I posted a recipe a while back for something called “winning hearts and minds cake.” A great name, and totally apt for what it is – a simple, classic cake that everybody completely adores. These cookies are a little less universal: some (very strange) people don’t like peanut butter, and I think oatmeal-raisin cookies have quite understandably turned people against oatmeal cookies as a species. But those caveats aside, this is a pretty winning cookie. I’ve made a lot of friends (okay, friendly new acquaintances) with this one. And on at least two occasions, used it to convince the neighbors not to call noise control during some very loud live gigs in student housing.
I’ve also been working through the last of my baking supplies here, so this was a perfect project. Got rid of heaps of my favorite Fix & Fogg peanut butter, heaps of oatmeal, and of course all the usual sugars and flour and whatnot. And now, a mere twelve or thirteen hours before I leave for the airport, I’m passing the recipe along to you guys.
Peanut Butter, Oatmeal, & Chocolate Chunk Cookies
(Adapted from Jose Bowen/Epicurious.)
1 1/2 cups wholegrain oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (226 grams) unsalted butter at room temperature
1 cup sugar
1 cup brown sugar
1 tablespoon vanilla extract
3/4 cup chunky peanut butter
2 large eggs
500 grams (17 1/2 ounces) bittersweet chocolate, coarsely chopped
1. Mix together the oats, flour, baking powder, baking soda, and salt. Set aside.
2. In a large mixing bowl, beat the butter and sugars together until light and fluffy. Add the peanut butter and vanilla together and beat until thoroughly combined.
3. Add the eggs, one at a time, beating after each. Gradually mix in the dry ingredients, beating until just combined.
4. Fold in the chocolate, distributing as evenly as possible.
5. Chill the dough, covered, for at least two hours.
6. When ready to bake, preheat the oven to 325 Fahrenheit (160 Celsius). Line cookie sheets with baking parchment. Form the cookies into rounded tablespoons and distribute over the parchment, leaving about 2 inches between each and flattening each ball of dough slightly.
7. Bake until golden, about 15 minutes (this varies greatly based on your oven; I suggest checking from about 8 minutes on). Cool on cookie sheets for about 5 minutes, then transfer to racks to cool completely.