I have the day off from work today which gave me the great idea to go hiking at Point Lobos, it is one of my favorite places to hike . The three I went with gave up after two hours and were ready to leave. I guess we will have to hike Yosemite the next time I have two days off together.
Anyhow, lets get back to my recipe. I always get in trouble because I will make up recipes and not write them down, well today I did and boy am I glad I did. You are going to love these. I had some stuff left over from Christmas I needed to use up and that is how this recipe was invented.
1 cup butter
1cup white sugar
2/3 cup packed brown sugar
1 cup peanut butter
1 teaspoon vanilla extract
2 egg2 cup all-purpose flour
2 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats
1 1/2 cups Marcona Almonds (measure first then ground)
1 cup white chips
1 cup peanut butter chips
1 cupsemisweet chocolate chips
1 can Dulce de Leche
Preheat oven to 350 degrees
In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats , ground nuts and chocolate chips until evenly distributed.Roll into ball use your tumb to make a dent in the center of dough, use a pastry bag and fill with Dulce de Leche, use a little more dough to cover the Dulce de Leche, make sure none of the Dulce de Leche is showing. Flatten slightly and put on lightly greased cookie sheets.
Bake for 12 to 14 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.
