These are some hearty cookies. I picked them for that specific reason. See, they were being shipped overseas to a young Marine in Afghanistan. I’m way late mailing this box for Operation Baking Gals, but I’m sure I’ll be forgiven.
What I liked about these was that I was able to make the dough Tuesday when I had a few minutes – they came together really easily – and then chilled the dough overnight so they were ready to bake in the morning. I thought the cinnamon flavor really came through in these – but it may be because I used the kick-ass cinnamon I got from Spices, Inc.
Peanut Butter Oatmeal Chocolate Chipsters
from Joelen’s Culinary Adventures
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 (1 cup) unsalted butter, at room temperature
1 cup extra chunky peanut butter
1 cup sugar
1 cup (packed) dark brown sugar
2 large eggs
1 tsp pure vanilla extract
1 1/2 cups store-bought chocolate chips or chunks – I used chocolate/peanut butter swirl chips since that’s what I had on hand.
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. 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…. so I chilled overnight.)
Once 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 at 350 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. Repeat with the remaining dough, cooling the baking sheets between.
What are your favorite kind of cookies?