This week’s TWD was chosen by Stefany of Proceed with Caution: chunky peanut butter and oatmeal chocolate chipsters. I was really excited about these cookies since they combine peanut butter, oatmeal and chocolate. It’s like 3 great cookies rolled into one!!
These cookies take some time to put together as Dorie recommends refrigerating the cookie dough for at least 2 hours before baking (to help achieve evenly shaped cookies). I cheated a bit and only refrigerated the dough for about an hour. Also, the recipe calls for bittersweet chocolate but I subbed milk chocolate since I had a bag of chips sitting around. Plus, I like milk chocolate a lot more than either bittersweet or semisweet.
When these came out of the oven I couldn’t wait to try them. I was making the cookies for a cookout we were having the next day but I allowed myself to eat the ones that broke during the move from the cookie sheet to the cooling rack. Luckily, there were a few of them I thought these were amazing! I loved the combination of flavors, especially the hint of cinnamon and nutmeg. Everyone at the cookout seemed to enjoy the cookies too as there were very few left at the end of the day!