A while back – before Kristina’s Confections and before this lovely blog – I tried my hand at (unofficially) following along with the bakers over at Tuesdays with Dorie. It was great. I loved working my way through a fantastic book of baked goods. The drawback? Well, excessive amounts of freshly baked treats in the house, every day of every week.
We sent some to Mom’s office. Others were passed off on Grandma and Granddad. Someone in town? Guess who became the lucky recipient of some baked treats?
When an actual event occurred, it was a dream come true! So when these peanut butter chocolate chip oatmeal cookies came up the same week as a Redskins tailgate, well it was kismet.These are really the meeting of three all-American classics – the chocolate chip cookie, the oatmeal cookie and peanut butter. Our favorite sweets all rolled (no pun intended) into one. They were a huge hit at the tailgate and are a huge hit every time I have made them since.
Start by mixing together the oats, flour, baking soda, cinnamon, nutmeg and salt. Be generous with the cinnamon measurement. The peanut butter and cinnamon really accentuate one another, making this cookies (er, chipsters) even more delicious.
Now this is very important… take a little taste. I know, I know. Raw eggs. Blah, blah, blah. Fine, skip if you want. Your loss. Not mine. Plus, I’m still alive. As is my mother, grandmother and a long list of friends. In high school, we considered cookie dough a food category all it’s own. Doing just dandy.
Anyway, quick rinse of the hands, if you took my advice.
Now drop rounded tablespoonfuls of the dough on a prepared cookie sheet.
Peanut Butter and Chocolate Chip Oatmeal Chipsters
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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
16 tablespoons (2 sticks) unsalted butter
1 cup peanut butter – chunky or smooth (NOT natural)
1 cup sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups chocolate chips
Preheat oven to 350F. Line two baking sheets with parchment paper or silicone mats.
Whisk together the oats, flour, baking soda, cinnamon, nutmeg and salt.
In a large mixing bowl, mix together the butter and peanut butter. Add the sugars and beat until smooth and creamy. Add the eggs one at a time, beating for about 1 minute after each addition. Beat in the vanilla. Add the dry ingredients and mix until just blended. Mix in the chocolate chips.
Chill the dough, if time allows, for about 2 hours (or up to one day). This will help keep the cookies uniform. Drop the the dough by rounded tablespoonfuls, about 2 inches apart. Bake for 13-15 minutes, until just golden brown a bit firm around the edges. Place the cookies on a cooling rack. They will firm as they cool.
Source: Baking: From my home to yours by Dorie Greenspan