This recipe is adapted from Lake Placid Lodge's recipe for Triple Chocolate Cookies with Pistachios which appeared in Gourmet Magazine, May 1998 Notes: A white chocolate bar can be substituted for the white chocolate chips. Just chop into coarse chunks....
I can still remember the first time I had one of these cookies at a church picnic as a kid...MMmmm. I've loved them ever since. Easy to make and always popular. A classic!
This Peanut Butter, Oatmeal & Chocolate Chunk Cookies recipe contains baker's semi-sweet chocolate, butter, planters creamy peanut butter, old-fashioned or quick-cooking oats, flour and more.
I received this an email from ATK. I substituted dried cranraisins for the dried cherries, semi-sweet chocolate chips for bittersweet chocolate and used my hand mixer. Dried cranberries may also be used instead of the cherries. Quick oats may be used instead but will yield a cookie with slightly less chewiness. These cookies will keep for 4 to 5 days stored in airtight container or zipper-lock bag, but they will lose their crisp exterior and become uniformly chewy after a day or so. I only baked one cookie tray at a time. These were very good. I froze them in individual bags for a sweet treat.
