Welcome back to Cookie Monday! Enjoy this week’s installment:
So here’s the thing: Our baking cabinet is like a well-stocked Whole Food’s Bulk Aisle. We have at least two types of wheat flour at any given time, spices every color of the rainbow, and more cookie mix-ins than the average bakery. Not to mention chocolate galore. For me, this is heaven. I love seeing all of the mason jars labeled and lined up in the drawer alongside bags of brown sugar and chocolate chips. However, there’s a slight problem. I leave for college in about six weeks—somewhere, my mother is clutching a tissue in one hand and a pile of confetti in the other—and I know that when I leave, no one else in the family will want to have anything to do with buckwheat flour, semolina, chickpea flour, a few tablespoons of cornmeal, some almond paste, and a rogue bag of shredded coconut.
This brings me to my summer goal: leave only normal things in the baking drawer starting August 20th.
I figured that I should ease myself into the process, and thus am starting with using up the supply of peanut butter chips. The nutritional yeast will come later, once I’ve harnessed a little more creativity. Though these cookies may serve an organizational purpose, I know this won’t be the only batch of this recipe I’ll bake. These cookies are thick and hearty with a good chew from lots of rolled oats and brown butter. The peanut butter chips remain creamy and sweet against the nutty undertones of the brown butter and they’re appropriate for any range of occasions, from afternoon snacks to evening desserts. My dad said “they were so good” with the type of enthusiasm he normally reserves for college acceptances and world cup statistics, and the cookie jar was empty an hour after it was brought to the table.
Even sharks find them enticing.
Oatmeal Peanut Butter Chip Cookies
Makes about 3 dozen cookies
Adapted from Cook’s Illustrated
16 tablespoons (2 sticks) unsalted butter, softened
1 ½ cups all-purpose flour
½ teaspoon table salt
¼ teaspoon baking powder
3 cups rolled oats
1 cup granulated sugar
1 cup brown sugar
1 teaspoon vanilla
2 cups peanut butter chips
- Preheat the oven to 350F and line two baking sheets with parchment paper. Place 8 tablespoons of the butter in a small skillet over medium-high heat for 1-3 minutes until melted. Reduce the heat to medium and continue to cook for 2-3 more minutes until the butter has turned golden brown and smells nutty, then set aside.
- In a medium bowl, whisk together the flour, salt, baking powder, and oats, then set aside.
- Place the remaining 8 tablespoons of butter, brown butter, sugar, and brown sugar in the bowl of a standing mixer fitted with the paddle attachment. Beat on medium speed until well combined and slightly fluffy, 2-3 minutes. Scrape down the mixer bowl, then add the eggs and vanilla and beat until well combined. Add the dry ingredients and mix on low speed until just combined. Add the peanut butter chips and mix on low speed until well incorporated. Spoon about 3 tablespoons of dough per cookie onto the prepared baking sheets, and flatten slightly into a disk. Bake for 12-14 minutes, until the edges begin to turn golden brown. Let stand on the baking sheets for 3-5 minutes, then transfer to wire racks to cool completely.