Choco-Peanut Butter Oatmeal Chipsters
By Yankee Magazine|May 15 2008|
Ingredients
3/4 cup all-purpose flour
1/2 cup Dutch-process cocoa powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
3 cups old-fashioned oats
2 sticks unsalted butter, softened
1 cup chunky peanut butter
1 cup light brown sugar (packed)
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups chocolate chips or chunks
1 cup raisins, optional (steeped in hot water for 5 minutes if not plump, then drained)
Instructions
Preheat the oven to 350°F. Line two or three baking sheets with parchment paper, silicone mats, or aluminum foil.
In a large bowl, sift together the flour, cocoa, cinnamon, baking soda, and salt. Add the oats and stir to blend.
In the bowl of an electric mixer fitted with the paddle attachmen, combine the butter, peanut butter, brown sugar, and granulated sugar and beat on medium speed for 3 minutes, until very creamy. Scrape down the surface of the bowl. Add the eggs one a time, incorporating each one thoroughly before adding the next. Add the vanilla and mix for 30 seconds.
Reduce the speed to low and add the dry ingredients, mixing just until the ingredients are incorporated. Stir in the chocolate chips and the raisin, if using. The dough can be prepared to this point and refrigerated for up to 2 days. (You may also freeze this dough for up to 1 month. The dough will take less time to defrost prior to baking if you roll it into ready-to-bake balls before freezing.)
Drop rounded tablespoons of dough 2 inches apart onto the prepared baking sheets. (If the dough is very cold, scoop out rounded tablespoons, roll the balls beteen your palm, and gently flatten each ball with the heel of your hand to create a 1/2-inch thick cookie.)
Bake 13 to 15 minutes, or until the cookies are firm around the edges. Allow the cookies to cool slightly before placing them on wire racks to cool. The cookies can be stored in airtight containers for 4 days or sealed and frozen for up to 1 month.
