Chunky Peanut Butter and Oatmeal Chocolate Chipsters adapted from
Baking by Dorie Greenspan
3 cups old-fashioned oats
1 cup all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
2 sticks unsalted butter, at room temperature
1 cup peanut butter, chunky or smooth (not natural)
1 cup sugar
1 cup light brown sugar, packed
2 large eggs
1 tsp pure vanilla extract
1 1/2 cups chocolate chips or chunks
1/2 cup raisins
Position the racks to divide the oven into thirds and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
Whisk together the oats, flour, baking soda, spices and salt. With a mixer, beat the butter, peanut butter and 2 sugars on medium speed until smooth and creamy. Add the eggs one at a time, beating for at least 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 and raisins. Cover and chill the dough for 2 hours (or overnight)
When ready to bake, scoop the dough into rounded tablespoons, roll into balls, and put on cookie sheet. Press the balls gently with the heel of your hand until they are about 1/2 inch 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. Put on a cooling rack with a wide metal spatula and they will firm as they cool. Repeat with remaining cookie dough.
These look delicious! I definitely want to make them soon!
ReplyDeleteI like cookies better than any dessert. These sound right up my alley.
ReplyDeletethese look fantastic, and they really do have the best parts of all the best cookies!
ReplyDelete