Dana Treat – Treat Yourself

New Cookies and New Cooking Classes

Posted July 16, 2013

Peanut Butter Cookies with Chocolate Chunks
Makes about 24 cookies

I doubled this recipe (why not?) and made my cookies on the larger side.  I used an ice cream scoop to portion out the batter and patted the scoops down lightly with the palm of my hand.  The batter is extremely soft so do take the time to refrigerate it.  Lastly, I almost never grease or line my cookie sheets – the amount of butter in cookies makes them kind of non-stick, so I skipped that step of the recipe.

1 ½ cups unbleached all purpose flour
1/3 cup old-fashioned oats
1 teaspoon baking soda
¼ teaspoon salt
1 cup old-fashioned chunky peanut butter (about 9 ounces)
1 cup (packed) golden brown sugar
½ cup (1 stick) unsalted butter, room temperature
¼ cup honey
1 large egg
1 teaspoon vanilla extract
5 ounces semisweet chocolate, coarsely chopped

Mix flour, oats, baking soda and salt in medium bowl. Using electric mixer, beat peanut butter, brown sugar, butter, honey, egg and vanilla in large bowl until well blended. Stir dry ingredients into peanut butter mixture in 2 additions. Stir in chopped chocolate. Cover and refrigerate until dough is firm and no longer sticky, about 30 minutes.Preheat oven to 350°F. Butter 2 heavy large baking sheets. With hands, roll 1 heaping tablespoonful of dough for each cookie into 1 3/4-inch-diameter ball. Arrange cookies on prepared baking sheets, spacing 2 1/2 inches apart. Bake cookies until puffed, beginning to brown on top and still very soft to touch, about 12 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to rack and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.)

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