I decided to try these out! Making a batch to give out as Christmas gifts. Hoping to find some cute tins to package them in. This is actually the first cookie I have ever made completely from scratch! I hope people like them! I did chill them for over 2 hours before baking. I think they taste pretty good. I’d add more peanut butter though, as the flavor is kind of lost, as well as less nutmeg, they seem really strong on the nutmeg taste…..
Peanut Butter and Oatmeal Chocolate Chipsters
Baking: From My Home to Yours by Dorie Greenspan
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 prefer smooth)
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 Ghirardelli 60% cacao bittersweet baking bars)
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. Makes roughly 60. (mine made 48 – I think I made them too big! They really puff up when cooking)