brown and very bubbly.

Allow the bars to cool completely on a wire rack before cutting them into bars. (I used a pizza cutter to slice)


I originally tasted these for the first time when my friend, Amy Wilcox, made them for me.  I died ten times when I tasted them and begged her for the recipe which comes from a cookbook called The Sweeter Side of Amy's Bread.  Since my step-mom loves nuts, I thought this would be a great treat to make for her birthday... and dinner club... and my mom... and my hubby.  Yeah, they're famazing!

Banana Cookies w/Chocolate Chips

 Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup packed brown sugar
1 large egg
1 cup mashed banana (2 to 3 medium)
1 cup milk chocolate chips
1/2 to 1 cup chopped nuts

Directions:

Preheat your oven to 375F degrees. For best results line cookies with silicone liners, or parchment paper. Alternatively, lightly spray cookie sheets with nonstick cooking spray.
In a medium size bowl whisk the flour, baking powder, spices, baking soda, and salt until well blended and set aside.
In a large bowl, beat the butter and sugar with an electric mixer on medium speed until well blended.
Beat in the egg and mashed bananas, stopping to scrape down the sides of the bowl with a rubber spatula if necessary to make sure everything is well blended.
Stir in the flour mixture with the mixer on low speed or with a wooden spoon just until combined.
Stir in the the nuts, if using.
Drop cookie dough by rounded teaspoonfuls onto prepared cookie sheets about 2 inches apart. Bake until no indentation remains when touched, about 8 to 10 minutes.
Remove from the oven and immediately transfer cookies to a wire rack with a spatula and allow to cool completely before storing.

Katharine Hepburn's Brownies

Ingredients

• 1 stick (8 tablespoons) butter
• 2 squares unsweetened chocolate
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup chopped walnuts (optional)

Directions

1. Melt together 1 stick butter and 2 squares unsweetened chocolate and take the saucepan off the heat.

2. Stir in 1 cup sugar, add 2 eggs and 1/2 teaspoon vanilla, and beat the mixture well.

3. Stir in 1/3 cup all-purpose flour and 1/4 teaspoon salt. (In the original recipe, 1 cup chopped walnuts is added here as well.)

4. Bake the brownies in a buttered and floured 8-inch-square pan at 325°F for about 30-35 minutes. 

This recipe is only slightly modified from epicurious.com based on a reader suggestion.  My step mom, Kris, made these for us and they are so ridiculously good I had to make them myself to share with dinner club!  We definitely added the walnuts... amazing!  These are a more "fudgy" brownie as opposed to a "cakey" brownie, so make sure that suits you.  Phenomenal and very easy to make!

Chocolate Drizzled Peanut Butter Rice Krispie Treats

Ingredients:

• 3 tablespoons butter
• 1 package (10 oz., about 40) regular marshmallows - OR - 4 cups  miniature marshmallows
• 1/2 cup peanut butter
• 5 cups Rice Krispies® (I don't recommend you skimp here and go name brand) 

Directions: 

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted. 
2. Add cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. 
4. Melt 1/2 c chocolate chips and 1/4 c butterscotch chips on low in a saucepan.  Drizzle on top and let cool.
5. Cut into 2-inch squares. Best if served the same day.

I made these for a potluck lunch at work.  They were definitely a hit.  They aren't too heavy and have a great mix of texture and flavor.  This is a fun and easy way to snazz up a classic dessert to make it seem a little more special.

Tagalongs

Ingredients:

• Ritz crackers
• Peanut butter - creamy or chunky (I prefer the chunky)
• Chocolate chips (any kind you prefer - I have made them with milk chocolate and semi-sweet)
• Oil or shortening to thin chocolate with

Directions:

• Smear peanut butter between 2 Ritz crackers to make a 'sandwich'

•  Melt chocolate chips on low heat in a saucepan stirring frequently.  You can use oil or shortening (I actually use olive oil) to thin the chocolate.
• Using tongs or forks, dip peanut butter sandwiches in chocolate and tap to remove excess chocolate.
• Set on cookie sheet with wax paper or saran wrap to let set up.  Place them in the refrigerator or freezer to speed this process up.
• Enjoy!

These are almost too easy to even call a "recipe" but in my mind, a great recipe isn't about hard or complex.  The best ones are taste amazing and are also simple to make. My friend, Carrie, made these and brought them to a baby shower.  Everyone devoured and raved about them!  She shared her recipe and tips with me.  Of course, the real taste test for me is at home.  So, I made them for Rog and Emma.  I had them setting-up in the garage freezer and realized that the two of them were sneaking in to eat them... by the time I took them out to serve... they were already half gone!  I guess that says it all!

Almost Reeses Bars

Ingredients:

• 2 c peanut butter (chunky or smooth - chunky is my favorite)
• 3/4 c butter
• 3/4 c brown sugar
• 3 c powdered sugar
• 1 1/2 c chocolate chips (I use semi-sweet)

Directions:

1. Melt butter.  Add the peanut butter and brown sugar.
2. Remove from heat and gradually add powdered sugar.  Using hands, mix thoroughly.
3. Spread peanut butter mixture on the bottom of an ungreased 9x13 pan. 
4. Melt the chocolate chips over low heat and stir constantly until smooth.
5. Spread chocolate evenly over peanut butter mixture.  
6. Place in a refrigerator until the chocolate has set up.  Cut into small pieces (much smaller than brownie size) and enjoy!

I actually got this recipe from a student of mine who used this recipe as the basis for her demonstration speech. (I made only a slight modification) Really easy to make and always a hit for the Reeses lovers.  Seems like whenever I take this somewhere people are asking me for the recipe - always a good sign! Enjoy!

Breakfast Cookies

Ingredients:

• 2 c brown sugar
• 2 1/2 c rolled oats
• 4 c flour (I use whole wheat)
• 1 T baking soda
• 1 t baking powder
• 1 t salt
• 2 t cinnamon
• 1/4 c olive oil
• 1/2 c prune baby food (this is 2 "stage 1" containers)
• 4 T water
• 5 egg whites
• 2 t vanilla extract
• 3/4 c raisins
• 1/2 c chopped walnuts
• 1/3 c chocolate chips
• 1/2 c coconut flakes

Directions:

1. Preheat oven to 350.  Grease cookie sheets or line with parchment paper
2. In a large bowl (I use my Kitchen Aid mixer), stir together the brown sugar, oats, flour, baking soda, baking powder, salt, and cinnamon.
3. Make a well in the center and pour in the olive oil, prune puree, water, egg whites, and vanilla.  Mix until well blended.  This will give you a great arm workout if you're not using a Kitchen Aid mixer! Stir in the raisins, walnuts, chocolate chips and coconut last.
4. Scoop cookies with an ice cream scoop or roll into golf-ball sized balls.  Place cookies 2 inches apart on prepared cookie sheets and flatten to 1/2 inch tall with wet hands (dough is sticky, so wet hands is the key to working with it).  These cookies do not flatten much while baking.
5. Bake 8 minutes for chewy cookies and 10-12 minutes for more crisper cookies (I usually cook mine for 8-9 minutes).  Cookies will not get crisp.  Let set for a few minutes then transfer to wire rack to cool.  Makes 24.

***These cookies did not turn out as well when I tried cooking them on a cooking stone, a regular cookie sheet worked better.

Roger LOVES these cookies for breakfast as well as fuel during long bike workouts. They also make a great snack! This recipe was inspired by the ever delicious (and much more expensive) Baker's Breakfast Cookie and is something I have tweaked over the last 5 or 6 years.  I highly recommend using the Kitchen Aid mixer for an easy and speedy recipe!

Black and White Cookie Bars

Ingredients:
2.5 cups white or wheat (baking) flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) butter OR 1/2 cup butter, 1/2 cup butter substitute
3/4 cup brown sugar
1/3 cup Agave nectar
1 teaspoon pure vanilla extract
2 large eggs OR 1/2 cup egg substitute
1 cup milk chocolate chips
3/4 cup white chocolate chips
1 cup chopped walnuts
Non-stick cooking spray

Instructions:
Preheat oven to 375 degrees.

In a medium bowl, combine flour, salt and baking soda with a whisk.  In a large mixing bowl, cream softened butter, sugars, and vanilla until smooth.  Add one egg at a time to large bowl and mix thoroughly.  Mix in flour from medium bowl gradually until all ingredients are thoroughly blended together.  Using a large spoon or spatula, stir in chocolate chips and chopped nuts.

Coat rectangular, glass 9 x 13 pan with non-stick spray.  Spread cookie mixture evenly in glass pan, using a spatula.  Bake in oven for 20-25 minutes, depending on desired doneness, or gooeyness.

Cool pan on wire rack for 30 minutes or more.  Cut into 2 inch squares.  Makes 24 cookie bars.