My good friend Barbara alerted me to this delicious oatmeal dessert recipe found over at Epicurious.com (it goes by the name of Jose’s Oatmeal Peanut Butter Chocolate Chip Cookies) and I’m so glad she did! The are absolutely delicious and the recipe makes a big batch.
Notes & Tweaks
- Use your food processor for grinding the oatmeal and grating the chocolate – it takes just a minute or two.
- The original recipe called for grated semisweet chocolate but I used dark chocolate. You could also use milk chocolate if you would prefer.
- I use a cookie scoop so that my cookies look and bake uniformly.
Oatmeal Peanut Butter Chocolate Chip Cookies, makes about 60 cookies
- 1 1/2 cups old-fashioned rolled oats
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 1 tablespoon vanilla extract
- 3/4 cup peanut butter
- 2 large eggs
- a 12-ounce bag semisweet chocolate chips
- 8 ounces dark chocolate, grated
In a food processor pulse 1 cup oats until ground fine. In a large bowl stir together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda, and salt.
In another large bowl with an electric mixer beat together butter and sugars until light and fluffy and beat in vanilla and peanut butter. Add eggs, 1 at a time, beating well after each addition, and gradually beat in flour mixture. Add chocolate chips and grated chocolate, beating just until combined. Chill cookie dough, covered, at least 2 hours and up to 1 week.
Preheat oven to 325°F.
Form rounded tablespoons of dough into balls and arrange about 2 inches apart on ungreased baking sheets. Flatten balls slightly.
Bake cookies in batches in middle of oven 15 minutes, or until just pale golden. Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely.