I’ve decided we’re at the point in our relationship where I can make you cookies. I just acquired a fabulous cookbook called Baking: From My Home to Yours by Dorie Greenspan.  It is just beautiful. While flipping through the pages, the Chunky Peanut Butter and Oatmeal Chocolate Chipsters caught my eye. I love pretty much any sweet made with oatmeal because I love the caramelly, nutty flavor that oatmeal lends to desserts. This recipe combines that with peanut butter, which actually ends up enhancing that caramel flavor for some reason. These cookies don’t scream peanut butter, but have a nice hint of it. However, what I think really makes these cookies shine is the nutmeg and cinnamon. I was describing the flavor to my mom and I burst out with “the spices just give me a mouthful of YES!” Yep. I said that to my mom.

ingredients

3 C old fashioned rolled oats
1 C flour
1 tsp baking soda
2 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
1 C butter (2 sticks)
1 C chunky peanut butter
1 C sugar
1 C packed light brown sugar
2 large eggs
1 tsp pure vanilla extract
9 oz bittersweet chocolate, chopped, or 1 ½ C chocolate chips

peanutbutter

IMPORTANT: First you have to make a decision: you can mix up the batter and cook it all at once or you can chill the batter for up to 24 hours. I chilled mine for about 7 hours, which made the dough easier to dole out because it’s kind of sticky. But if you’re cooking now, go ahead and preheat the oven to 350 degrees F.

Now, take out your stand mixer and beat the butter, sugars, and peanut butter together on medium until smooth (well, as smooth as chunky peanut butter will get…).

cracking egg

Add the eggs, beating between each addition until combined and then add the vanilla.

friendship

Combine the dry ingredients (flour, oats, baking soda, salt, cinnamon and nutmeg) in a separate bowl.

batter

Add the dry stuff to the mixer bowl in batches, mixing them in on low until just barely blended in.

Stir in the chocolate. I had about 7 ounces of chocolate in my pantry so I chopped that up to use and supplemented it with some good semi-sweet chocolate chips.

At this point it is time to either cover and chill the dough or get ready to bake!

chilled dough

When you are ready to bake, line 2 baking sheets with parchment paper. If you chilled the dough, start preheating the oven.  You can drop tablespoons of dough on the cookie sheets (I put 12 cookies to a sheet) or, my brother passed on the hint of using a scoop like the one the cafeteria ladies used to dole out potatoes in elementary school.   They come in various sizes and you should be able to find one in a size you like.

Alternatively, I found this little scoop in bed, bath & beyond that is the perfect size for cookies. The back of the scoop is rubber, so you scoop the batter and then push on the back to eject the dough onto the sheet. Works like a charm. If the dough is chilled you can also roll balls of dough in your hands.

cookies on sheet

Regardless of how you portion out the dough, press down on the top once it is on the sheet to flatten it just a little so they are about ½ inch thick.

Once the oven is hot, put the cookie sheets in the oven on two racks and cook for 7 minutes. At the 7 minute mark, switch the cookie sheets between racks and turn them 180 degrees so everything gets cooked evenly. Cook for about another 6 – 8 minutes. The total cooking time should be approximately 13-15 minutes.

This recipe makes a lot of cookies, so I lay out two more sheets of parchment paper on the counter and portion out the next round of cookies so I can just slide the parchment paper on the cookie sheets when it’s time for the next round.

cookies on rack

When the cookies have finished baking, let the cookies cool for a few moments on the baking sheet and then transfer to a cooling rack. Then start on the next round!

I made 4 sheets of cookies (48 cookies) and had some more dough left over.

So, just for my brother… “it’s a pegboard…for cookies!”

If you don’t know why that is funny, go check out this video at My Drunk Kitchen.  NSFW due to an abundance of cursing.  “I think that we made…biscuits.”

Chunky Peanut Butter and Oatmeal Chocolate Chipsters
 
Recipe from Baking: From My Home to Yours by Dorie Greenspan.
Recipe By:
Ingredients
  • 3 C old fashioned rolled oats
  • 1 C flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • 1 C butter (2 sticks)
  • 1 C chunky peanut butter
  • 1 C sugar
  • 1 C packed light brown sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 9 oz bittersweet chocolate, chopped, or 1 ½ C chocolate chips
Instructions
  1. IMPORTANT: First you have to make a decision: you can mix up the batter and cook it all at once or you can chill the batter for up to 24 hours. I chilled mine for about 7 hours, which made the dough easier to dole out because it’s kind of sticky. But if you’re cooking now, go ahead and preheat the oven to 350 degrees F.
  2. Now, take out your stand mixer and beat the butter, sugars, and peanut butter together on medium until smooth (well, as smooth as chunky peanut butter will get…).
  3. Add the eggs, beating between each addition until combined and then add the vanilla.
  4. Combine the dry ingredients (flour, oats, baking soda, salt, cinnamon and nutmeg) in a separate bowl.
  5. Add the dry stuff to the mixer bowl in batches, mixing them in on low until just barely blended in.
  6. Stir in the chocolate. I had about 7 ounces of chocolate in my pantry so I chopped that up to use and supplemented it with some good semi-sweet chocolate chips.
  7. At this point it is time to either cover and chill the dough or get ready to bake!
  8. When you are ready to bake, line 2 baking sheets with parchment paper. If you chilled the dough, start preheating the oven. You can drop tablespoons of dough on the cookie sheets (I put 12 cookies to a sheet) or, my brother passed on the hint of using a scoop like the one the cafeteria ladies used to dole out potatoes in elementary school. They come in various sizes and you should be able to find one in a size you like.
  9. Alternatively, I found this little scoop in bed, bath & beyond that is the perfect size for cookies. The back of the scoop is rubber, so you scoop the batter and then push on the back to eject the dough onto the sheet. Works like a charm. If the dough is chilled you can also roll balls of dough in your hands.
  10. Regardless of how you portion out the dough, press down on the top once it is on the sheet to flatten it just a little so they are about ½ inch thick.
  11. Once the oven is hot, put the cookie sheets in the oven on two racks and cook for 7 minutes. At the 7 minute mark, switch the cookie sheets between racks and turn them 180 degrees so everything gets cooked evenly. Cook for about another 6 - 8 minutes. The total cooking time should be approximately 13-15 minutes.
  12. This recipe makes a lot of cookies, so I lay out two more sheets of parchment paper on the counter and portion out the next round of cookies so I can just slide the parchment paper on the cookie sheets when it’s time for the next round.
  13. When the cookies have finished baking, let the cookies cool for a few moments on the baking sheet and then transfer to a cooling rack. Then start on the next round!
  14. I made 4 sheets of cookies (48 cookies) and had some more dough left over.