Peanut Butter, oatmeal, chocolate, these are just a few of my favourite things. Mix them all together and you get a, “Oh my God, this is so good” cookie. That’s what we have here, thanks again to Dorie Greenspan. I’ve been searching and searching looking for a peanut butter oatmeal cookie, when all along I just had to crack open Dorie’s book, Baking: From my Home to Yours. And truly, this cookies taste like home. (Just a side note, don’t you just find it hilarious how we all refer to Dorie Greenspan as just “Dorie”, like she’s our pal..it just rolls off the tongue)
I was inspired to make this cookies after a conversation at work with the ladies…and the occasional male who happened to drop into the lunch room. We were arranging our Christmas dinner potluck when someone suggested that we do a cookie exchange too. Needless to say I was all for that. After dinner that night I started pouring through my collection of baking books and came across this recipe and thought to myself, “why not make these now?”
The recipe calls for nutmeg and cinnamon which I omitted. My husband isn’t a big fan of either unless they’re in an apple pie or coffee cake. He practically spit out the cinnamon chocolate cake I made a few weeks back…as you can tell it didn’t make the blog. This cookie is packed full of flavours, and next time I’m considering adding some shredded coconut to the recipe. Coconut + anything = goodness (in my books).
Peanut Butter and Oatmeal Chocolate Chipsters
Adapted from Dorie Greenspan’s, Baking: From my Home to Yours
3 cups old-fashioned oats
1 cup all purpose flour
1 tsp baking soda
2 tsp ground cinnamon (I omitted this)
1/2 tsp freshly grated nutmeg
1/4 tsp salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup peanut butter – chunky or smooth (do not use natural)
1 cup sugar
1 cup packed light brown sugar
2 large eggs
1 tsp pure vanilla extract
1 1/2 cup chocolate chips
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats.
In a medium-sized bowl whisk together the oats, flour, baking soda, salt and spices.
In a stand mixer fitted with the paddle attachment, beat the butter, peanut butter and sugars on medium speed until smooth and creamy. Scrape down the sides. 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 gradually add in the dry ingredients, beating until blended. Do not over mix. Add in the chocolate chips using a rubber spatula, mix until just incorporated.
If you have the time, cover and chill the dough for up to two hours, or even up to a day. (I only put them in the fridge for about half hour).
If the dough is not chilled, drop rounded tablespoonfuls about 2 inches apart onto the cookie sheet. If chilled scoop about 1 tablespoonfuls and roll the balls with your hands and place onto the cookie sheet. Again, if the dough is chilled, gently with the heel of your hands press down on the dough ever so slightly.
Bake for 13 to 15 minutes, rotating the sheets from front to back, top to bottom after 7 minutes. The cookies should be golden and firm around the edges. Placed the cookies on to a cooling rack using a metal spatula, don’t worry if they seem a little soft they will firm when cooling.
Once cool, grab a cold glass of milk and dunk to your hearts content!