I wasn’t sure about flourless cookies but decided to give them a try. These beauties are the result–not only pretty but tasty. In fact, I don’t believe you’d know they were flourless unless told. Of course, one of my favorite ingredients–Craisins–was included, but look at what else these cookies feature: currants, walnuts, chocolate chips, and dried blueberries. The “everything but the kitchen sink” treatment. Yum!

1/2 cup unsalted butter, softened

1-1/4 cup brown sugar

1 cup granulated sugar

3 eggs

1/2 tsp sea salt

2 tsp baking soda

1 tsp pure vanilla extract

1 cup creamy peanut butter

1/4 cup currants (or raisins)

1/4 cup Craisins + 1/4 cup (for tops)

1/4 cup chopped walnuts

1/3 cup dried blueberries (optional)

1/2 cup semi-sweet mini morsels chocolate chips

4-1/2 cups old fashioned oats

1) Preheat oven to 350 degrees

2) With mixer at medium-high speed, cream butter and both sugars until light and fluffy; on medium speed, mix in eggs, salt, baking soda, vanilla extract, and peanut butter

3) When mixture is smooth, mix in currants, 1/4 cup Craisins (reserving 1/4 cup for tops), walnuts, blueberries (optional), and chocolate chips

4) On low speed, add oats one cup at a time; mix until just incorporated (it gets a bit thick, so you may want to mix in the last cups of oatmeal by hand)

5) Drop by tablespoonfuls onto cookie sheet about 1″ apart; press a couple of reserved Craisins into top of each ball of cookie dough (pretty!); bake 8-10 minutes until golden; remove from oven, let cool on pan 5 minutes; transfer to wire rack to finish cooling

Makes: About 5 dozen cookies

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 06/18/12.