Oh, hi! Best.cookie.dough.ever!
True to my own heart, I had to incorporate Dorie's suggestion to make an ice cream sandwich out of them. Since the cookies have so much going on, I just went with plain vanilla.
I hope everyone enjoyed making and eating these cookies - I know I did!
Chunky Peanut Butter and Oatmeal Chocolate Chipsters
From Baking, From My Home to Yours, by Dorie Greenspan, page 73.
Makes about 60 cookies
Check out the other Tuesdays with Dorie bakers here.
These are three really great cookies rolled into one. They're chubby, crispy, chunky and crackly topped, perfect for dunking into a big glass of milk, dipping into a bowl of ice cream or keeping company with coffee and super for school bags, picnic baskets and kitchen counter cookie jars. The oats and chocolate chips make the cookies plenty crunchy, but if you're like me and think tons of crunchy is only just enough, you'll opt for a peanut butter that's studded with nuts. (I use Skippy Super Chunk.)
~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 (8 ounces) unsalted butter, at room temperature
~1 cup peanut butter--chunky (my choice) or smooth (but not natural)
~1 cup sugar
~1 cup (packed) light brown sugar
~2 large eggs
~1 tsp pure vanilla extract
~9 ounces bittersweet chocolate, chopped into chunks, or 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 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, 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. If you have the time, 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.)
If the dough is not chilled, drop rounded tablespoonfuls 2 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 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.
Serving: I can't remember when I actually served these. They're more often plucked from a cookie jar than picked from a platter.
Storing: Wrapped airtight or piled into a cookie jar, the cookies will keep at room temperature for about 4 days. Wrapped and frozen, they'll be good for 2 months.
Playing Around: You can substitute soft, moist raisins for the chocolate chunks or just stir in some raisins along with them. If you're really looking for crunch, toss in chopped peanuts too (salted or not). With or without the chocolate chunks, raisins, and nuts, these cookies are great with ice cream or around ice cream - think about them the next time you want a chipwich-ish ice cream sandwich.