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Nutty for Oats Cookies

I first discovered this recipe last year when I got King Arthur’s Whole Grain Baking Cookbook for Christmas. Like a gazillion other bakers out there, I fell in love with the book and its myriad of recipes for whole grain flatbreads, yeasted breads, quick breads, scones, cookies and cakes, among other things. I don’t use the book quite as much now but I think that is an even more positive comment on the book, as I learned enough from it that I am now pretty comfortable subbing whole grains into recipes where previously I might have hesitated. But this recipe has been an absolute keeper—I have made these cookies more than any other dessert in the past year. You will never guess they are 100% whole grain.

Nutty for Oats Cookies
King Arthur Whole Grain Baking Cookbook

Ingredients

2/3 cup smooth peanut butter* (6 ¼ oz)
4 T (1/2 stick, 4 oz) unsalted butter, softened
¾ cup (5 5/8 oz) packed brown sugar
1 t vanilla
½ t salt
¼ t baking soda
2 large eggs
1 cup (3 ½ oz) rolled oats, processed to flour (I just weigh out 3 ½ oz of ground oats)
1 ½ cups (5 ¼ oz) old fashioned rolled oats
2 cups (12 oz) chocolate chips

Place your oven racks in the top and bottom thirds of the oven. Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper.

Cream together the first 6 ingredients—I add them gradually, as I have been taught by most other recipes, but King Arthur does not seem to care about the order. Add the eggs and beat them into the batter until incorporated—remember to scrape down the sides of the bowl as needed. Then mix in the ground oats, the rolled oats and the chocolate chips. Drop the dough by the rounded tablespoonful onto the prepared cookie sheets.

Bake the cookies, rotating from top to bottom and front to back halfway through, for 11-13 minutes. They should be barely set and just beginning to brown at the edges. Let them cool completely on the pans.

*On the CLBB I remember last year discussing whether people’s Nutty for Oats cookies stayed super-thick (mine did) or flattened and spread. I have not experimented with this but I do wonder if mine stay so thick because I use 100% natural peanut butter—no sugar or shortening added. If you make yours with natural peanut butter (not the easily spreadable kind but the 100% peanuts only kind) and they do spread leave me a comment and let me know!