Friday, July 5, 2013

Peanut Butter Oatmeal Chipsters

I know it may seem a bit ridiculous to be baking in July when it's the height of summer here in the States but I couldn't help it. I needed something homemade. PLus it's been crazy rainy here so it at least looked cool outside (such a cruel joke when you open the door and it's 90 degrees with 94% humidty, ugh).
These are adapted from Simply Sensational Cookies by Nancy Baggett, which is an excellent cookbook. Many recipes I wanted to make right away. Plus a sectional on savory cookies which was an interesting twist and they all sounded appealing too Happy hour beer with cookies? Yes please!
Also the first cookbook I've bought for the nook. In the interest of bookshelf space I thought I'd give it a try. It worked, I mean I have all the recipes but honestly I don't think my love of actual books will ever wane. Except for travel, not lugging a back-breaking bag of books with me I'm happily able to give up.
Oh and these cookies are HUGE, very coffee house chic. And very, very yummy. Have a great weekend everyone!

Peanut Butter Oatmeal Chipsters
1 C butter, melted
1 1/3 C peanut butter
1 1/3 C brown sugar, packed
3/4 tsp baking soda
1/2 tsp kosher salt
2 large eggs, at room temp.
2 C quick oats
1 pkg milk chocolate chips - I used Ghiradelli for this recipe and they are BIG chips

Preheat oven to 350 degrees.

Melt butter in a large bowl then stir in peanut butter, brown sugar, baking soda and salt. Mix until smooth. If your mixture is still warm let cool a bit before adding eggs - no one likes scrambled egg cookies ;-)

Add eggs and then oats, let stand for a few minutes so oats can soften. Then stir in flour and chocolate chips. If your dough seems really soft refrigerate it for a little while. I did this because our kitchen is so warm this time of year and I didn't want them to spread too much.

Use lined baking sheets - I used silpats and a 2" scoop. This scoop seemed too big to me but since they really didn't spread it worked out fine. Flatten the cookies slightly with the bottom of a glass or a fork.
Bake 11 - 15, the tops should be just set and the bottoms golden brown on the edges when you pull them out. Let sit on sheets for 5 minutes and the tops will set as they cool. Finish cooling on wire racks.

I got 32 rather large cookies from this batch. Harper loved helping me stir but then wouldn't eat them because they looked "funny" which I"m guessing came from the oats. Fine by me! I never complain when I get all the cookies to myself, I'm wise like that.


  1. oh yum. I agree - still do love to hold a book in my hand! Will try these next time I need cookies!

  2. These sound delicious! Pinning them now, so I can bake them once it cools down here. :)


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