Chunky Peanutbutter And Oatmeal Chocolate Chipster
Submitted by ancameni on August 14, 2010 at 12:06 pm

DESCRIPTION
the title says it all.

SUMMARY
Yield 0 File under cookies

INGREDIENTS
• 3 cups old-fashioned rolled oats (no steel-cut oats)
• 1 cup all-purpose flour
• 2 tsp cinnamon
• 1/4 tsp nutmeg, freshly ground
• 1 tsp baking soda
• 1/4 tsp salt
• 2 sticks unsalted butter (room-temp)
• 1 cup Peanutbutter, smooth or chunky
• 1 cup packed light brown sugar
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla
• 1 1/2 cups chocolate chips or chunks

INSTRUCTIONS
Preheat oven to 350?F. Line bakingsheets with parchments etc.

In a large bowl, stir together oats, flour, spices, baking soda and salt.

With an electric mixer, preferably standmixer and paddle, beat butter, peanutbutter, and both sugars on med. speed until smooth and creamy. Add the eggs, one at a time and beat in the vanilla. Reduce the speed to low and add the dry ingredients slowly, beating only until blended. Stir in the chocolate chips or chunks.
(At this point the dough can be refrigerated for up to 1 day)

If the dough is at room temperature, drop round tablespoonfuls 2 inches apart onto the prepared baking sheets.

If the dough has been refrigerated, scoop it out by rounded teaspoonsfuls and roll the balls between your palms. Place them 2 inches apart on the sheets. Press the balls gently with the heel pf your hand until they are about 1/2 inch thick.

Bake for about 13-15 minutes until the cookies are golden and just firm around the edges. Lift the cookies onto wire rack.
They'll firm as they cool.

These cookies are definetley sweet. If you like you can cut back on the sugar.
Also I have made those cookies with the spices.
They are very satisfying and sweet, and peanutbuttery and chocolatey and eat-more-than-one.