Before we get into today’s recipe, I wanted to share with you an article that I was lucky enough to be a part of recently. The wonderful people at Redfin, a top real estate brokerage, reached out to me last week for my top kitchen organization tip and I, of course, was glad to add my two cents. The article is entitled “Kitchen Hacks: Expert Tips for an Organized and Functional Kitchen” and I strongly suggest that all of you give it a read. There are tons of helpful kitchen suggestions from the most practical kitchen tools that every cook should own to various simple organizational hacks like storing your spices in clear containers that are labeled. My tip falls under the category “Game-Changing Kitchen Hacks” and although it’s very simple, it is legitimately something that helps me out greatly while cooking. I won’t spoil it for you here, so click on this link to find my tip and hopefully you’ll learn a few new things. I certainly did.
September is here and although it’s not officially autumn yet, Maine has been showing signs that summer is a thing of the past. The weather has been chillier, with crisp mornings leading into sun-soaked afternoons that turn into cooler nights where I’ve found myself needing to wear a sweater on our after-dinner walks. After months of dealing with my enemy, humidity, I’ve never been happier (and neither has my hair). I haven’t experienced a quintessential autumn season since I lived in Chicago 8 years ago, but instead of feeling the dread of studying and midterms, I have apple picking and fall foliage to look forward to. Honestly, I can’t wait.
With the changing of the seasons, I had to bid adieu to the plethora of recipes that I had been posting that highlighted all things summer fruit. As much as I love fresh berries, sweet watermelon, and juicy peaches, my love for autumn-centric dishes runs deep. Apple and pumpkin-focused baked goods will always be a standby in my kitchen from September to December, but I also notice an increase in chocolate (hello, Halloween). Today’s cookie recipe is one that not only features chocolate but one that combines oatmeal and peanut butter cookies, other cozy ingredients. It’s the best of all worlds and yet another cookie recipe that I can’t get enough of.
I feel like I’ve touched on this topic before, but in case this is your first time reading my blog, I love peanut butter. I literally eat the stuff every single day whether its slathered on toast for a preworkout snack or when eating my favorite peanut butter and date bars from Trader Joe’s. Like any other normal kid, Jif and Skippy reigned supreme in my household growing up, but today, I buy the natural variety where the only ingredient listed is roasted peanuts. I don’t even need the salt.
Despite this love for the popular spread, I have never been fond of peanut butter cookies: you know, the ones with indentations on the top that tend to be dry (in my opinion!). But the cookie recipe I’m sharing with you today gives you that roasted peanut flavor but with a perfect chewy texture, which comes from the addition of old fashioned oats. The recipe only calls for 1/2 cup of peanut butter but it’s definitely the ideal ratio when paired with oats and chocolate; the three flavors work in harmony together without one overpowering the other. They’re not just “oatmeal cookies” or “peanut butter cookies” or “chocolate chip cookies”… it really is an amalgamation of all three and unlike any other cookie I’ve had before.
Although I only eat natural peanut butter these days, I strongly advise using standard peanut butters from Jif or Skippy - the ones with added sugar and oil (usually rapeseed or soybean). If you were to use a natural variety, it would actually lead to a more dry and crumbly cookie which is the last thing we want. So, although I’m not a fan of eating nut butters with any additives, all bets are off when it comes to baking. After making today’s cookies, you can use up the rest of the peanut jar by baking my peanut butter swirl brownies or homemade dark chocolate peanut butter cups.
Oatmeal Peanut Butter Chocolate Chip Cookies
Yields about 15 large cookies
Recipe adapted slightly from Two Peas & Their Pod
Ingredients
1/2 cup all-purpose flour
1 1/2 cups old fashioned oats
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. kosher salt
1/2 cup (120 grams) creamy peanut butter (any n0n-natural variety)
1/2 cup (1 stick, 4oz.) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar, lightly packed (light or dark)
1 large egg, room temperature
1 tsp. vanilla extract
4 oz. dark chocolate bar, roughly chopped
Flaky sea salt, to finish (optional)
Directions
In a medium sized bowl, whisk the flour, oats, cinnamon, baking soda and salt together. Set aside.
To the bowl of stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer), cream the peanut butter, butter and both sugars on medium speed until the mixture is light and fluffy, about 2-3 minutes. Add the egg and vanilla extract and mix until incorporated. Scrape down the sides of the bowl.
With the mixer turned off, add the oats/flour mixture all at once and turn the mixer on low for about 10 seconds before turning up the speed to medium. Mix for about 30 seconds. Using a spatula, fold in the chopped dark chocolate and make sure to not over mix the dough. Cover the bowl with plastic wrap and refrigerate for one hour.
Preheat the oven to 350degreesF and line a baking sheet with parchment paper.
Using a large cookie scoop or a spoon, scoop our 3 tbsp. portions of dough per cookie and place on the prepared baking sheet. Bake only 6 at a time since they will be larger.
Bake the cookies for about 12-13 minutes. The cookies will look soft in the middle, but the edges will be set and golden brown. Sprinkle immediately with flaky sea salt. Allow the cookies to sit on the baking sheet for about 5 minutes before transferring to a cooling rack.