Chunky peanut butter and oatmeal chocolate chipsters
Oatmeal chocolate chip cookies filled with peanut butter
Author: Eva Bakes
1/4teaspoonfreshly grated nutmegI used regular ground nutmeg
2sticksunsalted butterat room temperature
1cuppeanut butter - chunky or smoothNOT natural; I used Peter Pan creamy
1cuppacked light brown sugar
9ouncesbittersweet chocolatechopped into chunks, or 1 and 1/2 cups chocolate chips or chunks (I used semisweet chocolate chips)
Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.
Whisk together the oats, flour, baking soda, spices and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, beat the butter, peanut butter, sugar and brown sugar on medium speed until smooth and creamy. Add the eggs, one at a time, beating for 1 minute after each addition. Then beat in the vanilla. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Mix in the chips. If you have the time, cover and chill the dough for about 2 hours or up to 1 day.
If the dough is not chilled, drop rounded tablespoons 2 inches apart onto the baking sheets. If the dough is chilled, scoop up rounded tablespoons, roll the balls between the palms of your hands and place them 2 inches apart on the sheets. Press the chilled balls gently with the heel of your hand until they are about 1/2 inch thick.
Bake for 13 to 15 minutes, rotating the sheets from top to bottom and front to back after 7 minutes. The cookies should be golden and just firm around the edges. Lift the cookies onto cooling racks with a wide metal spatula. They will firm as they cool.
Repeat with the remaining dough, cooling the baking sheets between batches.