Chunky Peanut Butter and Oatmeal Chocolate Chipsters
Print This Recipe
I’m sad to report that this is the first Dorie recipe that wasn’t a huge hit. Don’t get me wrong, these cookies are good. They’re just not great. I brought them into the office and they lasted three days which is usually unheard of with my coworkers.
I think part of the reason they weren’t gobbled up is that they’re crispy. People seem to enjoy the chewy, soft cookies more. And, these had a lot going on–peanut butter, oatmeal, and chocolate chips!
Ingredients
3 cups old-fashioned rolled oats
1 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg (I omitted this)
1/4 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup chunky peanut butter
1 cup sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
9 ounces bittersweet chocolate, chopped into chunks, or 1 1/2 cups chocolate chips or chunks
Preparation
Adjust the racks to divide the oven into thirds and preheat to 350°F. Line 2 baking sheets with parchment paper, Silpat baking mats, or foil. In a large bowl, stir together the oats, flour, spices, baking soda, and salt just to blend.
With an electric mixer (preferably a stand mixer fitted with a paddle), beat the butter, peanut butter, brown sugar, and sugar on medium speed until smooth and creamy. Add the eggs, one at a time, and beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients slowly, beating only until blended. Stir in the chocolate chips. (At this point, the dough can be covered and refrigerated for up to 1 day.)
If the dough is at room temperature, drop rounded tablespoonsful two inches apart onto the prepared baking sheets. If the dough has been refrigerated, scoop it out by rounded teaspoonfuls and roll the balls between your palms. Place them 2″ apart on the sheets. Press the balls gently with the heal of your hand until they are about 1/2″ thick. Bake for 13-15 minutes, until the cookies are golden and just firm around the edges.
Lift the cookies onto wire racks with a wide metal spatula – they will firm as they cool. Repeat until all the dough has been used.
Makes about 60 cookies.
Recipe from Baking: From My Home to Yours by Dorie Greenspan.
Comments
8 Responses to “Chunky Peanut Butter and Oatmeal Chocolate Chipsters”
Wow, these cookies should have been gobbled up on looks alone. They are just gorgeous, but soft and chewy with peanut butter is usually my preference, too. I wonder what could be done to soften them, assuming you want them golden brown still? Maybe alter the flour to oatmeal ratio so it is more equal?
They sure look pretty.
Thanks! I love the uniform shape and size a cookie scoop gives. My coworkers kept saying they looked like they came out of a bag from the grocery store. Hah.
I would have eaten them for sure – they look scrumptious!
oh yay. i didn’t love these either, although my mom did. i undercooked them slightly so they weren’t so crisp, but there’s something missing in it that would take it to the next level, tastewise.
Question unrelated to this post – any idea if I could substitute something (like just plain sugar and water or maybe rice syrup) for corn syrup in the marshmallow recipe? I can’t get corn syrup where I live. I’ve looked it up on substitutions sites and they suggest sugar and water mixed most of the time. I think corn syrup is used to prevent crystalization so I’m wondering if I’d have problems. Thanks
Maybe using shortening instead of butter would help soften these cookies up. I haven’t tried making them, but I’ve heard that might help.
I like most cookies to be soft but for some reason I prefer crispy PB cookies. These look yummy to me!