Baking Classics: Chocolate Chunk Peanut Butter-Oatmeal Cookies

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Baking Classics

The Technique

Chocolate Chunk Peanut Butter-Oatmeal Cookies

Chocolate Chunk Peanut Butter-Oatmeal Cookies have rich bittersweet morsels added to the dough for a truly decadent & good for you treat. When choosing the cereal grain to use for the recipe, reach for rolled oats as opposed to steel cut oats. Either quick cooking or old-fashioned oats may be used just expect a chewier, heartier texture from the latter. Freezing the dough briefly before portioning will aide in delivering a uniform cookie size. If a larger bite is desired, look to Baking Classics: Peanut Butter-Oatmeal Cookies for details. Learn how to make this family favorite cookie in your very own kitchen. 

Chocolate-Chunk-Peanut-Butter-Oatmeal-Cookies-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Southern-Hostess-Pastry-Chef-Birmingham-Alabama 
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Chocolate Chunk Peanut Butter-Oatmeal Cookies
makes about 5 dozen

1/2 cup softened butter
1 cup dark brown sugar
1 egg
1 tsp pure vanilla extract
2/3 cup creamy peanut butter
1 1/4 cups quick cooking oats
3/4 cup all purpose flour
1/2 tsp baking soda
3/4 tsp ground cinnamon
1/4 tsp kosher salt
1 cup chopped bittersweet chocolate morsels

Preheat the oven to 350 degrees. Cream the butter & the dark brown sugar on Medium speed until light and fluffy, about 3 minutes. Add the egg & the vanilla blending well. Add the peanut butter & mix on Low speed just until blended. Stop the mixer occasionally & scrape down the bowl sides with a rubber spatula. Whisk together the oats, the flour, the baking soda, the cinnamon & the salt in a small bowl. Add to the butter mixture & blend on Low speed just until combined. Freeze the dough 10 minutes.

Portion the dough using a 2-teaspoon size cookie scoop & place 1-inch apart on parchment paper-lined half sheet pans. Flatten the dough to a 1 3/4-inch diameter using a juice glass. Bake 8 to 10 minutes or until lightly golden. Remove from the oven & let stand 10 minutes, then transfer to a wire rack. Cool completely.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK 
{testing notes}

How To Make Chocolate Chunk Peanut Butter-Oatmeal Cookies

When making drop cookies, it’s a good idea to have several cookie scoop sizes available to portion the dough quickly. Although this particular recipe provides instructions for a small tool, a larger one would work well to create bigger treats. Simply bake filled pans a few minutes longer. The dough may also be frozen up to one month, then thawed & baked at your convenience.
 Chocolate-Chunk-Peanut-Butter-Oatmeal-Cookies-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Southern-Hostess-Pastry-Chef-Birmingham-Alabama

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A few pieces of equipment will be necessary in order to complete the task. Read through the instructions before beginning. Here’s what you should know.
 Chocolate-Chunk-Peanut-Butter-Oatmeal-Cookies-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Southern-Hostess-Pastry-Chef-Birmingham-Alabama

No. 1

 Portion the dough using a 2-teaspoon size cookie scoop & place 1-inch apart on parchment paper-lined half sheet pans.

Chocolate-Chunk-Peanut-Butter-Oatmeal-Cookies-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Southern-Hostess-Pastry-Chef-Birmingham-Alabama

No. 2

Flatten the dough to a 1 3/4-inch diameter using a juice glass. 

Chocolate-Chunk-Peanut-Butter-Oatmeal-Cookies-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Southern-Hostess-Pastry-Chef-Birmingham-Alabama

No. 3

 Bake 8 to 10 minutes or until lightly golden. Remove from the oven & let stand 10 minutes, then transfer to a wire rack. Cool completely. 

The Tune
“I Wished On The Moon” Billie Holiday 

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Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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