Friday, January 30, 2009

Chunky Peanut Butter & Oatmeal Chocolate Chip Cookies

Learn from my mistakes.  
For the sake of all that is good and right in the world (and your hips), 
do not make these cookies.  
And definitely do not add peanut butter chips to 
the dough.  

And definitely, whatever you do, do not sample the dough as you are scooping it onto the cookie sheets.  

Definitely do not bake the whole batch. 
BUT, in case you do not heed any of my warnings and go against everything I advised, will you please invite me over to help?

Chunky Peanut Butter and Oatmeal Chocolate Chip Cookies
(Adapted from Baking: From My Home to Yours by Dorie Greenspan)

3 Cups Quick-Cooking Oats
1 Cup All-Purpose Flour
1 teaspoon Baking Soda
2 teaspoons Ground Cinnamon
1/4 teaspoon Freshly Grated Nutmeg
1/2 teaspoon Kosher Salt
2 sticks (8 ounces) Unsalted Butter, at room temperature
1 Cup Chunky Peanut Butter (I used Jif Super Chunky)
1 Cup Granulated Sugar
1 Cup (packed) Light Brown Sugar
2 Large Eggs
1 teaspoon Vanilla Extract
8 ounces (a little over a cup) Milk Chocolate Chips
4 ounces (a little over 1/2 a cup) Peanut Butter Chips

1. Whisk together the oats, flour, baking soda, spices, and salt.
2. With an electric mixer, beat together the butter, peanut butter, and sugars in a large bowl until smooth and creamy.  Reduce mixer speed to medium-low and add the eggs one at a time, mixing until just combined, then beat in the vanilla.  Reduce mixer speed to low and add in oat and flour mixture, beating only until just blended.  Stir in the chocolate and peanut butter chips.  
3. Chill the dough for 2 hours.  I find it easier to scoop the dough onto cookie sheets and then chill, rather than trying to scoop rock-hard cookie dough.  The dough can also be frozen at this point.
4. Preheat oven to 350 degrees F.
5. Place mounds of dough 2 inches apart on cookie sheets (if you have not already done this in step 3).
6. Bake for 13 to 15 minutes, rotating the cookie sheet(s) half way through (front to back, top to bottom, if baking more than one sheet at a time).  The cookies should be golden and just firm around the edges.  Lift the cookies onto cooling racks with a thin metal spatula, they'll firm up as they cool.

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