Chunky Peanut Butter and Oatmeal Chocolate Chipsters [TWD]
This recipe is a combination of an oatmeal cookie, chocolate chip cookie and peanut butter cookie. Imagined a sweet, salty and chewy cookie all rolled into one!
3 cups rolled oats
1 cup flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon salt
200 grams butter, softened
1 cup peanut butter
1 cup sugar
1 cup (packed) light brown sugar
2 large eggs
1 teaspoon vanilla extract
9 ounces bittersweet chocolate, chopped into chunks, or 1 1/2 cups store-bought chocolate chips or chunks
- Preheat the oven to 350F. Whisk together the oats, flour, baking soda, spices and salt.
- 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 mixer to low and slowly add the dry ingredients, beating only until blended. Mix in the chocolate. Cover and chill the dough for about 2 hours or for up to one day.
- Roll dough balls and place 2 inches apart onto the baking sheets, press 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.