Peanut Butter Oatmeal Chocolate Chip Cookies

Or, why you should sit on the couch and read a book today

It’s pouring here. If April showers bring May flowers, then May should be positively busting.

I’d intended to send a light ‘n’ lovely, citrus-bright, happy and skippy spring-like asparagus pesto recipe, instead I offer you one of my all-time favorite recipes. Craggy and soft with a bit of crunch at the edge, these peanut butter cookies are enriched with oatmeal flour, which is one of my secrets for tender cookies. I use a mix of semisweet and dark chocolate chips to keep things a bit lively.

I encourage you bake up a batch, find a book you’ve been meaning to tuck into, and take to the couch.

If we’re all doing it together, it’s like an assignment and there won’t be guilt.

‘tis some gorgeous cover

I’m going to start Kate Atkinson’s Shrines of Gaiety. Atkinson has been one of my favorite authors since I read Behind the Scenes at the Museum, way back when, um, shortly after I learned to read. A shout-out to you, Bruce, for buying me my first Kate Atkinson book. Bruce is that friend that I hope you all have. The one who suggests (or better, like Bruce, gives!) a book you know you will glorm right up.

Peanut Butter Oatmeal Chocolate Chip Cookies

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Peanut Butter Oatmeal Chocolate Chip Cookies

Read through the entire recipe first, just like your Home Ec. teacher admonished. At the end of the recipe here are substitutions and workarounds if you don’t have certain ingredients. Also: plan accordingly. Don’t bake this when you’re absolutely desperate, as the dough needs to refrigerate for two hours first.

Yield: About 5 dozen

What You’ll Need

• 1 1/4 cup (150 grams) oat flour (see note below)

• 1 1/2 cups (180 grams) whole wheat flour

• 1/2 cup (60 grams) all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 2 teaspoons kosher salt (I use Diamond)

• 1 cup (8 ounces/226 grams) butter, softened

• 2 cups (400 grams) brown sugar, packed

• 1 generous tablespoon vanilla extract

• 3/4 cup (180 grams) peanut butter (I use Skippy; do not use freshly ground)

• 2 large eggs, lightly beaten

• 2 tablespoons milk

• 2 1/4 cups (12 ounces/360 grams) or more of semi-sweet or dark chocolate chips. Or both. (I’m being vague, because you should add what you like, just IMHO please don’t use milk, cuz tooooo sweet here).

What You’ll Do:

1. In a medium mixing bowl, whisk together the oat flour, whole wheat flour, all-purpose flour, baking powder, baking soda and salt.

2. In the bowl of a stand mixer (Or use a hand mixer. Or a wooden spoon and really tone those arms and core while you cook.), blend the butter and brown sugar until creamy and fluffy, about 2 minutes. Scrape down the sides of the bowl. Remember the rule of stand mixers: ‘ABS’ (Always Be Scraping).

3. Mix in the vanilla extract and the peanut butter until smooth, then add half the beaten egg mixture and blend until incorporated. Add the rest of the egg mixture, and then the milk. ABS. Add in the flour mixture in three parts, blending after each addition until just incorporated. Add all the chocolate chips that you want, mix briefly, cover the bowl and let it sit quietly in the refrigerator for at least two hours. This helps to hydrate the oat and wheat flours. Also, you like to rest, why shouldn’t dough?

4. Preheat the oven to 325 degrees F. Line baking sheets with parchment paper, and drop dough by the tablespoon, leaving 2 inches between each. Press down lightly on each cookie with a fork. Bake for 8 to 12 minutes or until golden, reversing the sheets halfway through so they bake evenly.

5. Let cool a few minutes so you don’t burn your tongue on molten chocolate chips. Both dough and baked cookies freeze well.

Possible substitutes:

• Hate whole wheat flour? Or just don’t want to go out and get some?Use all white flour.

• I usually buy oat flour (Bob’s Red Mill, for instance), but when I can’t find it, I make my own. Puree instant oats in a blender or food processor until flour-like.

• And yes, chunky peanut butter is a lovely choice. So are raisins if you are so inclined. But really, why?

What are you reading? Should we get Bruce to guest host one of my substacks and give us a list of must-reads every month or so? I’m thinking yes. Bruce? What do you think? Bruce? BRUCE?! Hello?

(Also, while I’m encouraging you to ignore your to-do list, have you watched “Line of Duty” on Britbox and/or Hulu? It’s an utterly compelling police drama set in Birmingham about the AC-12—the police unit that nabs ‘bent coppers.’ Please watch so we can talk about it. Esp ol’ Hastings. Ok, fella?)

And look for the aspargus pesto recipe in your inbox tomorrow.

Thank you to all my subscribers, new and old! I am so grateful that you are here. A special shout-out to those who are able to be paid subscribers and who support my work and help pay for all the (now more expensive than ever) ingredients that go into the detailed testing I do to create these recipes! Please consider becoming a paid subscriber!

Clyde, who for those playing along is Bosco in feline form, insists you sit on the couch. Now. He also may be about to eat me.