I didn’t realize how picky I was about cookies until they started getting chosen for TWD recipes. First the all-too-nutritious granola grabbers, and now Stefany chooses oatmeal cookies. I’m not sure why I have a prejudice against oatmeal cookies, but I suspect it’s the raisins. I don’t hate raisins, but I don’t want them where chocolate chips should be.
But, these cookies do have chocolate chips instead of raisins. And they have peanut butter, which is never a bad thing.
What do you know, these were great! I’m think I’m over my oatmeal prejudice – there was absolutely nothing unpleasant about the oatmeal in these cookies. I also loved how the peanut butter flavor was noticeable but not overpowering.
Ever since the NY Times article about chocolate chip cookies, I’ve been experimenting with chilling cookie dough overnight before I bake it. This recipe especially lent itself to a comparison in resting-before-baking times because Dorie encourages the baker to chill the dough for 2 hours before baking. I expected ugly flat cookies from those that were baked immediately, but I was surprised to see that they baked up perfectly. Dave and I actually didn’t notice a significant difference between the cookies baked immediately and those chilled for 2 hours. In contrast, the cookies from the dough that was chilled overnight were more evenly chewy. I preferred the chewier cookies, but Dave didn’t agree with me. We don’t remember any noticeable difference in flavor.
Whether baked immediately or from chilled dough, these offer fun variety from my routine of more traditional cookies. The recipe is provided on Stefany’s site.