I’ve been wanting to make cookies for over a week, but couldn’t decide what kind to make. Ultimately, I settled on Dorie Greenspan’s Chunky Peanut Butter and Oatmeal Chocolate Chipsters recipe from her Baking: From My Home to Yours.
I’ve made a number of recipes from this wonderful book, and none have disappointed. This recipe is no exception!
The ingredients include old-fashioned oats, all-purpose flour, baking soda, ground cinnamon, freshly grated nutmeg, salt, unsalted butter, chunky peanut butter, granulated sugar, light brown sugar, eggs, vanilla extract, and bittersweet chocolate chips.
Making the Chunky Peanut Butter and Oatmeal Chocolate Chipsters
As a first step I combined the oats, flour, baking soda, cinnamon, nutmeg and salt in a small bowl, and whisked the dry ingredients to combine.
I placed the room temperature butter and peanut butter in a large mixing bowl, and beat it on high speed with my electric mixer until the mixture was smooth and creamy.
Then I added the granulated sugar and brown sugar to the butter mixture, and beat it on high until it was smooth and fluffy.
Next I added the eggs, one at a time, and beat the mixture for one minute after each addition.
Before adding the dry ingredients, I added the vanilla extract and beat the mixture until everything was well combined.
Now it was time to add the dry ingredients. I added half and beat on low until just blended. This was followed by adding the remaining dry ingredients which I beat on low until just blended.
Finally I added the chocolate chips which I mixed in with a wooden spoon.
Greenspan’s recipe suggested that the dough should be chilled for about 2 hours to ensure a more evenly shaped cookie. Since this was the first time making this recipe, I followed the advice. After 2 hours, it was time to bake the cookies.
Using a 1 ½-inch disher (aka, ice cream scoop), I scooped portions of the dough, which I then rolled between my palms and placed them 2-inches apart on a parchment lined baking sheet. I pressed the chilled balls gently with the heel of my hand until they were about ½-inch thick.
Into a preheated 350° F oven the Chunky Peanut Butter and Oatmeal Chocolate Chipsters went for about 14 minutes until they were golden and just firm around the edges. I transferred the cookies to a wire rack to cool completely.
Oh my, are these Chunky Peanut Butter and Oatmeal Chocolate Chipsters good. The trio of the oats, chocolate chips, and peanut butter is definitely a winning combination. Yum!
If you’d like to try another cookie recipe check out my Chocolate Oatmeal Pecan Cookies.
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Chunky Peanut Butter and Oatmeal Chocolate Chipsters (adapted from Dori Greenspan’s Baking: From My Home to Yours)
- 3 cups (10.5 ounces, 297 grams) old-fashioned oats
- 1 cup (5 ounces, 142 grams) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon salt
- 2 sticks 8 ounces, 227 grams unsalted butter, room temperature
- 1 cup chunky peanut butter
- 1 cup (7 ounces, 198 grams) granulated sugar
- 1 cup (7.5 ounces, 212 grams) packed light brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (10 ounces bittersweet) chocolate chips
- Position the racks to divide the oven into thirds and preheat oven to 350° F. Line 2 baking sheets with parchment paper.
- Whisk together the oats, flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Beat the butter and peanut butter in a large bowl with electric mixer on high speed until smooth and creamy. Add granulated sugar and brown sugar; beat on high speed until smooth and fluffy. Add eggs, one at a time, beating for one 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 chocolate chips. If there is time, cover and chill the dough for about 2 hours, or for up to a day. (Chilling the dough will yield more evenly shaped cookies.)
- If the dough is not chilled, drop rounded tablespoons using a 1½-inch ice cream scoop 2-inches apart onto the baking sheets. If the dough is chilled, scoop up rounded tablespoons using a 1½-inch ice cream scoop; roll the balls between palms and place 2-inches apart on the sheets. Press the chilled balls gently with the heel of the hand until they are about ½-inch thick.
- Bake for 13 to 15 minutes, rotating 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 to firm up and cool completely.
- Repeat with remaining dough, cooling the baking sheets between batches. Yield: About 60 cookies:
- Note: The cookies will keep at room temperature for about 4 days if wrapped airtight or piled in a cookie jar. Wrapped and frozen, they will be good for up to 2 months.