Peanut Butter Oatmeal Chocolate Chipsters

First of all, thanks to everyone for your kind comments!! You are all too nice!!

Yes, you read the title correctly, PEANUT BUTTER cookies!! As most of you know, my Joshua is VERY allergic to nuts. I know he can’t help it so I am not mad or angry at the world, I just miss my nuts! He doesn’t mind if I eat them, but I usually try to omit them from all of the recipes, just to be safe.

Lincoln and Gram, two of our favorite people, both had birthdays recently. Josh suggested that we bake them a PB treat! They love all things peanut butter. I was thrilled, but what to bake? I rarely get to use peanut butter so I was having a hard time choosing a recipe. There are so many out there that I want to make.

Well, when in doubt, turn to Dorie. She has all of the answers. I decided to make her Peanut Butter Oatmeal Chocolate Chipsters. Every time I get out BFMHTY, I turn to that page and wish I could bake them. Technically, I could bake them anytime, but that would mean me eating them ALL and that is not necessary:) So, I am glad I finally had a good “excuse” to try these cookies.

I loved the oats, cinnamon, and nutmeg with the peanut butter. Just the right flavor, and of course the chocolate chips enhanced the cookie’s goodness. I also added in some peanut butter chips that were hiding in the freezer. I forgot how much I love peanut butter, these cookies really hit the spot. And most importantly, Lincoln and Gram loved them. I am so glad they enjoyed their extra special birthday treat!

Thanks Dorie for another fabulous sweet treat!

Chunky Peanut Butter and Oatmeal Chocolate Chipsters
From Baking, From My Home to Yours, by Dorie Greenspan

(Printable Recipe)

The recipe below makes about 60 cookies. I made a half batch and it was still plenty of cookies. These do freeze well though, so go wild and make a big batch.

~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–I used chunky, Dorie’s favorite too:)

~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 (I used chocolate and peanut butter chips)

Getting Ready: 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.

Categories: Cookies