Skip to main content

Peanut Butter Chocolate Chip Oatmeal Cookies

That's a mouthful.  And they are. These are my boyfriend's favorite cookies and my contribution to Selection Sunday in the office.  <sarcasm>Yay, March Madness.</sarcasm>

Stacey's Peanut Butter Chocolate Chip Oatmeal Cookie Ingredients:
2 sticks of butter, salted, organic, softened
1c dark brown sugar, organic (can also use light brown)
1c white sugar, organic
3/4c unsalted, unsweetened smooth peanut butter, organic
1 tbs vanilla bean paste
2 eggs, organic

1 1/4c unbleached white flour, organic
1c whole wheat flour, organic
1/4c cornstarch
1c old fashioned oats (not quick-cook), organic
1 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 1/2c peanuts (roasted, unsalted)
1c Guittard milk chocolate chips
1c Guittard semisweet chocolate chips

First, I preheated the oven to 350F. Then, I put the butter and sugars in the mixer and blended them together.  I added the eggs and blended at medium speed until fluffy.  Then I added the vanilla bean paste and the peanut butter.
I mixed that at medium speed until combined.  I put the peanuts into my food processor until they were crumbly, with some big pieces still in tact.  If they're too big, they don't mix in as well.  Then I threw in all the dry ingredients (including the chopped peanuts) minus the chocolate chips.  I pulsed the mixer until somewhat combined (I could still see some flour) and then threw the chocolate chips in on top. From there, I mixed by hand.  It's a pretty hearty dough, so I don't like to put that kind of pressure on my mixer.  Poor thing gets stressed out.  Or at least sounds like it. ;)

Halfway through mixing:
And mixing complete:
Then, using a tablespoon, I put 1.5" balls of dough about 1-2" apart on my favorite Wilton cookie sheets and then flattened them a bit with a fork.  I did a sheet without doing this, and they seemed a bit too tall and less cookie-like.
I put them in the oven for about 9-10 minutes, rotating once at the halfway point.  Using my trusty temp gun, once the cookies were at about 200-210F on the surface, I knew they were done.  I let them cool on the cookie sheets for 10 minutes before using a spatula to remove them.
Mmm... cookie closeup...


Popular posts from this blog

Throwing some shade

Ombre Flowers So I wanted to try that new ombre cake frosting trend.  I used whip cream here on an eggless chocolate cake I made for a potluck at work (for those egg-free individuals on my team).  Everyone was sufficiently impressed.  I was a little disappointed at the messiness of the blue/purple end, and I kinda ran out of cream, but it tasted good. Anyway... Eggless Chocolate Cake 2 c sugar 1 3/4 c flour 3/4 c unsweetened cocoa powder 1.5 tsp baking powder 1.5 tsp baking soda 1/2 c sunflower oil, organic 1 c whole milk, organic 1 c boiling water 1 tsp salt 3 tbs flax seeds Roses 2 c heavy cream 1/4c sour cream 1 tsp vanilla ½ c powdered sugar food coloring (if desired) Pre-heat oven to 350F. Soak flax seeds in milk for an hour or overnight (or use flax meal). Blend (I used a stick blender).  Mix dry ingredients. Mix in wet ingredients, with boiling water being last. Pour into cake pan (9x13).  Bake for 30 min, rotating once.    Let cake

Cottage Cheese Pancakes

My son (currently 2 years old) loves pancakes.  Protein, not so much.  I tried to get a bit more protein in his carbs. Ingredients  (organic, if possible) 3/4 cup whole wheat flour 1 teaspoon baking powder 2 tablespoons sugar 1/4 teaspoon salt 3 eggs 1 cup cottage cheese 1 teaspoon vanilla extract 2 tbs milk butter, oil or oil spray Mix dry ingredients. Mix wet ingredients and then fold into dry ingredients mixing as little as possible (keeps the pancakes tender). Heat a pan and grease with butter. My son likes small pancakes (so I use about 1-2 teaspoons at a time), but you can make full size pancakes if you wish. It usually takes a minute or two before you can turn them over, or you can look for small bubbles at the edges of the pancakes before flipping. Remove when golden brown. If you want to substitute white flour, you'll have to add more flour (maybe 3-4 extra tablespoons) unless you like thin pancakes. Also, I usually make a big batch o

Chocolate Chunk Cranberry Cookies

I'd been wanting to try out a recipe with chocolate chunks instead of regular chips and thought I'd give this one a shot. Result: rave reviews from the BBQ I went to at my friend's house. Ingredients (weight not volume) 10.1 oz flour 0.5 oz cornstarch 1/2 tsp baking soda 1/2 tsp salt 12 tbs (1.5 sticks) butter 7 oz light brown sugar 3 oz granulated sugar 1 egg 2 tsp vanilla bean paste (you can use regular vanilla extract if you want) 9 oz dark and white chocolate chunks (I chopped up a 70% bar and used white chocolate disks 6oz:3oz dark:white - you can use whatever mixture you like, or use chocolate chips) 1/3 c dried cranberries Preheat oven to 350F. Soften butter in the microwave. Beat sugar, egg, vanilla, and butter until fluffy.  Add dry ingredients and mix. Drop about 2 tbs of dough at a time on the cookie sheets,  about 2" apart (I used a 1 oz scooper). Bake for 10-12 min, rotating the pan once after 6 minutes until edges are starting to bro