Oatmeal Spice Anything Cookies - are so very adaptable that they've become a go-to staple whenever I need to whip up a quick batch of cookie goodness. I've made them with dried blueberries and white chocolate chunks, with cranberries and Christmas spices, pumpkin seeds and golden raisins, and an almost infinite variety of fruit, nuts, spices, and other goodies. So...why not chocolate?
Of course, I have already made them with chocolate chips - I'm not daft! But, it occurred to me that I don't often see recipes for cookies that are themselves both oat- and chocolate-based. Why not? Is there something mutually exclusive about the decadence of a chocolate cookie and the healthy image of the oatmeal cookie? Couldn't they be combined into a single, satisfying treat?
I had been toying with the notion for a little while, when I stumbled onto an ingredient that upped the ante considerably: peanut butter chips.
That did it. I bought some. I took them home. I squinted at my master recipe for a while, and finally, I made the adjustments that I hoped would satisfy everything that I knew these cookies could be.
Here they are:
Chocolate Oatmeal Peanut Butter Chip Cookies
Makes about 3 dozen (depending on size)
Total prep and cooking time: 45 minutes
1/2 cup butter, softened
3/4 cup granulated white sugar
1/2 cup lightly packed brown sugar
1 teaspoon vanilla extract
1 cup rolled oats
3/4 cup all-purpose flour
1/2 cup dutch-process cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1/4 teaspoon allspice
1 cup peanut butter chips
Preheat your oven to 350℉.
Lightly spray two large cookie sheets with canola oil.
In a medium mixing bowl, cream together the butter and sugars until thoroughly combined. Add the egg and vanilla extract, and mix again. You can do this by hand or with an electric mixer. Pour the oats over the wet mixture. Without stirring, sift the flour, cocoa powder, baking powder and baking soda directly over the oats. Sprinkle the salt and the allspice over the flour mixture. With a wooden spoon, or on the lowest setting of your mixer, carefully begin to blend everything together. When it is starting to come together, add the peanut butter chips. Finish combining the ingredients until the peanut butter chips are all even distributed through the cookie dough.
Drop by tablespoon onto the prepared cookie sheets, leaving room for each cookie to expand a little. Use your fingers to gently flatten the cookies slightly. Bake at 350 F for 12-15 minutes, depending on size. Remove to racks to cool - they will be soft and flexible - downright bendy! - at first, but will firm up as they cool.
And, of course, they count as health food, thanks to the oatmeal, right?