Chunky Peanut Butter and Oatmeal Chocolate Chipsters

I made another Dorie recipe yesterday and I think they turned out pretty good. I wouldn't say they were fabulous, but I would consider making them again. I halved the recipe and made 30 cookies. They don't expand very much when you cook them so I recommend making them larger than the teaspoonful balls that the directions state. In order to make the recommended yield you need to make tablespoonful balls. They had a nice soft and chewy consistency. If I was more of an oatmeal cookie fan then I would probably like these cookies more but I'm more of a chocolate chip cookie kind of girl so I thought they were ok.

Chunky Peanut Butter and Oatmeal Chocolate Chipsters

Recipe from Baking: From My Home to Yours by Dorie Greenspan.

Ingredients
3 cups old-fashioned rolled oats
1 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup chunky peanut butter
1 cup sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
9 ounces bittersweet chocolate, chopped into chunks, or 1 1/2 cups chocolate chips or chunks (I used a combination of bittersweet chocolate, semi sweet chocolate chips, and white chocolate chips)

Preparation
Adjust the racks to divide the oven into thirds and preheat to 350°F. Line 2 baking sheets with parchment paper, Silpat baking mats, or foil. In a large bowl, stir together the oats, flour, spices, baking soda, and salt just to blend.

With an electric mixer (preferably a stand mixer fitted with a paddle), beat the butter, peanut butter, brown sugar, and sugar on medium speed until smooth and creamy. Add the eggs, one at a time, and beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients slowly, beating only until blended. Stir in the chocolate chips. (At this point, the dough can be covered and refrigerated for up to 1 day.)

If the dough is at room temperature, drop rounded tablespoonsful two inches apart onto the prepared baking sheets. If the dough has been refrigerated, scoop it out by rounded teaspoonfuls and roll the balls between your palms. Place them 2″ apart on the sheets. Press the balls gently with the heal of your hand until they are about 1/2″ thick. Bake for 13-15 minutes, until the cookies are golden and just firm around the edges.

Lift the cookies onto wire racks with a wide metal spatula - they will firm as they cool. Repeat until all the dough has been used.

Makes about 60 cookies.