Peanut Butter Oatmeal Chocolate Chip Cookies
I’m always looking for new cookie recipes and when I saw this one with Peanut Butter, Chocolate Chips and Oatmeal, it caught my attention, especially the original blog post describing them as “Big and Fat.” Now that is my kind of cookie. Check them out!
Adapted from and inspired by a recipe on www.sallysbakingaddiction.com
Click here for recipe
1 t (4 g) baking powder
1 t (4 g) baking soda
1 t (6 g) salt
1 C (2 sticks; 235 g) unsalted butter, room temp
1 C (7 oz/198 g) granulated sugar
½ C (3 ½ oz/99 g) light brown sugar
2 large eggs, room temperature
1 C (9 ¼ oz/260 g) creamy peanut butter
2 t (10 ml) vanilla extract
2 C (6 1/3 oz/180 g) old-fashioned rolled oats
2 ½ C (16 oz/450 g) semi-sweet chocolate chips
Whisk flour, baking powder, baking soda, and salt together in medium bowl. Set aside.
In bowl of stand mixer fitted with paddle attachment, beat butter on medium-high speed until smooth, about 1 minute. Add sugars and beat on medium-high speed until creamed, about 2 minutes. Add eggs, peanut butter, and vanilla and beat on high speed until combined, about 1 minute. Scrape sides and bottom of bowl as necessary. Beat until combined.
Add dry ingredients to wet ingredients and mix on low until combined. With mixer running on low speed, add oats. Once combined, beat in chocolate chips. Dough will be thick and sticky. Cover and chill dough for at least 20 minutes in refrigerator (and up to 4 days). If chilling for longer than 1 hour, allow to sit at room temperature for at least 30 minutes before rolling and baking because dough will be quite hard.
Position oven rack in middle position and heat to 350° F (177° C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop balls of dough, 2 tablespoons per cookie, and arrange 3-inches apart on baking sheets. I recommend baking one cookie sheet at a time. It takes a little longer but cookies bake much more evenly than doing two at a time. Bake for 11 to 13 minutes until lightly browned on sides. Centers will look very soft. Rotate pan one half turn midway through baking.
Remove from oven and allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack to finish cooling.
While cookies are still warm, press a few more chocolate chips into tops – this is only for looks! Cookies stay fresh covered at room temperature for up to 1 week.
Make ahead tip: You can make the cookie dough and chill in refrigerator for up to 4 days. Allow to come to room temperature and bake as described above. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
Makes: 32 to 36 (3 ½-inch) cookies
Click here for Baker's Notes
17 May 18 – I’m very familiar with his Food Blogger so I had a high confidence in the recipe. Also thought/will evaluate as a sample candidate for Art in the Burbs, my Fall craft show. I followed the recipe as written with the following exceptions. I used my 1 cup flour weight of 213 g as opposed to the recipe suggested 180 g. I mixed dry ingredients in medium glass bowl and used a stand mixer, not hand mixer. A hand mixer would have definitely worked but would have taken longer. Softened refrigerated butter in proofer @ 75°F which took approximately 50 mins to reach 65° F. Mixing wet and dry ingredients produced a nice batter which thickened up, somewhat but not as much as I thought it would, after adding oatmeal and chocolate chips. After chilling dough in refrigerator for 25 mins, the dough was still sticky and a little but not much firmer and not firm enough to use my divide in half portioning method. Instead, I used my 2 T cookies scoop (full and flattened) which produced 36 vs 32 cookies sighted in recipe. I baked cookies in island oven in batches of 3 varying multiple factors including, length of time batter chilled, Silpat, parchment paper, temperature, form, radiant and convection heating. Here are the significant discoveries. Chilling dough longer (3 plus hours) produced thicker and better cookies. Cookie bottoms browned much more on Silpat pads than on parchment paper. There wasn’t a lot of difference between radiant (350° F ) and convection (325° F ) heating. Both took about 12 to 12:30 minutes to proper bake. I was a little disappointed in cookie thickness. The original title was “Big Fat” Peanut Butter Oatmeal Chocolate Chip Cookies and Sally’s blog pictures lead you to believe they would turn out much thicker than your usual cookie. Mine turned out average thickness but that was the only disappointment. They were very tasty and nice and chewy. Good cookie and a good sample candidate.