Do you like crunchy and thick cookies? Whenever I think of a chunky cookie, I remember the Pepperidge Farm Nantucket Chocolate Chip Cookies that my grandmother used to buy (I would surreptitiously take one or 2 from the package every time we visited her house). If you do like that, this recipe is definitely for you. And if not, well, it still may be worth a try. Let me explain.
I am actually a member of the chewy cookie fan club. In an ideal world, every cookie that I eat would be a warm, just-baked soft and chewy chocolate chip cookie. BUT, these cookies may be the exception to my chewy cookie rule.
This recipe is from Macrina Bakery’s newest cookbook, More from Macrina: New Favorites from Seattle’s Popular Neighborhood Bakery. I adapted the recipe slightly by using melted butter, and by ever-so-slightly reducing the sugar and butter content. I’ve seen a number of recipes that recommend using melted butter and resting cookie dough overnight before baking, so that’s what I tried here.
The result? Initially, I was slightly disappointed. I had not expected a crispy cookie (see above. I ♥ chewy cookies). But, as I kept nibbling away at my cookie, my disappointment quickly faded. The peanut butter, oat, and chocolate combination kept enticing me back for bite after bite. It was slightly salty, but also sweet, and sufficiently chocolatey (I increased the amount of chocolate chips in the recipe…what can I say, I love chocolate). I even grew to like the crispy texture, it was somehow more satisfying than its chewy counterpart, allowing me to indulge in one or two cookies without feeling the need to gobble up the entire tin of cookies in one or two sittings (you know what that means….more cookies for later in the week!).
Question of the Day? Do you prefer chewy or crispy cookies? What is your favorite type of cookie, homemade or store bought?
Oatmeal Chocolate Chip Peanut Butter Cookies
Makes about 30, 2-inch wide cookies
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- A dash of cinnamon
- ½ teaspoon kosher salt
- 1 ½ cups rolled oats (not the quick-cooking type, although those would probably work if that is all that you have on-hand)
- 1 cup semi-sweet chocolate chip cookies (I used Trader Joe’s brand, they are my favorite).
- 2/3 cup natural chunky peanut butter (I used Whole Foods 365 brand peanut butter)
- 1 ½ sticks unsalted butter, melted (the original recipe called for 1 ¾ sticks)
- 1 cup dark brown sugar (the original recipe called for light brown sugar)
- ¾ cup granulated sugar (the original recipe called for 1 cup)
- 1 large egg (brought to room temperature)
- 1 ½ teaspoons pure vanilla extract
- Combine the flour, baking soda, cinnamon, and salt in a medium-sized mixing bowl and using a fork, quickly mix the dry ingredients (I do this instead of sifting the flour and other dry ingredients because I am often too lazy, and it’s always worked with cookies).
- Add the oats and chocolate chips to the flour and mix with fork until combined.
- In a stand mixer using the paddle attachment, or using a hand mixer, beat the sugars and melted butter on medium speed until the sugar is dissolved, about 3 minutes.
- Add the peanut butter and beat for an additional minute or two, or until the peanut butter is fully incorporated.
- Add the egg and vanilla and beat on medium speed until well mixed, about 1 minute.
- Add the flour mixture and beat on very low speed, until just combined (using high speed or overmixing will activate the gluten in the flour and make your cookies tough).
- Transfer to a bowl and refrigerate for at least 2 hours or overnight (I refrigerated my dough overnight). You can also freeze the cookie dough at this point.
- Take the dough out of the refrigerator 30-40 minutes before you are ready to bake your cookies.
- Preheat oven to 325 degrees Fahrenheit.
- Form the cookies using your hands into 1-inch wide balls. Flatten the cookie dough on the baking sheet with your palm and place cookies about 2 inches apart.
- Bake for 16-18 minutes, or until cookies are just barely beginning to turn golden. Remove from oven and transfer cookies to a wire rack to cool.
- Store cookies are room temperature in an air-tight container for one week (you can also freeze the baked cookies in a zip-lock bag if you are worried about them going stale).