Thursday, July 3, 2008

Chunky Peanut Butter and Oatmeal Chocolate Chipsters


Tonight, my husband asked for some fresh cookies (he never does this). I've been wanting to try this recipe from Dorie Greenspan's cookbook, Baking From My Home to Yours, for awhile now. This recipe is fabulous and easily replaces our old favorite recipe!

Chunky Peanut Butter and Oatmeal Chocolate Chipsters


Ingredients

3 cups old-fashioned oats
1 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup peanut butter- chunky or smooth
1 cup sugar
1 cup (packed) light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
9 ounces bittersweet chocolate, chopped into chunks, or 1 1/2 cups chocolate chips or chunks


Preparation
Position the racks to divide the oven into thirds and preheat to 350°F. Line 2 baking sheets with parchment paper or silicone mats. 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, brown sugar, and sugar on medium speed until smooth and creamy. Add the eggs, one at a time, beating for one 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 two hours, or for up to 1 day.

If the dough is not chilled, drop rounded tablespoonfuls two 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″ apart on the baking sheets. Press the chilled balls gently with the heel of your hand until they are about 1/2″ thick.

Bake for 13-15 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 cooling the baking sheets between batches.

1 comment:

Joelen said...

Yum - a chunky cookie with so many goodies mixed in! I definitely recommend substituting vanilla paste in your baking for vanilla extract. Once I tried it, I never went back to the extract :)