Oatmeal GORP Cookies

For those who don't know yet, GORP is short for "good ol' raisins and peanuts," and I chose to include that in the name of these cookies because I didn't know what else to call a monster cookie that I transformed into something different enough to post about. 

This is a nice gluten-free cookie in which you can taste a LOT of peanut butter. This makes me happy. The mild flavor of the milk chocolate is what allows this to be, and the raisins just felt right, and they do, in fact, taste great. Unless you're not a fan of raisins, in which case you can leave out the raisins. 

All that to say, if you want a nice, chewy oatmeal cookie that is super peanut buttery with a splash of chocolate and fruitiness, give these a try. I really think you'll enjoy them.

Oatmeal GORP Cookies

Ingredients:

• 4 1/2 cups old fashioned rolled oats
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup chunky peanut butter (I used Skippy Natural Super Chunk)
• 3/4 cup smooth peanut butter (I used Skippy Natural Creamy)
• 1/2 cup butter, softened 
• 1/2 cup granulated sugar
• 1 1/2 cups light brown sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 9.3 ounces milk chocolate Hershey Bars (6 bars, 1.55 oz each), chopped up into 1/4 to 1/2 inch pieces
• 1 1/2 cups raisins

Instructions:
Preheat oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper and set aside. 
Measure out the oats and baking soda and place in a medium bowl. Set aside. 
In a large mixing bowl, thoroughly combine/cream together the peanut butters, butter, granulated sugar, and brown sugar. Add the eggs and vanilla and beat to combine.
Add the oats & baking soda mixture and stir to completely incorporate the oats. Add the chocolate pieces and raisins, and stir to evenly distribute them.
Using a medium size cookie scoop (about 1 1/2 tablespoons), scoop balls of cookie dough onto one of the parchment lined cookie sheets, spacing cookies about 1 1/2 to 2 inches apart. Gently smoosh each dough ball to about 1/2 inch thickness.
Bake one pan at a time for 9-11 minutes.* While one pan bakes, fill the next cookie sheet with dough balls.
When cookies are puffed and start to brown a little on the edges, they are done. Remove from the oven and allow cookies to cool on the pan for 2-3 minutes before removing with a spatula to a wire rack to cool completely.
Store cookies in an airtight container.

Makes about 6 dozen 3- inch cookies

*Alternately, scoop and smoosh all the dough onto wax paper-lined sheets and freeze. When dough discs are firmly frozen, transfer to a gallon size zip top bag for baking later. Bake as directed before, extending the bake time by 2-3 minutes as needed.

Ready to go into the oven.

Remember to flatten the cookie dough before baking or freezing.