This chunky oatmeal-chocolate chip cookie recipe features the addition of peanut butter and was developed by an award-winning dessert cookbook author.
1 cup (1/2 lb.) unsalted butter, at room temperature
1 cup granulated sugar
1 cup firmly packed light brown sugar
3/4 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
2 cups chocolate chips (12 oz.)
1 1/2 cups quick-cooking rolled oats
1 cup unsalted roasted peanuts, chopped
How to Make It
In a bowl, with an electric mixer on medium speed, beat butter, granulated sugar, brown sugar, and peanut butter until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.
In another bowl, mix flour, cocoa powder, baking powder, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips, oats, and peanuts.
Drop dough in rounded 2-tablespoon portions, 3 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets. With a lightly floured fork, flatten slightly into 2 1/2-inch rounds about 1/2 inch thick.
Bake in a 350° oven until cookies are golden and tops feel set when lightly pressed, 12 to 14 minutes (they will feel underdone but will firm up as they cool); if baking more than one pan at a time, switch pan positions halfway through baking.
Let stand 5 minutes on sheets, then, with a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.
I didn't trust the long bake time. Even 10 minutes was too long. I settled on 9 minutes and bet my husband says still too long. I used half shortening because even with parchment I don't like them spreading so flat
I had none of the issues other bakers had. These are a terrific alternative to my standard oatmeal cookie recipe. Baking time was spot on at 12 minutes at 350 degrees (I have an oven thermometer because my oven runs low). I used a small ice cream scoop which was perfect, and didn't smash them flat with the fork. The only change I made to the recipe was with the flour; I only had 1 1/2 cups AP flour so I added a half cup of whole wheat pastry flour. My only question, the recipe calls for cocoa powder, but the cookies pictured definitely do NOT have cocoa.
These cookies are my new absolute favourite! I recommend using whole wheat flour. I also didn't add the peanuts (but did include the peanut butter) because I didn't have any and I also don't especially like peanuts, and it turned out great!! It doesn't seem necessary to wait 5 minutes to move the cookies to the counter to cool, just use a wide spatula and go slowly. This recipe is amazing!!
OMG! wonderful!!! delicious!! I cut out the unsweetened cocoa to preserve the peanut butter flavor i was looking for..I also substituted pecans for the peanuts, as they are my preference... the batch was so big, I baked up half of it, and wrapped and froze the rest to bake off later.
I highly recommend this recipe!!!