Mr. Kitchen and I may be hazy about the first meal I ever made for him, but we’re definitely in agreement on the first thing I baked for him: Peanut Butter Oatmeal Chocolate Chunk Cookies. I made these shortly after Mr. Kitchen and I first started dating. These beautiful drop cookies are also known in our household as The Everything Good Cookie because they are a mixture of everything heavenly on Earth — peanut butter, steel cut oats, chunks of semi-sweet chocolate and sometimes, when I’m feeling frisky — walnuts or pecans. Mr. Kitchen swore he heard the Seraphim after eating just one bite. I knew I had him then. I don’t bake them all that often — their yummy potency can be overwhelming (for the waistline) but when Mr. Kitchen has done something super awesome, I break out the recipe. (Oh who am I kidding — I bake these when I’m PMSing too.) I can’t remember where I saw the basis for this recipe, which I’m sure was a peanut butter cookie, but I just kept adding things until the dough literally couldn’t take anymore ingredients without totally falling apart.
I also think these are the perfect fall cookie and, maybe it’s a result of the super hot summer we’ve had in New York this year, but I’ve been craving the fall like nobody else. I’ve taken to cooking those stick-to-your ribs type casseroles too in the irrational hopes that it will bring a change in the season. (More on those next time.) This is what happens to me in August in New York. I go a little batty. August also makes me want to buy school supplies, even though I’ve been out of school for nearly a decade. Go figure.
Now, like I said — this recipe — the force is strong with this one. Use sparingly, unless you want yourself a stalker.
Peanut Butter Oatmeal Chocolate Chunk Cookies
Peanut Butter Oatmeal Chocolate Chunk Cookies
Makes 12 fairly large cookies
3/4 cup old fashioned rolled oats (steel cut oats)
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 stick salted butter (softened)
1/2 cup sugar
1/2 cup light brown sugar
1/2 tbsp vanilla
1/2 cup creamy peanut butter
1 large egg
Approx 3/4 cup semi-sweet chocolate chunks (the amount really depends on how much you like chocolate)
* Optional — 3/8 cup nuts (walnuts work well)
In a food processor (or a blender), pulse 1/2 cup oats. In a large bowl, mix together whole oats, ground oats, flour, baking powder and baking soda. In another bowl, beat together butter and sugar until creamy, then add vanilla and peanut butter. Mix well. Add egg and beat well. Add in flour mixture and beat well. Add in chocolate chunks and nuts (if adding) and gently mix together. Chill cookie dough at least 2 hours.
Preheat oven to 325º Drop large spoonfuls (think the size of a medium meatball) of cookie mix onto foiled cookie sheet (ungreased is fine) and gently press down on cookies to flatten slightly. Cookies should be placed 1.5-2″ apart if possible. Bake for 15 minutes or until golden brown. **I’ve found that these cookies are best when just the bottom is golden brown.
These are amazing fresh out of the oven with a scoopful of vanilla ice cream on top.
The peanut butter mixture gooeyness
The dough -- try to resist eating this raw!
Drop the dough, flatten slightly
Big Girl Kitchen 