I recently bought a cookbook titled Baking: From My Home to Yours by Dorie Greenspan. I picked it up at Powell’s Books when Nate and I were in Portland, OR for a wedding this summer. Thankfully the book was on sale! Everything in is looks and sounds delicious! I had to quit marking pages with Post-it flags otherwise the whole book would have been one big flag!
I frequent a cooking board on The Nest called What’s Cooking. A few of the ladies on the board formed a group called Tuesday’s with Dorie. They decided to let members choice a recipe from the book to make for the week. I believe that they now have over 100 members. I subscribe to many of the blogs of the members so on Tuesday’s you can only imagine what my Google Reader looks like!
This week someone chose a cookie called “Chunky Peanut Butter and Oatmeal Chipsters.” After looking at all the pictures coming through my Google Reader I could no longer resist the temptation and gave in! My weakness will actually be positive. We are going to a BBQ (fingers crossed for good weather) this weekend to celebrate with some friends of ours. The guest of honor has just returned from Iraq after 15 months. I thought these cookies would be a welcome addition to the spread!
I was quite shocked when I was getting the dry ingredients ready. The smell was amazing! The batter was even better when everything was all mixed up! The recipe says that you will get about 5 dozen cookies but I ended up with 7 dozen. Something else that I was thinking while mixing up the batter was, “Where is my Kitchen Aid mixer? Please don’t die Kitchen Aid hand mixer!” That stand up mixer is on my list of things to get first when we buy a house! So anyone want to give us some money for a down payment and pay our fees for breaking the lease!!??
Geez! On to the cookies and pictures already!! Here you go! Go make them!! Get the milk ready too!
Chunky Peanut Butter and Oatmeal Chocolate Chipsters
From Baking, From My Home to Yours, by Dorie Greenspan, page 73.
Makes about 60 cookies
Check out the Tuesdays with Dorie bakers here.
~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.
Serving: I can’t remember when I actually served these. They’re more often plucked from a cookie jar than picked from a platter.
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.