Chunky Peanut Butter and Oatmeal Chocolate Chipsters (adapted from Dori Greenspan’s Baking: From My Home to Yours)
Delicious Cookie!
Servings: 60 cookies
Calories: 105kcal
Ingredients
- 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 ½ cups (10 ounces bittersweet) chocolate chips
Instructions
- 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.
Nutrition
Calories: 105kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 58mg | Potassium: 85mg | Sugar: 8g | Vitamin A: 10IU | Calcium: 23mg | Iron: 0.5mg