I decided I needed cookies. It’s chilly this weekend (although nothing compared to what’s going on West River), and there’s nothing like a batch of cookies baking up in the oven to warm things up. And there’s nothing quite like chocolate chip cookies, especially Peanut Butter Chocolate Chip Oatmeal Cookies.
With a glass of milk for dunking.
Jay and the bambino went to watch the Hobo Day Parade–I decided to skip this year just because it’s chilly and windy, and I had work for the blog I wanted to do…And it’s rare that I get a couple uninterrupted hours that I can just hang out in the kitchen by myself. So they got bundled up and headed out, and I got to work on the cookies.
I decided to swipe a technique from Kayle, The Cooking Actress (she also happens to be from Ohio–Yay for a fellow Buckeye!), and use browned butter in these. She does that with a fair amount of her cookie and brownie recipes, and I don’t think I use browned butter nearly enough. So really, I could title these Browned Butter Peanut Butter Chocolate Chip Oatmeal cookies…But that’s quite a mouthful.
Over medium heat, melt the butter in a small light-colored or stainless steel saucepan. Once the butter begins to foam, begin whisking and cooking until it starts turning brown. Immediately remove from the heat, and continue whisking until it's amber-colored. Allow it to cool (but not solidify) for 10 minutes.
Preheat the oven to 375 degrees F. Line 2 or 3 baking sheets with parchment paper and set aside.
In the bowl of a stand-mixer, combine the peanut butter, browned butter, sugars, baking powder and baking soda. Mix on medium speed until combined, scraping down the sides of the bowl as necessary.
Add the eggs one at a time, mixing until just combined. Add the vanilla and mix just until combined.
Drop the speed to low, and begin adding the flour a little a time, mixing just until combined. Add the oats, and mix 20-30 seconds, until combined. Add the chocolate chips, and mix 20-30 more seconds.
Using a small scoop, place the dough on the prepared baking sheets 2 inches apart. Bake for 10 minutes or until the edges are lightly browned. Cool 5 minutes on the baking sheet, then cool completely on a wire rack.