I call these Everything But the Kitchen Sink cookies.
I cant even remember when my mother first made these cookies! They became the standard in our family, more so than chocolate chip cookies. They still are the standard and my sister Cyndi is the master cookie baker on these. I can count on any family gathering (including my brother's wedding) where these cookies will be available!
I have made them as directed below. They originally did NOT have raisins. I added those, then changed it up to craisins. I have added pecan pieces or walnut pieces as well. (My sister and brother do not do nuts, so again, the original recipe my mother made did NOT have nuts in it as well).
You can change it up any way you like....just don't remove the peanut butter. It messes with the fat content!
I am always on the hunt for a good, quick casserole recipe. I also am a buffalo chicken wing lover, so when I saw this recipe, I thought, what the heck, lets give it a try! No fail today, this was success, through and through.
Of course, I have to change it up a bit, right? Right.
So my tips for this one:
I use chicken thighs instead of breasts. As a general rule of thumb, for that matter. They have more flavor, cook quicker and on the cheaper side.
I tried it with both blue cheese and ranch dressing. I prefer the blue cheese. BUT, if you are NOT a blue cheese fan, use the ranch!
Use your favorite hot sauce. I use Louisiana.
Celery salt is a great addition to this recipe. However, it's not critical. You will need a little salt and pepper when you serve.
PANKO bread crumbs really make the difference. Moisten them with the butter. Again, it adds flavor and helps to crisp up the bread crumbs for a nice crunch on the top!