10 Cup Cookies

(Modified from Leah‘s original recipe. Leah tends to forget that she has a blog.)

SO easy, SO yummy, SO chewy, and SO bad for you. A little better now than they were, though.

3/4 cup organic sugar (cut from 1 cup)
3/4 cup packed light brown sugar (cut from 1 cup)
1/2 cup butter (cut from 1 cup)
1/2 cup applesauce
1 cup organic peanut butter (or pea butter if nut free)
3 large eggs, lightly beaten
1 cup whole wheat flour (changed from white)
1 cup uncooked slow cooking rolled oats
2 tsp baking soda
1 tsp baking powder
1 cup chopped pecans (Any nut or seed is fine – I used almonds today) (If nut free, use more chocolate or coconut.)
1 cup flaked coconut
1 cup raisins, currants, crasins or other chewy thing (I omitted this, but would have used organic dried blueberries if I had to use something)
1 cup chocolate chips, any kind – but always aim for fair trade & organic chocolate (I used 1 1/2 cups chocolate chips & no raisins)

Preheat oven to 350.
Combine first 4 ingredients in a large mixing bowl. Beat at medium speed with an electric mixer until creamy.
Add eggs, beating well.
Combine flour and next 3 ingredients and add to peanut butter mixture. Beat well.
Stir in remaining ingredients.
Drop by the tablespoonful onto a silpat or parchment lined baking sheet.

Bake for 10 to 12 minutes or until golden. Remove to wire rack or paper towels to cool.

Enjoy!

(Leah – a note from the big guy after he ate these: No redneck could make cookies that good!)