The best recipes are the ones that get passed down from generation to generation – like this one for Grandma’s Wyoming Whoppers courtesy of award-winning pastry chef Brian Mercury (of Puritan & Co. as well as The Lexington, Geppetto and Cafe Beatrice at Cambridge Crossing). Inspired by the cookies he grew up eating at his grandmother’s house, these oatmeal raisin cookies rise above their oft-maligned brethren ’cause they’re made with peanut butter (which helps keep them moist) and they’ve got chocolate chips (as well as golden raisins).
- 2/3 cup butter
- 1 1/4 cup dark brown sugar
- 3/4 cup granulated sugar
- 3 eggs
- 1 1/2 cups chunky peanut butter
- Pinch of salt
- 6 cups rolled oats
- 2 teaspoons baking soda
- 1 1/2 cups golden raisins
- 2 cups bittersweet chocolate chips
- Melt butter on low heat.
- Blend butter, brown sugar, sugar, eggs, peanut butter and salt till smooth.
- Add oats, baking soda, raisins and chocolate chips, mix till well combined.
- Drop or scoop dough on to a parchment lined sheet pan, slightly wet hands and flatten dough, sprinkle lightly with salt on top.
- Bake at 325 degrees, 10-15 mins. Cool on wire rack