Today’s Oatmeal, Chocolate Chip, Peanut Butter Cookies are adapted from the delightful Shannon of Searching For Dessert and as soon as I saw her recipe, I knew I wanted to give it a try. With my addition of chocolate chips – after all it IS Chocolate Monday – it became the perfect combination of three different cookies – oatmeal, peanut butter, and chocolate chip. The oatmeal gives you lots of fiber, so I tell myself that I am eating these due to doctor’s orders, LOL!
There is nothing easier to make than a drop cookie and these cookies are no exception. You beat everything together, use an ice cream scoop to portion the dough, and bake the cookies until golden brown and crispy. It is a little like an assembly line once you get going, refilling a baking sheet while the other one is in the oven. And the aromas that waft through your home will have everyone salivating.
Then of course you have to taste one to make sure that they are acceptable, wink, wink. And oh gee, maybe one more to be certain that they are OK halfway through the batch, and of course when you get down to the bottom of the bowl you want to be careful that there aren’t any clumps of unincorporated ingredients, so you need another one – all in the name of quality! Yep, you just learned the secret to my quality control measures, LOL!
So throw these together, bake some of them off for your family and freeze the rest. That way you won’t sit down and polish off the entire batch in one seating. Yes, that‘s right, they are down right addicting. A little like Reese’s peanut butter cups in a cookie form – what’ not to love about that!
If you want to freeze them, I like to scoop out the dough onto parchment-lined baking sheets, setting them close together but not touching, and then leave them in the freezer until frozen solid. Transfer the frozen dough balls to resealable plastic bags or containers, and store them in the freezer. Then when you want some fresh-from-the-oven cookies, just pop a few onto a baking sheet and toss them in the oven. Oh my, is there anything better?
Jane’s Tips and Hints:
If you don’t already have one (or several) spring-loaded ice cream scoops that you use to portion doughs for cookies and other baked items, make the investment. They are not that expensive if you buy them one at a time and you will find them to be incredibly versatile tools for a wide variety of tasks.
There is nothing that revolutionized how I make cookies more than my first scoop – my cookies are perfectly shaped, equally sized, and incredibly fast to pan. They helped me win blue ribbons at the county and state fairs. I love my scoops and have four different sizes for any task at hand. From forming cookies, to filling muffin tins, or making uniform pancakes, these scoops are a time-saver that you will love!
Be sure to use a gluten-free flour blend, peanut butter, baking soda, and oatmeal. Be very careful of the oats you use. Due to the way crops are grown in this country, most oats are contaminated with wheat either by the winds that blow across the fields and cross germinate or during processing in the plants that process both wheat and oats. You want to look for a brand that is labeled gluten-free (such as Bob’s Red Mill GF oats) so you don’t accidentally make someone sick.
- 3/4 cup all-purpose flour or gluten-free all-purpose flour blend
- 1/2 tsp baking soda (gluten-free if needed)
- 1/4 tsp baking powder (gluten-free if needed)
- 1/4 tsp kosher or sea salt
- 1/2 cup (1 stick) butter, at room temperature
- 1/2 cup creamy or chunky peanut butter (gluten-free if needed)
- 1/2 cup firmly packed dark brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla
- 1 cup rolled oats (gluten-free if needed)
- 1 cup semisweet chocolate chips (gluten-free if needed)
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or Silpats.
- In a mixing bowl, combine the flour, baking soda, baking powder, and salt. Use a whisk to thoroughly blend and break up any clumps. This takes the place of sifting them together. Set aside.
- In the bowl of your standing mixer, combine the butter, peanut butter, and both sugars. Beat on medium speed until smooth, about 1 to 2 minutes. Add the egg and vanilla, and mix until fully incorporated. With the mixer running on low, gradually add the dry ingredients, beating until creamy. Add the oats and chocolate chips, beating just until they are evenly distributed.
- Use a small spring-loaded ice cream scoop to portion the dough into tablespoon-size balls. Place them on the prepared baking sheets, about 12 to a sheet (4 rows of 3 cookies each). If the dough is particularly sticky, pop the bowl in the refrigerator about 15 minutes to firm up. The dough will be much easier to work with.
- Flatten each ball slightly with the bottom of a wet glass to help them bake more evenly. (You can skip the flattening part; I like the look of the regular cookies better, but if you are going to be stacking them, the flattened ones are the way to go.)
- Bake for 10 to 12 minutes, or until the cookies are golden brown and just firm to the touch. Remove from the oven and let sit on the baking sheet for a few minutes before transferring to a wire rack to cool. Continue baking, filling the next baking sheet while another batch is baking, until all the cookies have been baked.
- Store cooled cookies in an airtight tin or container at room temperature. I doubt they will last long enough for you to have to worry about storing them for much longer than a day or two!
- Yield: about 4 dozen 2-inch cookies
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