[Recipe] Oatmeal Chocolate Chipsters
3 Cups Old-Fashioned Oats
1 Cup All-Purpose Flour
1 Tsp Baking Soda
2 Tsp Ground Cinnamon
1/4 Tsp Freshly Grated Nutmeg
1/4 Tsp Salt
1 Cup Butter, at room temperature
1 Cup Peanut Butter (chunky is fine but don’t use natural
1 Cup Sugar
1 Cup Brown Sugar, packed
1 Tsp Vanilla Extract
9 oz. Bittersweet Chocolate, chopped (or 1 1/2 Cups chocolate chips or chunks)
Position your oven racks to divide the oven into thirds and preheat the oven to 350F. Line 2 baking sheets with parchment paper or a silicon baking mat.
Whisk together the oats, flour, baking soda, spices, and salt.
Working with a stand mixer fitted with a paddle attachment, or with a hand mixer and a large bowl, beat the 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 the mixer speed to low and slowly add the dry ingredients, beating only until blended. Mix in the chips. If you have the time, cover and chill the dough for about 2 hours, or for up to 1 day. Chilling the dough will make 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 tablespoons, 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 1/2 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 metal spatula – they’ll firm as they cool.
Repeat with the remaining dough, cooling the cookie sheets between batches.