I know I've said this before but I'll say it again. I'm not a big fan of peanut butter in baked goods with the exception of peanut butter cookies. I don't know what it is about peanut butter that I don't like in recipes but I'm pretty sure I like peanut butter cookies because of the crunch factor.
In any case, I have to thank Stefany of Proceed with Caution for this week's Tuesdays with Dorie recipe as these cookies are fabulous. I even added some peanuts to these after baking my first batch because they needed the extra peanut taste. If I have one thing to say about this recipe, it's don't overbake these cookies! I baked my first batch for 15 minutes and they became hard as rocks upon cooling. 
For the next batch, I kept the batter cold and I didn't flatten the balls of dough before baking them. I took them out of the oven after just under 12 minutes and let them sit on the baking sheet for a few minutes before transfering them to cooling racks and they were perfect. They won't look done and they'll have no color at all and that's what you want. They stay moist and chewy once they've cooled. And if you're like me and PB in baked goods isn't your thing, the peanut butter taste in these is barely there. Maybe it's the chocolate or maybe it's the oatmeal that is overpowering but the peanut butter is really only an after taste. I implore you not to make the same mistake I did and taste these cookies just out of the oven, because you won't be able to stop. The texture of these cookies while they are still warm is just perfect. The chocolate is melted, they are crispy outside, soft inside and with a glass of cold milk, well, you'll never want to eat anything else, ever, again.
So now that you've been warned, you can turn to page 73 of Baking from my Home to Yours by Dorie Greenspan (or check out Stefany's blog) and make the Chunky Peanut Butter and Oatmeal Chocolate Chipsters, right now and eat nothing else for the next few days or you can control yourselves and wait for next week's recipe, Chocolate Malted Whopper Drops. As for me, I'm not sure I'll have any more self control by then!
In any case, I have to thank Stefany of Proceed with Caution for this week's Tuesdays with Dorie recipe as these cookies are fabulous. I even added some peanuts to these after baking my first batch because they needed the extra peanut taste. If I have one thing to say about this recipe, it's don't overbake these cookies! I baked my first batch for 15 minutes and they became hard as rocks upon cooling. 
For the next batch, I kept the batter cold and I didn't flatten the balls of dough before baking them. I took them out of the oven after just under 12 minutes and let them sit on the baking sheet for a few minutes before transfering them to cooling racks and they were perfect. They won't look done and they'll have no color at all and that's what you want. They stay moist and chewy once they've cooled. And if you're like me and PB in baked goods isn't your thing, the peanut butter taste in these is barely there. Maybe it's the chocolate or maybe it's the oatmeal that is overpowering but the peanut butter is really only an after taste. I implore you not to make the same mistake I did and taste these cookies just out of the oven, because you won't be able to stop. The texture of these cookies while they are still warm is just perfect. The chocolate is melted, they are crispy outside, soft inside and with a glass of cold milk, well, you'll never want to eat anything else, ever, again.
So now that you've been warned, you can turn to page 73 of Baking from my Home to Yours by Dorie Greenspan (or check out Stefany's blog) and make the Chunky Peanut Butter and Oatmeal Chocolate Chipsters, right now and eat nothing else for the next few days or you can control yourselves and wait for next week's recipe, Chocolate Malted Whopper Drops. As for me, I'm not sure I'll have any more self control by then!
