Thursday, June 24, 2010

Chunky Peanut Butter and Oatmeal Chocolate Chipsters

A few weeks ago I brought these cookies to Knit Night, and promised the ladies I'd post the recipe.  Not only did I take a few weeks to type it up, but I also forgot to take any pictures to make this properly "bloggable".  You'll just have to believe me that these cookies marry the most amazing properties of buttery chocolate chip cookies with the smooth nuttiness of peanut butter, adding a wonderful crunch from the generous addition of rolled oats.

I have taken a tiny liberty with Dorie Greenspan's original recipe, and omitted the cinnamon and nutmeg.  I've made this recipe before with the spices, and ended up giving away most of the batch, becuase I just couldn't stand the spice/chocolate/oatmeal/peanut butter combination.  I know, I'm strange.  If you think you'd like it though, just add 2 tsp cinnamon and 1/4 tsp freshly ground nutmeg to the dry ingredients.

For the original recipe and about a million other fabulous recipes by Dorie Greenspan, check out my very favorite baking book in the whole world:

So, without further ado, here's the recipe:

Chunky Peanut Butter and Oatmeal Chocolate Chipsters

3 cups old-fashioned oats
1 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
2 sticks (8 oz) unsalted butter at room temp
1 cup peanut butter (chunky or smooth but not natural)
1 cup sugar
1 cup packed dark brown sugar
2 large eggs
1 tsp pure vanilla extract
9 oz bittersweet chocolate, chopped into chunks or 1-1/2 cups store-bought chocolate chips or chunks

Position the racks to divide the oven into thirds and preheat the oven to 350 deg F. Line two baking sheets with parchment paper or silicone mats.

Whisk together the oats, flour, baking soda and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter, peanut butter, sugar and brown sugar on medium speed until smooth and creamy. Add the eggs one at a time, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Mix in the chips. If you have the time, cover and chill the dough for about 2 hours or for up to 1 day. (Chilling the dough will give you more evenly shaped cookies.)

If the dough is not chilled, drop rounded tablespoonfuls 2 inches apart onto the baking sheet. If the dough is chilled, scoop up rounded tablespoons, roll the balls between your palms and place them 2 inches apart on the sheets. Press the chilled balls gently with the heel of your hand until they are about 1/2 inch thick.

Bake for 13-15 minutes, rotating the sheets from top to bottom and front to back after 7 minutes. The cookies should be golden and just firm around the edges. Lift the cookies onto cooling racks with a wide metal spatula. They’ll firm up as they cool.

Repeat with the remaining dough, cooling the baking sheets between batches.

Enjoy!  (And next time I make these, I promise to slip a pictur

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