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.
I love that top photo!!
Your cookies look fab. I added pb chips but it was too much; the subtle flavor might have been better. The texture of these cookies was great. Love the chewyness that the oatmeal gives.
love the photo of the stacked up cookies! yum.. dreaming of making my next batch soon!
I felt the same as you about raisins. I liked the chocolate chips better. yours look great!
These are actually one of my fave cookie recipes. I was pleasantly surprised to find that they turn out quite nicely!
Wow! That was some restraint to wait a whole 24 hours! Glad you liked these.
Love that first picture!! They look great!
I am so jealous of your photos, they are wonderful! The cookies look delish.
Excellent experiment. The cookies look damn near perfect. Great work.
That first photo is awesome. Love love love it. Great job!
Clara @ iheartfood4thought
Great job! Your pictures are awesome!
Beautiful – but I really like the eclairs.
Your cookies look wonderful! That’s interesting about the experiment. I like cookies better chewy too, so maybe I’ll start trying this with my cookies!
Glad you liked these ones! We sure did!
Wow, that is a LOT of cookies! I think you and Dave will never want for dessert for a while! But no worries, since it all looks really delicious 🙂
Those cookies look divine!
Ilove how oatmeal cookie recipes alwaysa yield so many.
Gorgeous photos! I’m glad that you liked them and are over your oatmeal prejudice!
Embarrassing story: I tried making these last night and left out not only the nutmeg – but the cinnamon. And the flour. Can we say, “long day?” I’m trying again tonight!
Faith C. – Oh no! I didn’t notice the nutmeg and didn’t really care for the cinnamon, but the flour…that’s sort of key, you know? 🙂 Good luck tonight!
I love the stackable racks! We have some and they work great! The cookies look fantastic!
Those cookies look great! That is one efficient cookie cooling rack.
Wow, your photos are so awesome! It’s hard to get creative with cookies. Good job!
Mmm…yours look great!
your’s look great!
These cookies were amazing! I made mine using a gluten-free baking mix instead of flour (so therefore had to reduce the baking soda a bit), and was boring and used splenda sugar blends instead of the actual sugar, and they *still* melted in my mouth! I can’t wait until you post a new recipe. 🙂
Sarah – Good to know! My grandmother has celiac, so I’m always on the lookout for good gluten-free recipes.