Peanut Butter Oatmeal Chocolate Chipsters

My first Dorie recipe.






















A couple weeks ago Maria of Two Peas and Their Pod posted this recipe from Dorie Greenspan's Baking, From My Home to Yours. First I have to mention that if you have not checked Maria's blog you definitely should because she is constantly whipping up something delicious. I had no intention of baking the night I made these, but then I remembered seeing them on her site and I more or less had all the ingredients on hand. I ended up having to use three different types of peanut butter in the recipe because I did not have enough of any one kind, but it still worked out. In case you were wondering what three kinds of peanut butter I used and how has three kinds of peanut butter I will explain. I generally use Jif for baking because I think it works better than all natural peanut butter, but we use all natural peanut butter as our everyday peanut butter. You know for sandwiches or when you just need a spoonful. The third jar was reduced fat Jif which was an accidental purchase. Jif was buy one get one free at the grocery store so I grabbed one and the one directly behind it assuming it was the same thing and ended up buying the reduced fat. I don't think the mix of the peanut butter made any difference in the cookies so because they still turned out great.

This was my first Dorie Greenspan recipe (which may be shocking to all you Tuesdays with Dorie members) and I was very pleased with the results. This is definitely not your traditional oatmeal or peanut butter cookie, but it is quite delicious. I am not sure I was going to like the combination of the cinnamon and nutmeg with the peanut butter and chocolate, but it made for a unique and delicious cookie. Thanks Maria and Dorie for sharing the recipe with us!

Chunky Peanut Butter and Oatmeal Chocolate Chipsters

From Baking, From My Home to Yours, by Dorie Greenspan

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
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 (I used chocolate chips)

Getting Ready: 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. (I only baked one batch at a time on the center rack. In fact I baked one dozen and then froze the dough and did not reuse it for another week. I then let the dough thaw and baked the rest one batch at a time)

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 one 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 1/2 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.