I made these for Nate to take to work for his co-workers, they were a hit! They came out soft and chewy and the combination of flavors was perfect. I did leave out the nutmeg since Nate doesn’t like it, but I really did not miss it in these cookies.
I found this recipe in Emily’s blog, Rediscovering the Joy of Cooking, and she got the recipe from Dorie Greenspan’s Baking from My Home to Yours. I just happened to order this cookbook from amazon.com, if you hurry it might still be on sale for $12.99! I can’t wait to get it in the mail!
Peanut Butter and Oatmeal Chipsters
- 3 cups old-fashioned oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon salt
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1 cup peanut butter–chunky (Dorie’s choice) or smooth (don’t use natural peanut butter)
- 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 ½ 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 1 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 ½ 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.
Makes about 60 cookies
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.
: 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.