Have you ever had one of those days… when you’re faced with decisions on which type of cookie you’d like to eat? Should you have a peanut butter cookie? Or oatmeal raisin? What about the classic chocolate chip cookies? If you have, just like me –this is the cookie for you, because it has the components of all of these three great cookies into one! With the holiday baking in motion, I decided to give this recipe a try. Dorie’s recipes have yet to fail me, and this one was another winner. Unlike some of the other cookie recipes I have made, this one requires chilling prior to baking. So you need to be planning ahead if you are going to need something quick. I refrigerated mine overnight per the recommendation and they were delicious! The only thing that I may do differently next time was the baking time. I pulled these out at 13 minutes and let them sit on the baking sheet for an extra one or two minutes–because they were too soft to be removed onto the cooling racks. I think these extra two minutes made the cookies crispier than I would like to. Maybe next time, I would pull these out at 12 minutes and leave them out for an extra minute on the hot baking sheet, to make these cookies softer.
Finally, I went an extra step with this one and decided to do a cookie-ice-cream sandwich using these cookies. I figured, we’ll get the weight gain started early for the holiday, and they did not disappoint! While the outside temperature may be in the negative range, ice-cream is a permanent resident of my freezer, and these cookies were wonderful with them. Happy eating!
Adapted from Baking: From my Home to Yours
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–chunky (my choice) or smooth (but not natural)
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
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.
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.
Repeat with the remaining dough, cooling the baking sheets between batches.
Storing: Wrapped airtight or piled into a cookie jar, the cookies will keep at room temperature for about 4 days. Wrapped and frozen, they’ll be good for 2 months.
Playing Around: You can substitute soft, moist raisins for the chocolate chunks or just stir in some raisins along with them. If you’re really looking for crunch, toss in chopped peanuts too (salted or not). With or without the chocolate chunks, raisins, and nuts, these cookies are great with ice cream or around ice cream – think about them the next time you want a chipwich-ish ice cream sandwich.