I made Chunky Peanut butter and Oatmeal Chocolate Chipsters chosen by Proceed With Caution for TWD. This quick, drop cookie is made of oatmeal, chocolate chips, and lots of peanut butter. I used smooth peanut butter (which I bought by mistake) instead of the chunky peanut butter that was recommended by Dorie. I did not feel like running back to the store and I had to bake these cookies last week as I had company coming and may not have time to bake. The smooth peanut butter did not prove to be a disaster - I had a little panic as I carefully measured the peanut butter. I also added 1/2 cup of roasted, unsalted and chopped peanuts to the cookie dough.
A note about the oats - I used quick cooking oats ( quick cooking oats are steamed, cut finely and then rolled) for this recipe. The recipe calls for the cookie dough to be chilled prior to baking. Quite a few TWD members had problems with rock hard cookies which were baked with dough that chilled for a lengthy period in the fridge. I chilled my dough for about half an hour prior to baking. The cookies spread a bit,was chewy and moist. Brad adores oatmeal cookies - it is a family favourite, there was always a stash of it in the freezer of his parents' basement...just in case of emergencies ;-) My company left this morning ( time flies when you are having fun)- he was happy to take some to snack on the flight back home to Toronto.
The recipe is here. And if that is enough, here are more cookie recipes!Carrot Cookies
Earl Grey & Currant Cookies
Chocolate Morsels
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