This recipe was contributed by a reader to Gourmet, in 1996. I looked up the author and it turns out he is an academic, a jazz musician, Dr. José Antonio Bowen,and has headed several music departments here and in England.
- 1 ½ cups old-fashioned rolled oats
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 cup light brown sugar
- 1 tablespoon vanilla extract
- ¾ cup peanut butter
- 2 large eggs.
- 1 bag 12 ounce bag semi-sweet chocolate chips
- 8 ounces semi-sweet chocolate, grated
Pre-heat oven to 325 degrees and prepare two baking sheets with parchment paper
- In a food processor pulse 1 cup of the oats until ground fine.
- In a large bowl stir together all the oats, flour, baking power, baking soda, and salt.
- In another large bowl beat together butter and sugars until light and fluffy and beat in vanilla and peanut butter.
- Add eggs, 1 at a time, beating well after each addition.
- Gradually beat in flour mixture.
- Add the chocolate chips and grated chocolate, beating until just combined.
- Form rounded tablespoons of dough into balls and arrange about 2 inches apart on the baking sheets. Flatten balls slightly.
- Bake cookies about 12 minutes, 15 minutes if the dough has been chilled.
- Cool cookies on the baking sheets 5 minutes and transfer to racks to cool completely.
Yield: about 4 dozen cookies
Note: Dough may need to be chilled for easy handling.
And, since the recipe is for a big batch, try halving all the ingredients. Use either 1/3 cup or ½ cup peanut butter. I am sure José won’t mind if you fiddle with his recipe