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REC: Peanut Butter Oatmeal Chocolate Chunk Cookies

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Joined: Dec 12, 2005

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Posted to Thread #16330 at 2:03 am on Sep 30, 2009

Peanut Butter Oatmeal Chocolate Chunk Cookies from Baker's Chocolate
Recipe yield 30 cookies


Double the recipe. Really. I love that all the classic cookies are mixed up together here - chocolate chip, peanut butter and oatmeal.

If the cookies are round and puffy when they come out of the oven, rap the cookie sheet on the counter, so the cookies flatten out. The cookies will stay chewy longer. I baked my cookies last week Sunday and by Friday, it was still nice and chewy.

Refrigerate the dough for at least a day it really makes a difference in the chewiness of the cookie. (I baked half of the dough fresh on Saturday, and the remainder of the dough on Sunday. The second batch was definitely better than the first!


1 cup flour
1 cup old-fashioned or quick-cooking oats
1/2 teaspoon baking soda
1/2 teaspoon CALUMET Baking Powder
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup peanut butter
1 egg
1 1/2 teaspoons vanilla
6 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped (I used Ghirardelli 60% Chocolate Chips, my favorite)

Preheat oven to 375 degrees F. Mix flour, oats, baking soda, baking powder and salt; set aside.

Beat butter, sugars and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing until well blended after each addition. Stir in chocolate.

(Refrigerate the dough overnight to improve the texture of the cookie.)

Drop by heaping tablespoonfuls, 2 inches apart, onto ungreased baking sheets.

Bake 10 to 12 min. or until lightly browned. (Remove the cookie sheet from the counter and rap it lightly on the counter, so the cookies flatten out.)

Cool 1 min.; remove from baking sheets to wire racks. Cool completely.


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