The one and only “Everything Cookie” original recipe by Cynthia!
You won’t believe how decadently divine these cookies taste and feel in your mouth!
Makes about 24 – 1.75 oz. cookies
1 cup golden raisins
4-5 unsweetened dates
3/4 cup white whole wheat flour
3/4 cup almond flour
1/4 cup finely ground flax seed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup pecans
1/2 cup walnuts
1/4 cup unsalted butter
1/2 cup 100% natural peanut butter (cold)
1/4 cup honey
1/4 cup firmly packed light brown sugar
1 extra large egg
1 teaspoon real vanilla extract
1 cup quick oats
3/4 cup Ghirardelli bittersweet chocolate chips
Preheat oven to 325°.
Soak raisins and dates in very hot water for five minutes to soften them.
In a small bowl whisk together flour, almond flour, flax seed, baking soda and salt. Set aside.
Remove pits and other hard parts from dates and put dates and raisins in food processor. Process until almost a paste. Add in pecans and walnuts and process until finely and evenly chopped. Set aside.
In a large bowl of a mixer, on medium speed, cream together butter, peanut butter, honey and brown sugar for about 3 minutes. Add egg and mix until well combined. Add vanilla and combine.
Add raisin/date/nut mixture to the creamed mixture and combine well.
On low speed gradually add flour mix until just combined.
Add oats and mix to combine.
Using lowest speed, pulse machine to stir in chocolate chips.
Scoop out rough balls of dough that weigh 1.75 ounces (I use a kitchen scale) and place 2″ apart on cookie sheet that has been sprayed with cooking spray.
Bake 11-13 minutes or until very lightly browned at edges and bits of the top. If you make smaller cookies, be sure to adjust the baking time.
Let stand on baking sheet for 2 minutes or more before removing to a cooling rack. Let cool to almost room temperature before digging in, unless you can’t wait that long! 😉