The recipe is from the one and only Dorie Greenspan in Baking, From My Home to Yours, but I found it on this blog. It's not just an oatmeal cookie with peanut butter and chocolate chips or even a combination of all of them - the subtle nutmeg and cinnamon make it a lot more interesting. I did chunky peanut butter so there were also little bits of peanuts mixed in there as well and I prefer smaller chunks of chocolate so I made it with mini chocolate chips.
Please make these... really... the dough is really good and it's a solid, flavorful cookie to add to your regular rotation.
Chunky Peanut Butter and Oatmeal Chocolate Chipsters
From Baking, From My Home to Yours, by Dorie Greenspan The recipe below makes about 60 cookies. I made the entire thing and froze most of them... the cookies were a little thicker that way and worked straight out of the freezer.
~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--I used chunky, Dorie's favorite too:)
~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 (I used chocolate and peanut butter chips)
Getting Ready: 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.
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