If you ask me what my favorite type of sweet treat is, I'm not so sure I could come up with an answer. As long as it's made with love (and has a lot of sugar, butter and flour), I'll eat it! If I think hard enough though, there is one thing that I have a soft spot for- a good cookie. Especially chocolate chip cookies or oatmeal cookies. I love how they make me feel like a kid again. Cake has the same effect, but with the exception of pound cake, cake was a rare treat when I was growing up. Cookies on the other hand- my grandma always had tins chock- full of those!
This morning I was leafing though Dorie Greenspan's fabulous book, Baking From My Home To Yours, eager to finally try one of her recipes. EVERYTHING in this book looks so darn good, so choosing was no easy task. In the end though, I opted for the Chunky Peanut Butter and Oatmeal Chocolate Chipsters and oh man were they good! Absolutely brilliant cookies with that 'feel like a kid again' thing about them which I so much love! I really needed these cookies. I can't even begin to tell you how much!
Here's the recipe (but please, if you don't have the book and you love to bake, don't hesitate to run out and get it!)
Chunky Peanut Butter and Oatmeal Chocolate Chipsters Makes about 60 cookies
3 cups old-fashioned oats
1 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup peanut butter- chunky (my choice) or smooth (but not natural)
1 cup sugar
1 cup (packed) light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
9 ounces bittersweet chocolate, chopped into chunks, or 1 1/2 cups chocolate chips or chunks
Note: I also added 3/4 cup raisins to mine.
Position the racks to divide the oven into thirds and preheat to 350°F. Line 2 baking sheets with parchment paper 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, brown sugar, and sugar on medium speed until smooth and creamy. Add the eggs, one at a time, beating for one 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 (and the raisins, if using). If you have the time, cover and chill the dough for about two hours, or for up to 1 day. (Chilling the dough will give you more evenly shaped cookies.
If the dough is not chilled, drop rounded tablespoonfuls two 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″ apart on the baking sheets. Press the chilled balls gently with the heal of your hand until they are about 1/2″ thick.
Bake for 13-15 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 cooling the baking sheets between batches.