Chunky Peanut Butter and Oatmeal Chocolate Chipsters

It’s back to cookies for this week’s Tuesdays with Dorie. Stefany of Proceed with Caution was up and her pick was Chunky Peanut Butter and Oatmeal Chocolate Chipsters. I couldn’t have been happier, the recipe was fast and easy and I love making cookies.

As written, the recipe produces about 60 cookies so I had to cut that bad boy into thirds. I got one full sheet worth which was more than plenty for just two of us. For specifics, I used smooth Jif peanut butter and chopped Nestlé Chocolatier 53% dark chocolate instead of bittersweet (because I bought the wrong thing by accident). The batter smelled really peanut buttery, but when I tasted it, the cinnamon and nutmeg spices really came through which was a pleasant surprise. I decided to chill the dough before baking after reading halfway down the recipe that chilling will give more evenly shaped cookies. I left the batter in the fridge for about 1 hour and 45 minutes.  As with every cookie I bake, I stayed at the very minimum baking time and not a minute more.  

 

These were damn good. Not something I would’ve thought I would like so much going into it. I think it was the spices that really make these stand out. It’s a cookie that I wanted to keep taste testing… and retesting… and testing one more time to make absolute sure I liked them.   I tried them with vanilla ice cream as Dorie suggested, but I think I liked them better on their own. Crazy, I know.

These cookies made us

One of our TWD favorites so far.

Stop by Proceed with Caution to see the recipe and what Stefany had to say about her Chunky Peanut Butter and Oatmeal Chocolate Chipsters . Then stop by the Tuesdays with Dorie site to see what 252 other bakers thought. Next Tuesday, it’s more cookies! Check back to see how I fared on Chocolate Whopper Malted Drops chosen by Rachel of Confessions of a Tangerine Tart.

Chunky Peanut Butter and Oatmeal Chocolate Chipsters – page 73 of Dorie Greenspan’s Baking: From my home to yours.