Wednesday, April 7, 2010

Oats, Peanut Butter and Chocolate, Oh My!

Oatmeal. Check. Peanut Butter. Check. Chocolate Chunks. Check. This cookie has it all! I love oatmeal chocolate chip cookies and I don't think I would have ever thought to add peanut butter to them... but wow, this makes it extra special! These cookies are a bit crispy... I may have baked them too long though.

Also notice, one batch makes 60 cookies! Yes, 60. It's pretty awesome. I left half the batch with our pet sitter when we were on vacation a few weeks ago. The other half, I split between my carryon and my sister-in-law's so we could snack on the plane and drive to our destination.

Definitely try these! I don't think you'll be disappointed!

Chunky Peanut Butter and Oatmeal Chocolate Chipsters
Baking, From My Home to Yours by Dorie Greenspan

3 cups old-fashioned rolled oats
1 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup chunky peanut butter (I used creamy)
1 cup sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
9 ounces bittersweet chocolate, chopped into chunks, or 1 1/2 cups chocolate chips or chunks
Adjust the racks to divide the oven into thirds and preheat to 350°F. Line 2 baking sheets with parchment paper, Silpat baking mats, or foil. In a large bowl, stir together the oats, flour, spices, baking soda, and salt just to blend.

With an electric mixer (preferably a stand mixer fitted with a paddle), beat the butter, peanut butter, brown sugar, and sugar on medium speed until smooth and creamy. Add the eggs, one at a time, and beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients slowly, beating only until blended. Stir in the chocolate chips. (At this point, the dough can be covered and refrigerated for up to 1 day.)

If the dough is at room temperature, drop rounded tablespoonsful two inches apart onto the prepared baking sheets. If the dough has been refrigerated, scoop it out by rounded teaspoonfuls and roll the balls between your palms. Place them 2″ apart on the sheets. Press the balls gently with the heal of your hand until they are about 1/2″ thick. Bake for 13-15 minutes, until the cookies are golden and just firm around the edges.

Lift the cookies onto wire racks with a wide metal spatula – they will firm as they cool. Repeat until all the dough has been used.


No comments:

Post a Comment