Wednesday, February 2, 2011

Peanut Butter and Oatmeal Chocolate Chipsters



This could possibly be my favorite cookie ever. I love them so much that Darin and I ate 12 cookies in 1 sitting in less than 1 hour. Since the original instructions suggested to chill the dough for 2 hours (up to 1 day), I made the first batch of 12 cookies with no refrigeration, and refrigerated the remaining cookie dough until the following evening. I definitely thought the cookies baked more evenly with no refrigeration. The cookies didn’t spread much, and they were divine.

Definitely don’t overbake these puppies. You want to take them out when there’s just a little color on them- they will continue to bake while they rest on the cookie sheet once they are removed from the oven. I suggest taking them out at 13 minutes- they may not look done, but allowing it to rest for a few minutes on a cookie sheet will bake them into perfection.

The batter has a really light, airy, mousse-like whipped texture. I took a small spoonful of the cookie dough, and it was delicious! The cookie reminds me of a buttery peanut butter cookie with a slight hint of cinnamon, oatmeal, and warm chocolate chips. DIVINE.

Gooey chocolate, Oatmeal, and Peanut Buttery-ness... What's not to like?


Peanut Butter and Oatmeal Chocolate Chipsters

Directions:
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

Directions:
1. 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.
2. Whisk together the oats, flour, baking soda, spices and salt.
3. 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.
4. Add the eggs one at a time, beating for 1 minute after each addition, then beat in the vanilla.
5. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended.
6. Mix in the chips.
7. 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.) (Sara’s note: I preferred to make the cookies without chilling the dough.) 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.
8. Bake for 13 to 15 minutes (I took mine out at 13 minutes, which was perfect) , 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.
9. Lift the cookies onto cooling racks with a wide metal spatula - they'll firm as they cool.
10. Repeat with the remaining dough, cooling the baking sheets between batches.

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.

Yield: ~50 cookies (2 tsp cookie dough)

Source: Originally from Dorie Greenspan’s Baking: From My Home to Yours, As seen on Proceed with Caution

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