Monday, October 15, 2012

The Daily Cookie & Peanut Butter Oatmeal Chocolate Chip Cookies

My friend Anna Ginsberg from Cookie Madness has just published an amazing cookbook called The Daily Cookie. Her book has a cookie for every single day of the year. Besides the great recipes and pictures to go with every recipe, she includes a fun story about the day or the cookie recipe. Another great feature is the index. Not only does it list by the names of recipes, but also by type and size of the batch. The book is set to go on sale in November and is a must for your cookbook collection. I'll have some more great recipes to share with you this fall.

Today I made peanut butter oatmeal chocolate chip cookies. The recipe called for chunky peanut butter, but I used the creamy I had in my pantry and didn't miss the crunch. I also used all-purpose flour only. This is a great recipe that I will be making again.

1 cup all-purpose flour
1 cup white whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 cup unsalted butter, cold
2/3 cup granulated sugar
1 cup firmly packed light brown sugar
1 cup extra-crunchy peanut butter
2 teaspoons vanilla extract
2 large eggs
1 cup old-fashioned or quick-cooking oats
7 ounces semi-sweet chocolate, cut into chunks

Preheat oven to 325 degrees and place a rack in the center. Have ready two ungreased baking sheets.
Mix both flours, the baking soda, and the salt together in a medium-sized bowl; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter on medium speed until creamy. Gradually add both sugars and beat for about 3 minutes, or until light. Beat in the peanut butter and vanilla. Reduce the mixer speed to medium-low and beat in the eggs, beating just until mixed. By hand or using the lowest speed of the mixer, beat in the flour mixture. When the flour is incorporated, stir in the oats and chocolate.
Drop generously rounded tablespoons of dough about 2 inches apart onto the baking sheets. Bake one sheet at a time for 13 to 15 minutes, or until the edges start to brown and the cookies appear set. Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
Yields 48

No comments:

Post a Comment