Chocolate Chip · Cookies · Oatmeal

Chunky Peanut Butter Oatmeal Chocolate Chipsters

I really should be packing right now instead of writing……..however my focus is not on deciding what to bring for our 4 day trip to Seattle tomorrow. One thing I know “fo sho”, is that it’s quite a bit cooler there than here in Vegas.

About 25 degrees cooler.….

For me, that’s akin to stepping in the freezer. I might as well pack my Ugg boots and parka. I was absolutely frigid today at work, and the thermostat is set at 75 degrees in my office.

Don’t look at me like that……

As I left and got into my car, I savored the warm environment. Of course, the outside air temp was 90 degrees, so you can imagine that my car was probably close to 100 ….. and I was in complete bliss for about 5 minutes.

Then I got warm. And needed to open the windows.

It’s a vicious cycle, I tell you.

Here ~ have a cookie and disregard my mindless babbling…..

Chunky Peanut Butter Oatmeal Chocolate Chipsters – adapted from 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
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
1 1/2 cups chocolate chips or chunks (I used chocolate chips)

Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

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.

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