Tuesday with Dorie picks just two recipes per month, and I’ve already made the two recipes. There is an extra Tuesdays this month so we were given the option of doing a make-up recipe. So far I am caught up with this current book, but there are still recipes from Dorie’s other book that I hadn’t yet made. So for this week’s Tuesdays with Dorie, I decided to make the Peanut Butter and Oatmeal Chocolate Chipsters. You can check out the TWD blog to see what other recipes the bakers made this week.
I think these were selected before I joined TWD, because I can’t imagine why I wouldn’t have made these before now! I have no idea who originally picked this recipe, so I can’t link out to the recipe elsewhere. If anyone knows who picked this, please let me know!
This cookie is a combination of a peanut butter cookie, an oatmeal cookie, and a chocolate chip cookie. I used nice dark chocolate chunks and I think that made a big difference. I took these to a workshop I was having at work and someone said that you can really smell the peanut butter but the peanut butter flavor isn’t that strong. I agree with that. The dark chocolate is wonderful and the oats and peanut butter play nice supporting roles. I really loved these cookies and now I am eyeing all of the other recipes that I have yet to make from the book!
3 cups oats
1 cup flour
1 teaspoon baking soda
2 teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
1 cup butter, room temperature
1 cup peanut butter
1 cup sugar
1 cup brown sugar, packed
1 teaspoon vanilla
1-1/2 cups chocolate chunks
Whisk together the oats, flour, baking soda, cinnamon, nutmeg, and salt.
In a large mixer bowl, cream the butter, peanut butter, sugar, and brown sugar. Add the eggs, one at a time, beating for one minute after each addition. Stir in the vanilla. Reduce the mixer speed to low and slowly stir in the flour mixture, mixing until just combined. Mix in the chocolate chunks. Refrigerate for two hours or overnight.
Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats.
Shape the dough into 1-inch balls. Place on the prepared baking sheets and flatten slightly until about ½” thick. Bake for 13-15 minutes, until golden and just firm around the edges. Cool for a few minutes on the baking sheets before removing to a wire rack to cool completely.
Recipe from Baking from My Home to Yours by Dorie Greenspan, page 73