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.
This is one of those desserts that will have your name attached to it. Creamy, crunchy layers and rich chocolate will make it a uniquely delicious addition to the table.
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.
This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.
If you love decadent chocolate, try this recipe. Why it's better for you: This pudding is everything you dream of--chocolaty rich, silky smooth, and light on calories!
Bittersweet Chocolate Pudding makes a great after-school snack that kids (and parents!) will love. For extra decadence, top chocolate pudding with a dollop of whipped cream and finish off with chocolate shavings.???
