Peanut Butter and Oatmeal Chocolate Chipsters

On the chat list that I follow, someone recently asked about some peanut butter and oatmeal cookies. Several people responded that this recipe was the one she was probably wanted. This recipe is from Baking from My Home to Yours. It had been selected for Tuesdays with Dorie before I joined the group. When I read through the posts, these cookies just sounded so good and I decided to give them a try.

This recipe yields a lot of cookies, so I decided to halve the recipe. It still made 3 dozen cookies, so my husband and I have a lot of cookies at home. I will try my best not to eat all of them, but they are pretty addictive. The peanut butter is a fairly subtle flavor, maybe because I used creamy peanut butter. I think that these cookies would be good with the addition of salted peanuts. If you are looking for a great cookie for the cookie jar, these are for you.

3 cups oats
1 cup flour
1 teaspoon baking soda
2 teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
2 sticks butter, softened
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
9 ounces chocolate chips

In a large bowl, combine oats, flour, baking soda, cinnamon, nutmeg and salt; set aside. In a large mixer bowl, beat butter, peanut butter, and sugars until smooth and creamy. Add eggs, one at a time, beating for one minute after each addition, then beat in the vanilla. Stir in the dry ingredients, mixing until just combined, and then stir in the chocolate chips. Cover and chill the dough or at least 2 hours.

Preheat the oven to 350 degrees. Line baking sheets with silicone baking mats. Shape the dough into tablespoon-sized balls. Place the dough on the cookie sheet and flatten each ball until about 1/2” thick. Bake for 13-15 minutes. The cookies will be golden and just firm around the edges. Remove the cookies to a cooling rack to cool completely. Cookies will form up when they are cool.

Recipe from Baking from My Home to Yours by Dorie Greenspan