For years, Cowboy Cookies (choc chip cookies with oatmeal) were my go-to cookies. That changed in December. These cookies replaced the cookie of my childhood (sorry, Dad). The recipe is pretty similar, it just adds peanut butter, cinnamon, and a little nutmeg. I love these cookies and can't begin to count the number of times I've made this cookie since January. Finally, I decided to share. Just the recipe. Not the actual cookies. For the chocolate chips, I've been enjoying using Ghiradelli's bittersweet chocolate chips. These are more chocolatey and slightly larger than your normal semi-sweet chips. They are worth it. This recipe may possibly make 60 cookies if you don't make enormous cookies or eat too much raw cookie dough.
Peanut Butter and Oatmeal Chocolate Chipsters
from Baking: From My Home to Yours by Dorie Greenspan
3 c oats (not quick)
1 c flour
1 t baking soda
2 t ground cinnamon
1/4 t freshly grated nutmeg
1/4 t salt
1/2 c butter, at room temperature
1 c peanut butter (don't use natural)
1 c sugar
1 c brown sugar
2 large eggs
1 t vanilla
1 1/2 c chocolate chips (about 9 oz)
Stir together the oats, flour, baking soda, spices, and salt. Set aside. In a mixing bowl, beat together the butter, peanut butter, and both sugars using an electric mixer on medium speed, until smooth and creamy. Add the eggs one at a time, beating for 1 minutes after each addition. Beat in vanilla. Add the dry ingredients and blend on low speed until just mixed (don't overmix). Mix in the chocolate chips. If you have time, chill for at least two hours (cookies will hold their shape better).
Drop rounded T of dough 2 on baking sheets, allowing room for cookies to spread. If the dough is chilled, slightly flatten dough with the heel of your hand (cookies should be 1/2" thick). Bake in preheated 350 degrees oven for 13 - 15 minutes. The cookies should be golden and just firm around the edges (or baked to personal preference. Curtis likes his cookies crunchy, I'll take mine soft and gooey, please).
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