This recipe was given to me in a letter from my Aunt Eileen and Uncle Jerry Rider many years ago. A note on the recipe said it came from the Lansing State Journal. The letter was dated 1998. These cookies are big, chewy, dense and moist cookies packed with lots of different goodies. It’s the kind of cookie that you can add any type of goodies that you would like into it.
Servings: 20 -24 large cookies
Cook Time: 10-12 minutes
Temperature: 350 degrees F.
- 3 eggs
- 1 cup + 2 tbsp. light brown sugar
- 1 cup granulated white sugar
- 1 tsp. real vanilla extract
- 1 tsp. light corn syrup
- 2 tsp. baking soda
- ½ cup unsalted butter softened to room temperature
- 1 ½ cups creamy or chunky peanut butter ( I prefer to use an Organic or All Natural creamy peanut butter)
- 4 ½ cups uncooked rolled oats
- 1 cup of pecans chopped or a nut of your choice
- ½ cup raisins (optional) (I prefer to use Golden Raisins in my cookies)
- ½ cup dried cherries
- ½ cup white chocolate chips (I prefer Ghiradelli)
- ½ cup semi-sweet chocolate chips (You can use milk, dark or a combo of chips)
Note: You could also add coconut, M & M’s plain and/or peanut, toffee chips, peanut butter chips, dried cranberries etc. There are SO many optional goodies that you can add.
Note: The dough is dense and can hold up to 3 cups of optional items.
- In a large mixing bowl, combine the butter and sugars until well blended, about 2-3 minutes on medium speed.
- Add in the eggs, vanilla, corn syrup and baking soda and mix until combined, about 1 minute
- Add in the peanut butter and mix until combined
- Add in the oats and mix until just combined
- No your eyes are not deceiving you. THERE IS NO FLOUR in this recipe.
- Add in all of your optional items. Make sure that you do not exceed 3 cups in total. You may need to do a final mix with a wooden spoon to make sure that all ingredients are combined.
- Drop large ice-cream size scoops (3-4 tbsp. Per cookie) onto a silver colored baking tray lined with parchment paper.
- Note: For a smaller cookie, use a rounded tsp. or so and reduce the baking time to 8-10 minutes.
- Bake at 350 degrees F for 10-12 minutes. WATCH carefully starting at the 10 minute mark. DO NOT overcook these cookies. The edges should be firm and the middle will look puffy and slightly underdone. They will continue to bake on the baking sheet as they cool.
- Allow to rest on the baking sheet for 3-5 minutes. Remover to a wire rack to cool completely.
- Store the cookies in an airtight container for 2-3 days.
- These cookies freeze well.
Big, moist No Lose Cookies packed with oatmeal, peanut butter, chocolate chips and lots of other goodies from our kitchen to yours. 💗