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I went home for spring break and had a fantastic vacation, not just spending time with family, but spending time in my family’s kitchen.  After three months of not baking, I needed to get back in the swing of things. But there were so many things I wanted to make and experiment with! I had so many ideas for muffins and breads, that cookies just seemed so bland.

But I was flipping through my book of recipes for Cheryl’s Confections and remembered that over the winter break I made a chocolate chip cookie that had bittersweet chocolate in it, peanuts, and pistachios. Unfortunately this was out because I didn’t have pistachios or bittersweet chocolate. But I did have peanuts, and I had all the ingredients to make a twist on the classic chocolate chip cookie.

My additions to my classic gooey chocolate filled cookie includes dried craisins, peanuts, sunflower seeds, pumpkin seeds and raisins. The salty peanuts complements the rich chocolate, and every time you feel the additional crunch of a sunflower or pumpkin seed, or the sweet tartness of a craisin, your taste buds with thank you for the experience. If there has ever been flavor explosions in a cookie, this is it.

I am proud to also announce that this cookie is made with whole wheat flour, and organic cane sugar and organic brown sugar.

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