Oatmeal, Peanut Butter, Chocolate Chip Cookies

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When I announced at work that I was fleeing the corporate world to frolic in the great stainless steel kitchens of New York, I suddenly felt like a veil had been lifted. I had of course brought in baked goods to work before, but they were cloaked with the disguise of a hobby, something I just did on the side for fun as opposed to the thing that puts me to bed every night. Because really, if I could, I would bake every single day. Which is exactly the sentiment that leaves me mainlining chocolate chips right out of the bag at 11:00 at night. 

Anyway, when I announced my resignation, I also submitted an invitation for requests; in the last few weeks I was at work, I wanted to bake a few things that people really wanted. One of my co-workers started the trend a few months back by requesting White Chocolate Macadamia Nut cookies, which I happily supplied. And now that I didn't have to be so shy about my love for all things sugary and sweet, I happily entertained another handful of requests. This was my first. It's for my cubicle neighbor, the one who's not a big fan of sweets...

I know. I'm not quite sure what's wrong with her either. She's the type of person who would rather cash in her calories on something salty, namely, potato chips. Me? I'd rather stuff an entire cupcake into my mouth than a handful of potato chips, but often my cravings do fluctuate between salty and sweet (but always end on the sweet side), hence the ultimate pairing created by my sister: plain potato chips dipped in yogurt, preferably berry-flavored. Sounds gross to just about everyone else, but it's so so good. I'm already planning to turn this into a plated dessert I could serve at a restaurant. I'm committed to showing other people just how good this is. YOU WILL TRY IT AND YOU WILL LIKE IT.

Given my neighbor's lack of a sweet tooth, I was surprised when she submitted the first request. She wanted a cookie, made with just oatmeal or oatmeal and chocolate chips, just not raisins. As my mind began to flip through my recipes, I remembered one that looked great, the ultimate trifecta of awesome. And just at that moment, she said the magic words: peanut butter. Oatmeal, Peanut Butter, Chocolate Chip cookies. It was meant to be.

For some reason, my camera is turning everything yellow. I am not amused. It probably doesn't help that my kitchen is a black hole completely devoid of natural light and that I do most of my baking and photographing in the evening. Still, I think I'll blame the camera.

But when I first saw this recipe, I was hesitant. It originally showed up on the back of a flour bag (The only recipe I've used from a name brand product is the Toll House Chocolate Chip cookie recipe, which has been my go to forever, and I truly believe it's one of the best), and I was worried it would be too unfocused; not enough oatmeal to feel like an oatmeal cookie, not enough peanut butter to be a peanut butter cookie, but everything melding together to just be another chocolate chip cookie. Fine in and of itself, but not what I was looking for. I wanted something that when you bit into it, you felt like you were eating a chocolate chip cookie sandwiched between an oatmeal cookie on one side and a peanut butter cookie on the other. And wow, I think I gained 3 pounds just thinking about that one.

With some slight alterations to the recipe, with this one cookie, that was exactly what I got (the flavor part, not the 3 pounds. Not yet anyway). The flavors and textures unfold in your mouth one by one and all at once. The sweet chocolate, the soft chewy texture from the oats, with just a hint of the familiar flavor of peanut butter. No one element overwhelmed the other, and they all complimented each other well, so all your cookie cravings are satisfied.

These looked way cuter in person. Some cookies just aren't that photogenic. 

At least that's what we told them.

You want to be really careful not to overbake these. You want them to be soft and chewy to retain the spirit of an oatmeal cookie. If they get too crunchy, you'll lose the texture and flavor of the oats and be left with a downtrodden chocolate chip cookie that tastes like it spent a scandalous evening with the slutty peanut butter and is now hanging its head doing the walk of shame in last night's party dress.

Oatmeal, Peanut Butter, Chocolate Chip Cookies

Yield: 24 large cookies

Ingredients:

2 cups all purpose flour

2 teaspoons baking soda

1/2 teaspoon kosher salt

2 sticks (1 cup) unsalted butter at room temperature

1 cup creamy peanut butter

1 cup granulated sugar

2/3 cup light brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups rolled oats

2 cups semisweet chocolate chips

Directions:

1. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

2. Whisk together the flour, baking soda, and salt. Set aside.

3. On medium speed, cream together the butter, peanut butter, both sugars, and vanilla, about 3 minutes. Add the eggs one at a time and beat to combine. 

On low speed, gradually add the flour mixture until just barely combined. Stir in the oats and chocolate chips.

4. Shape the dough into 2 oz balls (about 1/4 cup) and drop them onto the prepared baking sheets, about 2 inches apart. 

Bake for 19 minutes, or until the cookies are lightly golden and the edges have started to set. Let cool completely on the baking sheets and then store in an airtight container.

To put it in perspective, that plate is actually white. Not whatever color that is. Old faded newspaper?

Next Indulgence: Soft Pretzels