Trifecta Cookies are from Mad At Martha Cookbook, a cookbook written by two Austin women who loved Martha Stewart, but prefer easy and convenient recipes. Shortly after I’d bought the book, a friend told me one of the authors lived in my neighborhood and set up an introduction. Now I am friends with one of the authors of my favorite little cookbooks!
I keep Mad at Martha in the kitchen and grab it on days when I want something tried and true. This recipe is a good example. It’s called “Trifecta Cookies” because the cookies contain all the basic cookie food groups – chocolate, oatmeal and peanut butter.
In this case you could apply the name to the add-ins, as I used a trifecta of semi-sweet chocolate chips, Reese’s Pieces and Goober’s milk chocolate covered peanuts. With a big taste of peanut butter and lots of crunchy, chewy textures from the add-ins, the cookies were the perfect mid-afternoon snack. This recipe makes about 50 cookies. If you wish to cut it in half, break one of the eggs and just measure out 2 tablespoons of egg to make 1 1/2 eggs.
2 sticks unsalted butter (or salted, or margarine)
1 cup brown sugar
1 cup granulated sugar
1 teaspoon vanilla
3/4 cup peanut butter
3 large eggs
2 cups flour (9 oz)
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt (omit if using salted butter or margarine)
3/4 cup oats, old fashioned
3/4 cup semi-sweet chocolate chips
1/2 cup Reese’s Pieces
1/2 cup chocolate covered peanuts (Goobers) – optional)
Preheat the oven to 350 degrees F.
Cream the butter and both sugars. Beat in the vanilla and peanut butter. Reduce speed to low and add eggs, one at a time. Mix together the flour, baking powder and baking soda. If using salt, mix that in too. Gradually add the flour mixture to the peanut butter mixture and stir until mixed. Stir in the oats and all the candies.
Drop dough by rounded teaspoons onto ungreased or parchment lined cookie sheet and bake for 10-12 minute or until cookies appear set. Remove from tray and cool on a wire rack. Makes about 50 cookies.