Vermont Crunchies--The Cookie

This last (hopefully) blow of winter has reminded me of my years in Vermont where the only thing predictable about the weather is that it could always snow.  Vermonters had a knack for making the best of any weather situation, especially the colder months.  As a result, it seems like all the baked goods and cold weather food items tasted that much better. 

As a young culinary student in Vermont, I was especially intimidated by the baking and pastry arts due to my utter lack of knowledge on the subject.  While I will save a description on the intricacies and science of the straight dough method or how to use fondant for a later post, I do want to share one my favorite cookie recipes I acquired as a student.  This recipe for Vermont Crunchies was most likely taken from one of my bakery instructors while I was a student at New England Culinary Institute, although I do not remember exactly who, so it is important that I do not take credit for its creation.  I will, however, take credit for bringing it to Springfield.  All of my baking recipes are scaled to be measured in weight ounces.  You will need a scale for this recipe.

• 10wt oz white sugar
• 1lb brown sugar, I like dark brown
• 8wt oz butter, softened
• 1.5lb crunchy peanut butter
• 6ea eggs
• 2tsp vanilla
• 4tsp baking soda
• 21wt oz oatmeal, not quick cooking
• 4wt oz chocolate chips
• 4oz pecans, chopped
• 4ox raisins, not those yellow ones!

Preheat the oven to 350 degrees. 

In a large mixing bowl or a large stand mixer, combine both sugars and the butter.  With a mixer attachment, mix these ingredients until a smooth paste is formed and the ingredients are fully incorporated.  Add the peanut butter and combine again until fully mixed together.

Slowly add the eggs, one by one, into the sugar/ peanut butter mixture, combining fully each egg prior to adding another.  Add the vanilla at some point during this process as well.  Add the baking soda and oatmeal in one batch to the mixing bowl and combine with a rubber spatula until just incorporated.  Finally, fold in the chocolate, nuts and raisins. 

Scoop 2 Tablespoon (or whatever size you want) portions of the cookie dough onto a parchment lined cookie sheet.  Bake until the edges are slightly browned but the center of the cookie is still soft.  Remove from oven and cool completely.