Monday, November 17, 2008
Peanut Butter and Oatmeal Chocolate Chipsters
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--I used chunky and would do so in the future as well.
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
Whisk together the oats, flour, baking soda, spices and salt.
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.
Preheat oven to 350 and line cookie sheets w/ parchment.
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.
Bake for 11 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.