I’ve found the cookie trifecta! Imagine biting into a cookie that captures the best of peanut butter cookies, oatmeal cookies and chocolate chip cookies. What you have is a Peanut Butter Oatmeal Chocolate Chipster Cookie… yum! Leave it to the creative Dorie Greenspan to come up with this recipe that’s simply genius…
These have been on my ‘to-make’ list for awhile. It took me so long to make these because my husband isn’t a fan of peanut butter (the horror!) and I normally don’t have peanut butter in my pantry. When I had a craving for peanut butter, I picked some up and wow… I realized how much I missed peanut butter! I guess I’ll have to keep a jar on hand going forward even if it means I’ll be the only one eating and using it! These cookies are amazing. They have the perfect balance of the three cookie flavors all wrapped into one. The crunchy oatmeal and hint of cinnamon and nutmeg highlight oatmeal cookies… the nutty aroma and bits of chopped peanut (from using extra crunchy peanut butter) highlight peanut butter cookies… and the subtle butterscotch notes and chocolate chips scattered in the mix highlight chocolate chip cookies. This cookie couldn’t be any more perfect!
recipe from Dorie Greenspan
3 cups old fashioned oats
1 cup all purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
1/4 tsp salt
2 sticks (1 cup) unsalted butter, at room temperature
1 cup extra chunky peanut butter
1 cup sugar
1 cup (packed) dark brown sugar
2 large eggs
1 tsp pure vanilla extract
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 degrees F. Line two baking sheets with parchment.
Whisk together the oats, flour, baking soda, spices 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. Cover and chill the dough for about 2 hours or for up to one day. (Chilling the dough will give you more evenly shaped cookies…. so I chilled overnight.)
Once 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 to 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 as they cool. Repeat with the remaining dough, cooling the baking sheets between batches.
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