Break the Bank Cookies Recipe by Paula Deen

Easy Level
80 MIN 20 Prep + 60 Cook
Servings
Easy Level
80 MIN 20 Prep + 60 Cook

Break the Bank Cookies Recipe by Paula Deen

Easy Level
80 MIN 20 Prep + 60 Cook
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Ingredients

  • 1 cup old-fashioned oatmeal, finely ground
  • 2 1/2 sticks butter
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, room-temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup peanut butter chips
  • 1/2 cup toffee candy bars, chopped
  • 1/2 cup white chocolate chips
  • 1 cup macadamia nuts, chopped
  • 1/2 cup pecans, chopped
  • 1/2 cup walnuts, chopped
  • 1/2 cup raisins
  • 1 (8 oz bag) trail mix, (sunflower seeds, pecans, cranberry and walnuts) roughly chopped

Preparation

Step 1

Preheat oven to 350°. Line sheet trays with parchment.

Step 2

Add the oatmeal to a food processor and blend until it’s fine like flour. Transfer to a large bowl.

Step 3

In a standing mixer outfitted with the paddle attachment, add butter, brown sugar and granulated sugar. Cream together until light and fluffy, about 5 minutes.

Step 4

Meanwhile, whisk together oatmeal flour, all-purpose flour, baking soda and salt. Reserve.

Step 5

Once the butter and sugar is creamed together, add the eggs, one at a time, beating well after each addition. Add the vanilla and beat until combined.

Step 6

Gradually add the flour a cup at a time until incorporated. Turn mixer to stir (lowest setting) and stir in the chocolate chips, white chocolate, peanut butter chips, macadamia nuts and trail mix.

Step 7

The batter will be very thick and you will need to mix the last of the add-ins by hand. Make sure you mix well so all the add-ins are evenly dispersed through your cookies.

Step 8

Use a 2-1/2-inch cookie scoop to add 6 scoops of batter to the prepared sheet trays. Push down the tops lightly so they spread out.

Step 9

Bake cookies 18-20 minutes, rotating halfway through, until golden. Remove to wire racks to cool. Repeat with remaining dough.

NUTRITION (PER SERVING): 454 calories, 24g fat

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