NuM NuM

After a HORRIBLE night of cooking last night...I thought I'd never be able to make a good meal ever again. BUT, I redeemed myself and now I feel much better :) These cookies were goooood. All my favorite combinations wrapped into a cookie. The Chocolate chip oatmeal peanut butter cookies have the perfect combination of texture and thickness. They are crispy on the bottom, with a little bit of sweetness, chewy and nummy all over. This recipe is from all recipes and I followed it to a T, except I halved the recipe. They're pretty good for you too b/c they only have 95 calories each. Therefore, in my mind if you skip breakfast then you can have two :D My cookies took about 13 minutes to cook. I was watching them like a hawk the last few minutes to make sure they didn't burn. I've learned the trick to baking cookies. As soon as the edges look set, take those suckers out and let them finish cooking on the sheet pan for about 3-5 minutes. I let mine sit for 3 minutes and they were perfect.

Now for the salty, chewy cookies...these are GREAT b/c you only get a hint of the salty flavor so it really brings out the sweetness in the cookie. It's a completely different cookie b/c these bake up to be pretty flat. I did not add the entire one cup of oats and just eyeballed it b/c one cup seemed like too much. Next time however I will bake a thicker cookie and use a little more then a tablespoonful for each cookie.

Peanut Butter Chocolate Chip Oatmeal Cookies
Adapted from all recipes
Makes 24 cookies

• 1/4 cup butter, softened
• 1/4 cup and 2 tablespoons brown sugar (packed)
• 1/4 cup and 2 tablespoons white sugar
• 1/4 cup and 2 tablespoons peanut butter
• 1/2 egg
• 1/2 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• ¼ cup whole wheat flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup rolled oats
• 1/2 cup semisweet chocolate chips

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, brown sugar, white sugar and peanut butter until smooth. Beat in the egg and vanilla. Combine the flour, wheat flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the oats and chocolate chips. Drop by rounded table spoonfuls onto ungreased cookie sheets.
3. Bake for 8 minutes in the preheated oven, or until edges are golden. Remove from cookie sheets to cool on wire racks.



DCist’s Salty Oats – CHEWY SALTY COOKIES
Adapted from here

1/2 cup plus plus 2 tbs all purpose flour
1/4 cup rice flour-white or brown (I did not have this so I substituted with an equal amount of cake flour)
6 tbs (3/4 sticks) unsalted butter, chilled
1/2 cup brown sugar
1/4 cup white sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1 egg
1/2 tsp vanilla extract
1 cup rolled oats
1/4 cup large raisins or if using golden raisins cut into small pieces
Salt, for sprinkling (I used sea salt)

Preheat oven to 375F. Line a large baking sheet with parchment paper.
In a medium bowl, whisk together rice flour and all purpose flour. Set aside.
In a large bowl, cream butter for 30-60 seconds to soften. Add brown and white sugars, baking powder, baking soda and cinnamon. Cream until mixture is very well blended. Add in eggs, one at a time, followed by vanilla extract.
With the mixer on low speed, beat in flour mixture. Stir in oats and raisins.
Drop dough, using a little cookie dough scooper on to prepared baking sheet. Sprinkle cookies with salt, giving each cookie a light, but even, coating.
Bake for 8-10 minutes, (COOK FOR 12-14 MINUTES IF WANT BIGGER COOKIE USING 1/4 CUP MEASURING SPOON) until the edges are golden brown. Transfer to a wire rack to cool completely before storing.
Makes about 10 huge cookies.