Jose's Oatmeal Peanut Butter Chocolate Chip Cookies

chocolate dairy dessert bake super bowl spring gourmet kidney friendly vegetarian pescatarian tree nut free soy free kosher

Dr. José A. Bowen

Makes about 60 cookies

Source

Ingredients

1 1/2 cups old-fashioned rolled oats

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 sticks (1 cup) unsalted butter, softened

1 cup granulated sugar

1 cup firmly packed light brown sugar

1 tablespoon vanilla extract

3/4 cup peanut butter

2 large eggs

a 12-ounce bag semisweet chocolate chips

8 ounces semisweet chocolate, grated

Method

In a food processor pulse 1 cup oats until ground fine. In a large bowl stir together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda, and salt.

In another large bowl with an electric mixer beat together butter and sugars until light and fluffy and beat in vanilla and peanut butter. Add eggs, 1 at a time, beating well after each addition, and gradually beat in flour mixture. Add chocolate chips and grated chocolate, beating just until combined. Chill cookie dough, covered, at least 2 hours and up to 1 week.

Preheat oven to 325°F.

Form rounded tablespoons of dough into balls and arrange about 2 inches apart on ungreased baking sheets. Flatten balls slightly.

Bake cookies in batches in middle of oven 15 minutes, or until just pale golden. Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely.