Friday, July 24, 2009

Chunky Peanut Butter and Oatmeal Chocolate Chipsters

cookiepboatmeal (2)

I rarely make the same recipe twice. Ok, that's not entirely true, I've only made banana bread a gazillion times and many variations of CI's thick and chewy CCCs hoping that one day I will find the best version. Dorie's chunky peanut butter and oatmeal chocolate chipsters are one of my favourite cookies. I love them so much that I waited almost an entire year to make them again because I didn't want to eat the whole tray. I reduced the butter from 2 sticks to 1. Yes, it sounds like a huge drop, but when you think about it, 1 stick of butter + 1 cup of PB should be plenty of fat for 1 cup of flour and 3 cups of oats. I also reduced the cinnamon in half and used all brown sugar. Although resting dough for 36 hours seems to do wonders to CCCs, I don't like to refrigerate oatmeal cookies for an extended period of time. I think it softens the oats too much, which some people like, but I love the sharp, jagged edges of oatmeal. My cookies didn't spread at all, which might have been due to the reduction of butter, but also from the use of peanut butter. No peanut butter cookie I've ever made has spread. I guess it's a good thing because there is no debating whether 'to flatten or not' in case the cookies might rise up like a scone or flatten like CDs. Instead, I simply flatten these as much as I would like my baked cookies to look.

cookiepboatmeal

When's a better time to eat a cookie than when the chocolate chips are still gooey?

Chunky Peanut Butter and Oatmeal Chocolate Chipsters
Dorie Greenspan: Baking, From My Home to Yours

3 cups old fashioned oats
1 cup all purpose flour
1 tsp baking soda
2 tsp ground cinnamon (I used 1 tsp)
1/4 tsp freshly ground nutmeg (I omitted)
1/4 tsp salt (I used 1/2 tsp)
2 sticks (8 ounces) unsalted butter, at room temperature (I used 1 stick)
1 cup peanut butter--chunky (my choice) or smooth (but not natural)
1 cup sugar (I omitted)
1 cup (packed) light brown sugar (I used 1 1/2 cup)
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

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.

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.

32 comments:

  1. Oh my, I'm making these. They have everything I love in one cookie: spices, peanut butter, chocolat. Thanks for sharing!

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  2. Oh, these look so yummy. There would be a perfect match with my coffee I'm sipping while reading your entries... First time on your blog and really I do enjoy it!

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  3. Oh, so the taste and texture were still great even after the fat reduction? That's awesome!! :)

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  4. So adding this to my to try list, they look amazing!! Nicely done. Love the close up photo!!

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  5. They really look how delicious! I want one, now! :'<

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  6. These cookies are fabulous. Definitely worthy of a repeat appearance!

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  7. STOP RIGHT THERE!! ... and send me a batch, please - WITH the gooey chocolate ;-)

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  8. I definitely understand why you waited a year to make these again! They're so good that they're dangerous. I made these cookies in May and I ate ALL of them before I even found time to take a picture. Yours look absolutely fantastic!

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  9. These are one of my favorite cookies ever. And good to know I can cut a whole stick of butter!!!

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  10. There is no better time to eat them than while they are still gooey! They look awesome. :)

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  11. I love these cookies too! Yours look awesome and I love that you cut out so much of the butter! Great photos.

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  12. what a fantastic cookie. I don t think I ll try this recipe cause I would end up eating the whole batch. My hips won t be grateful :)

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  13. I'm not a huge PB cookie fan, but I love ANYTHING oatmeal. I've never done these before, so I'm thinking of leaning this way. I mean PB delicious + Oatmeal delicious has to equal delicious right? And if it has the Stepharoo stamp of approval then I'm sold :)

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  14. I am extremely impressed that they still look so wonderfully delicious and tempting minus a stick of butter. Awesome, Steph!

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  15. Oh, I agree! Oatmeal cookies are my favorites, but the 2 sticks of butter in them kinda takes the healthy right out of the picture. At least the peanut butter adds some nutritional value...and they look SO good!

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  16. Oh man those look so good! Awesome pics!

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  17. Ok, so I'm not such a peanut butter fan but that picture of the gooey chocolate - mmmmm :D The cookies look great!

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  18. Yum, these cookies look completely addicting! Great flavor combo!

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  19. Perfect combination all in one!! YUM!! they look and sound incredible!!

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  20. Cookies were definitely one of God's best inventions :D
    And the thing I like the most about your blog is how you're always trying to make the recipes healthier/more diet friendly. Good job :)

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  21. You've most certainly captured the perfect cookie. I can't wait to give them a round on the dance floor.

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  22. Sooo yum even with the reduction of the butter!

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  23. These pictures are downright gorgeous. I want to reach and and take a bite of this cookie! :)

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  24. WOW 2 sticks of butter... that is a bit over kill LOL. They look delicious!! I'd love to eat one with the chocolate still gooey! It's funny John wont eat them warm... he can't stand warm chocolate! So I stick them directly into the freezer for him to eat (he's a nut).

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  25. These look great! I make peanut butter chocolate chip cookies, but I never thought of adding oatmeal, as well.I want to tey these. I bet the reduction in butter helped these cllokie, because peanut butter adds lots of fat, itself!
    Peace, Stephanie

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  26. Your cookies look perfect! I ought to make these again.

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  27. I was just eyeing this recipe and you just helped me make up my mind to give them a go. They look so yummy.

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  28. I actually prefer the chocolate chips/chunks to be solid. It seems to take forever for them to resolidify after baking! These cookies look super delicious. I love that they didn't spread or puff so they turned out exactly how you shaped them.

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  29. Thanks for the pictures and recipe. I love oatmeal and peanut butter but have never put them together. Have to give this recipe a whirl.

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  30. thanks for the recipe. this must be one heck of a cookie!

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  31. I totally want my cookies straight out of the oven! All warm and soft! MMMMMMMMMM
    ~ingrid

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  32. Love warm cookies. Love your changes and the cookies look de-lish!

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