Oatmeal Peanut Butter Chocolate Chip Cookies
August 16, 2012 2 Comments
One word: YUM. Yep, Mr. Bunches and I decided to make cookies the other night. Why? Well, it’s part of our no-TV week. That’s right folks–we’ve sworn off TV this week and instead of just taking care of Mini Bunches, we decided to try doing some other stuff. And making cookies was one such “other stuff” type thing. Did that make sense? Anyways, here’s the recipe. I decided to just alter my mom’s oatmeal chocolate chip cookie recipe by adding peanut butter. It was sort of an experiment, which I’ve never really done with baking, but it turned out well, so here you go:
Mrs. Bunches’ Oatmeal Peanut Butter Chocolate Chip Cookies
- 1 cup butter
- 1/2 cup peanut butter (I used creamy, but you could substitute chunky if you prefer)
- 1 3/4 cups packed brown sugar
- 3 large eggs
- 3/4 tsp vanilla
- 2 cups flour
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 3/4 tsp cinnamon
- 1/4 cup wheat germ
- 4 1/2 cups oats (uncooked)
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup chopped peanuts (optional)
1. Beat together butter, peanut butter, and sugar until light and fluffy.
2. Blend in eggs and vanilla.
3. Combine flour, soda, salt, cinnamon, and wheat germ. Add combination to wet ingredients and mix well.
4. Stir in oats, chocolate chips, and peanuts.
5. Drop by rounded teaspoonfuls onto greased cookie sheet.
6. Bake in preheated 350 degree oven for 10-12 minutes, until lightly golden.
Makes about 7-8 dozen cookies.
I always make these in my KitchenAid mixer, and use an ice cream scoop to make even-sized cookies.
Here they are all ready to be baked.
And then after baking . . .
They don’t spread out that much, but rather maintain their shape fairly well. I usually transfer them to a cookie rack to cool . . .
They generally don’t last that long on the cookie rack . . . I mean, just look how good that looks:
Mmmm . . .
They go perfectly with a nice glass of milk (and yes, I know that’s a stemless wine glass, but in my current state of nursing-every-two-hours, they’re milk glasses ).
My one last tip is this: this dough actually freezes really well. So instead of baking 8 dozen cookies and then embarking on an all-cookie diet for the next few days (you think I’m kidding, but I’m not–I’ve done it before and yes, it’s disgusting. And right now, with my post-baby bulges, it’s pretty much the last thing I need), you can freeze the dough and then bake only a few cookies at a time as you please. Just scoop the dough onto a parchment paper-lined cookie sheet and then put it in the freezer for ~1-2 hours.
You don’t need to make sure that the cookies have room to spread out in the oven since you’re not baking them at this point. So load up the cookie sheet accordingly . . .
Once they’re frozen, just put them all in a ziploc freezer bag, write the baking instructions on it, and voila! Homemade cookie dough ready as you need it. You may need to add an additional minute or two to the baking time since they’re frozen, but just keep an eye on them in the oven and you should be fine.
And since some of you (ahem, Auntie E, ahem) are hooked on pictures of Mini B, here are a couple to tide you over. Looks like someone isn’t quite on board with the no-TV week . . .
But at least she’s getting the hang of posing for mom’s never-ending photo shoots . . . of course, I still haven’t managed to catch a smile on camera, but that’s my next challenge.
Hope this finds you all enjoying your summer, and maybe some cookies?