Dorie Greenspan’s book has yet to disappoint me, and these chunky peanut butter oatmeal chocolate chip cookies are no exception. They may look like regular oatmeal cookies, but the flavor of the peanut butter really makes a huge difference, and they’re deliciously chewy and crunchy from the chocolate chips and oats. They’re completely addictive, and you can pair them with ice cream if you want to be particularly decadent.
Chunky Peanut Butter and Oatmeal Chocolate Chipsters
Adapted from Dorie Greenspan’s Baking: From My Home to Yours
Yield: 60 cookies
- 8 oz (2 sticks) unsalted butter, at room temperature
- 1 cup peanut butter, chunky or smooth (but not natural)
- 1/2-1 cup white sugar (depending on how sweet you want your cookies)
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg (freshly grated if you have it)
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 cups old-fashioned oats
- 1 1/2 cups chocolate chips or chunks OR 9 oz bittersweet chocolate, chopped into chunks
- Position racks to divide oven into thirds and preheat to 350ºF. Line two baking sheets with aluminum foil or parchment paper.
- Using a stand mixer, preferably fitted with the paddle attachment, or a hand mixer in a large bowl, beat butter, peanut butter, and sugars on medium speed until smooth and creamy.
- Add eggs one at a time, beating for 1 minute after each addition.
- Beat in vanilla, baking soda, cinnamon, nutmeg, and salt.
- Reduce speed to low and beat in flour followed by oats just until blended.
- Stir in chocolate chips.
- If you have the time and patience, cover dough and chill for 2 hours, or up to 1 day. This will make the cookies more evenly shaped.
- Shape the cookies:
- If you didn’t chill the dough, drop rounded tablespoonfuls 2 inches apart onto the baking sheets.
- If you did chill the dough, scoop up rounded tablespoons, roll the balls between your palms, and place them 2 inches apart on the baking sheets. Press them 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.
- Lift the cookies onto wire racks with a wide metal spatula. They’re a little soft and fragile at this point, but they will firm up as they cool.
- Cool baking sheets and repeat with remaining dough.
- Wrapped airtight or stored in a cookie jar, the cookies will keep at room temperature for 4 days. They can also be wrapped and frozen for up to 2 months.