Just Baking

I had my mind set on an all-in-one chocolate-chip peanut butter and oatmeal cookie, so I set out to find a recipe, if one even existed. Thankfully I was able to find some, and I added a little something more to them. These are a serious cookie, people! Be sure you have a big glass of milk on hand. I’m so glad that my husband’s friends come over — okay, well, they’re glad they come over, because I send them home with half of what I make *wink wink*.

Peanut Butter and Oatmeal Double Chocolate Cookie Sandwiches

3 cups old-fashioned oats
1 cup flour
1/4 cup cocoa powder
1 tsp baking soda
2 tsps ground cinnamon
¼ tsp freshly grated nutmeg
¼ tsp salt
2 sticks unsalted butter, at room temperature
1 cup peanut butter (chunky or smooth)
1 cup granulated sugar
1 cup light brown sugar, packed
2 large eggs
1 tsp vanilla extract
9 oz bittersweet chocolate, chopped into chunks
1/4 cup finely chopped pecans

Position racks in oven to divide the oven into thirds. Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats.

In a medium bowl, whisk together oats, flour, cocoa, baking soda, spices, and salt. Set aside. In a large bowl, beat butter, peanut butter, sugar, and brown sugar on medium speed until smooth and creamy. Add the eggs one at a time, beating for 1 minute after each addition, then beat in the vanilla.

Reduce mixer speed to low and gradually add dry ingredients, mixing just until blended. Stir in chocolate and pecans. If you have time, chill dough for about 2 hours, or for up to 1 day (chilling the dough will give you more evenly shaped cookies). If the dough is not chilled, drop rounded tablespoonfuls 2 inches apart onto the baking sheets. If the dough is chilled, scoop up rounded tablespoonfuls, roll the balls between your palms, and place them 2 inches apart on the sheets.

Press the chilled balls gently with the heel of your hand until they are about ½-inch thick. Bake for 13-15 minutes, rotating the sheets from top to bottom and front to back after 7 minutes. The cookies should be golden and just firm around the edges. Lift the cookies onto cooling racks with a wide metal spatula — they’ll firm as they cool. Repeat with remaining dough, cooling the baking sheets between batches.

Yield: About 5 dozen

Peanut Butter Spread for cookies

1 cup chunky peanut butter (do not use natural or old-fashioned)
1/4 cup unsalted butter, divided, room temperature
1 TBL cream cheese
3/4 cup powdered sugar
1 TBL cocoa powder
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon whole milk
1 teaspoon vanilla extract

Using electric mixer, beat peanut butter, butter, and cream cheese in medium bowl to blend. Beat in powdered sugar, cocoa, salt, and nutmeg, then milk and vanilla. Spread frosting between cooled cookies.

~ My tips: The cocoa powder, pecans, and cream cheese were my additions to these recipes. I also just used creamy peanut butter. I used just a pinch of the spices, since I am not a huge spice fan. I chilled my dough in the freezer for about 40 minutes and in between baking. Since I prefer a soft cookie, I baked them for only 10 minutes, which seemed perfect anyways. You could just start to smell all the flavors and the edges were just turning golden. I loved these from the fridge the next day, as an individual cookie. Definitely a keeper!

Recipes from Baking: From My Home to Yours by Dorie Greenspan and Dorie Greenspan for Bon Appétit. Photography by me.