This name is really kind of silly. Just say it out loud. I just ate a nugget. I just baked some nuggets. Have a nugget! But my husband asked for peanut butter cookies and oatmeal raisin so I thought, why not do this cookie and combine all three?
This week, the snow decided to descend in the Pacific Northwest which is nice but a problem. We’re just not prepared for any kind of snow or ice. And I admit I’m a terrible snow and ice driver so I decided to come home early from work and had time to bake another cookie recipe from the Culinary Arts Institute Encyclopedic Cookbook – Nuggets! Let’s bake some nuggets!
The cookie base had a spongy texture and the rest of the cookie was quite soft. It got good reviews from my husband and my friend so I say – a keeper!
Total time: 2 hours (if you bake all the batches)
Yield: about 60 cookies
I tweeked some of the quantities from the book, just add the optional ingredients to keep to the original.
2/3 cup peanut butter
2/3 cup butter (softened)
1 cup sugar
3 eggs beaten
1/3 cup milk – I used whole milk for this recipe.
2 cups cake flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cups rolled oats (optional – add another cup)
1 cup raisins (optional – add another cup)
1 cup shredded coconut (the book says 1 cup chopped nuts, but I thought this would be more fun)
Preparation and Baking
1) Pre-heat oven to 375 degrees.
2) Cream peanut butter and butter
3) Add some of the sugar.
4) Beat three eggs, then add to the mix.
5) Add more sugar.
6) Add some of the milk.
7) Add the salt.
8) Finish adding the sugar.
9) Add some more of the milk.
10) Add the baking soda.
11) Finish adding the milk. The base dough should be nice and creamy.
12) Add the cake flour
13) Add the raisins.
14) Add the coconut.
15) Add the rolled oats.
16) Drop teaspoons of the dough onto a parchment paper lined baking sheet.
17) Bake for 15 minutes. Enjoy!