Saturday, February 27, 2010

Chunky Peanut Butter and Oatmeal Chocolate Chipsters

I have been baking a little bit this week to give me something to makes the time go faster while my husband is in boot camp. I tried these cookies yesterday and they turned out scrumptious. They are still chewy and delicious today, and the flavor combination is wonderful. They were also very easy to make and made at least 5 dozen with not too many ingredients. You will definitely need some milk with these cookies! Enjoy!

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

3 cups old-fashioned oats
1 cup flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, at room temperature
1 cup peanut butter - chunky or smooth
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
9 oz bittersweet chocolate, chopped into chunks, or 1 1/2 cups chocolate chips or chunks

Position the racks to divide the oven into thirds (I didn't do that) and preheat the oven to 350. Line two baking sheets with parchment or silicone mats (I used spray).
Whisk together the oats, flour, baking soda, spices and salt.
Working with a stand or hand mixer, 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 (I didn't do this). (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 sheets. 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 (I only rotated front to back, and really watch the cookies, because mine only took about 11 minutes). The cookies should be golden and just firm around the edges. Lift the cookies onto cooling racks with a wide metal spatula - they will firm as they cool.
Repeat with the remaining dough, cooling the baking sheets between batches.
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