So I’m in the midst of finals and I decided to participate in the cookie swap. So far its been really great because now I have really amazing cookies to nibble on while studying for my exams. In prep for finals and for the cookie swap, I made a batch of one of my favorite cookies, Peanut Butter Oatmeal Chocolate Chunk. This recipe is an altered version of Mark Bittman’s Oatmeal Cookies from How To Cook Everything.
My tins all full!
Closed up and ready to be mailed!
Somehow these cookies are so comforting to me. I didn’t eat much oatmeal nor peanut butter, except in Ants on a Log, growing up. Yet some how these are so soft, fluffy, and just little bites of amazing. I’m surprised at myself for wanting to use the word rustic, I feel like it’s so over used in cooking it’s almost trite. Might be partially because the chocolate peanut butter combo is one of if not my favorite, I think Chocolate Mint comes in there somewhere too. Enough waxing poetic, onto the recipe.
Peanut Butter Oatmeal Chocolate Chunk Cookies
1/2 stick of butter softened
Healthy 1/2 c of peanut butter (prefer natural crunchy peanut butter)
1/2 c white sugar
1/2 c brown sugar
2 eggs
1 1/2 c all-purpose flour
2 c oatmeal (not instant)
3/4 t cinnamon
dash of salt
2 t baking powder
1/2 c milk
1/2 t vanilla
1 1/2 c chocolate chunks
Cream butter, both sugars, and peanut butter. Add the eggs one at a time. Mix in flour, oats, cinnamon, salt, and baking powder. Stir in the chocolate chunks and vanilla, don’t use the mixer because you might turn the chocolate into tiny little flakes rather than nice big chunks. Slowly add in the milk, you probably won’t need all of it. Just enough to make the dough sticky. Now for the crazy, yet vital part of this recipe. Cover the cookie dough and put it in the fridge over night. Its amazing what an improvement this small step makes.
So the next day, take the cookie dough out and let it sit until it’s almost room temp. Don’t worry about the eggs, they’ll be fine. If the dough is too cold they might cook unevenly. Pre-heat the oven to 375 and spoon the cookies onto a greased cookie sheet. Keep the cookies on the small side. Finally bake for 12-15 min, but check after about 10 minutes. With all that peanut butter they can burn easily. These cookies won’t really brown on the top, but you’ll see that beautiful golden color forming around the edges.
Let them cool on the sheet for a couple of minutes then scoot them over to a cooling rack. One of the best things about these cookies is they are great both right out of the oven and amazing days later.
One recipe makes 4-5 dozen cookies.
Left overs for the boyfriend and friends!
I’m looking forward to seeing everyone else’s recipes and trying them out! Hopefully I’ll have time to try them over my Holiday Break!
Until Later, Life is short, lick the spoon!
white & dorky chef 