Peanut Butter Oatmeal Chocolate Chipsters
WOW! It’s been forever since I last baked anything (maybe sometime last year?)! This weekend Sean went to the cottage with his father for a little guys time. On Saturday I just relaxed and enjoyed watching some “girly” movies that would have bored my fiancee to tears. However, on Sunday I was super bored of watching movies and realized that I wanted to bake! I thought baking some cookies would be great since they’re so easy. As luck would have it, I actually had all the ingredients I needed. No running to the store for me! 🙂
When I think of baked goods I think of Dorie Greenspan and her Baking: From My Home to Yours cookbook. This such an amazing cookbook. Honestly, it’s a baking bible. Dorie Greenspan is definitely the queen of baking and this book is such a treasure. It’s well written, I enjoy the stories that accompany each treat, and the pictures are drool-inducing. 🙂
I decided to make two cookies: the Peanut Butter Oatmeal Chocolate Chipsters and the Chocolate Chip Cookie recipe, which I have previously made (but I put a new twist on them so look out for a future post of that recipe!).
Dorie Greenspan’s Peanut Butter Oatmeal Chocolate Chipsters from Baking: From My Home to Yours (pg 73)
- 3 cups of old fashioned oats
- 1 cup of all purpose flour
- 1 tsp baking soda
- 2 1/2 tsp of ground cinnamon
- 1 tsp of ground nutmeg (recipe calls for 1/4 tsp of freshly grated nutmeg)
- 1/8 tsp salt (recipe calls for 1/4 tsp of salt but I used salted butter so lowered the additional salt amount)
- 2 sticks (8 oz or 1/2 cup) of unsalted butter at room temperature
- 1 cup peanut butter (chunky peanut butter would be good, I used smooth)
- 1 cup of sugar
- 1 cup of brown sugar, lightly packed
- 2 large eggs
- 2 tsp of vanilla (recipe calls for 1 tsp)
- 3 oz of bittersweet chocolate, roughly chopped + 6 oz of semisweet chocolate, roughly chopped (recipe calls for 9 oz of bittersweet chocolate but I didn’t have enough)
- Preheat the oven to 350F and line baking sheets with either parchment paper or silicone baking mats.
- Whisk together the flour, oats, baking soda, spices, and salt in a separate mixing bowl.
- Using either a stand mixer or a hand mixer beat together the butter, peanut butter, and the sugars until smooth and creamy. Blend the first egg for one minute before adding the second egg. After blending for one minute, blend the vanilla.
- Slowly add the dry ingredients to the wet, beating on low until blended together. Stir in the chocolate chunks.
- If you have time: refrigerate the dough. Otherwise the dough can be used immediately.
- Drop rounded tablespoons onto the baking sheets about two inches apart from one another. Place one baking sheet in the oven and bake for 13-15 minutes (until cookies are golden brown and the edges are firm).
- After 7 minutes rotate the baking sheet and continue to bake until finished. Allow cookies to cool for a few minutes before transferring to a cooling rack.
I didn’t chill my cookies so they were a bit difficult to shape but otherwise baked great! These cookies are DELICIOUS. The peanut butter flavour isn’t overwhelming, the oatmeal gives the cookies a great texture, and the chocolate chunks just stud the cookies beautifully. There’s a lot going on in these cookies but they all come together in a harmonious way rather than having one ingredient outshine or overpower the others.
This recipe makes around 60 cookies so you’ll have two baking sheets to deal with. Just bake them separately otherwise you’ll mess with the cooking time. They’re a bit tricky to get off the baking sheet when you pull them out of the oven so I just let mine firm up for about 10 minutes on the baking sheet before transferring them to the cooling rack. They turned out really well and everyone has been quite impressed with them so far. 🙂
Peanut butter and chocolate is always a winning combination but the oatmeal really knocks this cookie out of the park. If you’re looking for a new chocolate chip cookie recipe this is definitely a winner.