Tuesday, September 2, 2008
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!
Earl Grey & Currant Cookies