Saturday, October 27, 2018

Peanut Butter Oatmeal Chocolate Chip Cookies

Peanut Butter Oatmeal Chocolate Chip Cookies, Peanut Butter Cookies, Nordic Ware Cookie Stamp, Christmas Cookies, Chocolate Chip CookiesIt should come as no surprise that I love peanut butter cookies, but I didn't realize until now just how many recipe variations I've posted over the years.  I've filled them with bittersweet ganache for a delectable little treat, and with strawberry rhubarb sorbet for the best little take on a peanut butter and jelly sandwich cookie that you've ever tasted.  I've made them with oats, with chocolate chips, and filled them with buttercream and a dollop of jam.  And today, with both oats and chocolate chips, coated in sparkly sugar and pressed with my favorite cookie stamp...

If I had to choose a favorite, though, it might be these.  They're thick, hearty and perfectly chewy, with a little crunch from the sugar coating, and they're still amazing for days afterward.  We've been eating them all week, and my toddler, who is especially partial to peanut butter, never forgets to ask for a cookie after he finishes his supper.




Peanut Butter Oatmeal Chocolate Chip Cookies, Peanut Butter Cookies, Nordic Ware Cookie Stamp, Christmas Cookies, Chocolate Chip Cookies

Peanut Butter Oatmeal Chocolate Chip Cookies, Peanut Butter Cookies, Nordic Ware Cookie Stamp, Christmas Cookies, Chocolate Chip Cookies

Peanut Butter Oatmeal Chocolate Chip Cookies, Peanut Butter Cookies, Nordic Ware Cookie Stamp, Christmas Cookies, Chocolate Chip Cookies




You can, of course, press these with a fork for an old-fashioned looking peanut butter cookie, but I really like the cookie stamp I pressed these with.  It comes with a set of three stamps, the "all season" cookie stamps by Nordic Ware, and currently they're available on Amazon.  What's great about these stamps, besides the excellent quality, is how deep the grooves are, so the impression holds beautifully after baking.  I'd really love a set of the holiday stamps for Christmas shortbread cookies that are pretty enough on their own without icing.

These cookies are so fantastic, that I'd almost be tempted to make these every time I want to fill up the cookie jar, and just forego all other cookies.  But, as Phoebe said, "that wouldn't be fair to the other cookies."





Peanut Butter Oatmeal Chocolate Chip Cookies, Peanut Butter Cookies, Nordic Ware Cookie Stamp, Christmas Cookies, Chocolate Chip Cookies

Peanut Butter Oatmeal Chocolate Chip Cookies, Peanut Butter Cookies, Nordic Ware Cookie Stamp, Christmas Cookies, Chocolate Chip Cookies

Peanut Butter Oatmeal Chocolate Chip Cookies, Peanut Butter Cookies, Nordic Ware Cookie Stamp, Christmas Cookies, Chocolate Chip Cookies

Peanut Butter Oatmeal Chocolate Chip Cookies, Peanut Butter Cookies, Nordic Ware Cookie Stamp, Christmas Cookies, Chocolate Chip Cookies

Peanut Butter Oatmeal Chocolate Chip Cookies, Peanut Butter Cookies, Nordic Ware Cookie Stamp, Christmas Cookies, Chocolate Chip Cookies




Peanut Butter Oatmeal Chocolate Chip Cookies
printable

  • 3/4 cup creamy or crunchy peanut butter (see note)
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar, plus extra for rolling
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/4 cups all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse sea salt
  • 1 teaspoon cinnamon
  • 1/2 cup chocolate chips
Note: If using all-natural peanut butter, which is a little runnier than peanut butters containing hydrogenated oils, add an extra 2 tablespoons flour to the dough.

In the bowl of your stand mixer fitted with the paddle attachment, beat the peanut butter, butter and both sugars until light and fluffy for about five minutes.  Beat in the egg and vanilla.

In a separate bowl, combine the dry ingredients, then add them by spoonfuls to the mixing bowl, along with the chocolate chips, mixing just until moistened.  Dough will be thick, and should just hold together.

Preheat the oven to 350.  Roll the dough into 15 balls for large cookies, or 24 balls for smaller cookies, coat them in the extra granulated sugar, and place on a parchment lined baking sheet.  Flatten the cookies with the back of a fork or a cookie stamp, and sprinkle with a little more salt.  Bake large cookies for 10 minutes and small cookies for 7 1/2 - 8 minutes, until pale golden.  Cool for several minutes on the baking sheet, then carefully transfer to a wire rack to cool.

Yields about 15-24 cookies

Recipe from Curly Girl Kitchen

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