Chunky Peanut Butter Oatmeal Chocolate Chipsters

Who doesn't love a good chocolate chip cookie? Right? Right! There are about 3.465.298 different chocolate chip cookie recipes in existence and you probably have about 52 favourite recipe that you like to use, but I'm going to ask you to add one more to your repertoire.

These cookies are seriously delicious! Chock full of texture, the ingredients work together and make something truly spectacular. The peanut butter isn't overwhelming, chopped peanuts and chocolate chips make it chunky and the oatmeal provides texture. All in all it makes for one great cookie.

They are easy to make and pass out to people around you. But you're going to have to be willing to hand out the recipe!

The recipe comes from what has quickly become my favourite cookbook: Baking from my home to yours by Dorie Greenspan. If you haven't bought it already... I strongly suggest getting a copy! So far every recipe has worked and I've tried out a few (or maybe a lot).

Recipe

Chunky Peanut Butter Oatmeal Chocolate Chipsters

Yield: about 60 cookies

Ingredients:

3 cups oats (old-fashioned)
1 cup flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
2 sticks butter, room temperature
1 cup peanut butter (chunky or smooth, not natural)
1 cup sugar
1 cup (packed) light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups chocolate chips
1/2-3/4 cup chopped peanuts

Instructions:

Preheat the oven to 180˚C (350˚F). Line two baking sheets with parchment paper or silicone mats.

In a medium bowl whisk together the oats, flour, baking soda, spices and salt. Set aside.

Beat together the butter, peanut butter and both sugars on medium speed until smooth and creamy.

Add the eggs one at a time and beat for about 1 minute after each addition. Beat in the vanilla.

Reduce the speed to low and slowly add the dry ingredients, beating until just blended. Mix in the chocolate chips and chopped peanuts.

Drop tablespoons of dough on the baking sheets, leaving about 2 inches in between. Slightly flatten the dough with a spoon.

Bake the cookies for 13-15 minutes, rotating the sheets after 7 minutes, until they are golden and just firm around the edges.

Transfer the cookies, carefully, to cooling racks. The cookies will firm up as they cool.

 Source: Baking: From My Home To Yours by Dorie Greenspan