Choc Chip, Oat, and Peanut Cookies
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 59 min.
Ready in
Ingredients
for
58
- For Chocolate Chop Cookies
- 1 ¾ cups unbleached all-purpose flour
- ½ tsp baking soda
- ¾ cup unsalted butter (divided)
- ½ cup granulated sugar
- ¾ cup packed, dark brown sugar (see note)
- 1 tsp table salt
- 2 tsps pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 ¼ cups semi-sweet Chocolate chip (or chunks)
- ¾ cup chopped Pecan (or walnuts)
- For Peanut Butter Cookies
- 2 ½ cups unbleached all-purpose flour
- ½ tsp baking soda
- ½ tsp Baking powder
- 1 tsp salt
- 1 cup unsalted butter (softened but still cool)
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 cup extra crunchy Peanut butter
- 2 large eggs
- 2 tsps pure vanilla extract
- 1 cup salted, dry-roasted Peanuts (ground to resemble bread crumbs)
- For Oatmeal Cookies
- 1 ½ cups unbleached all-purpose flour
- ½ tsp Baking powder
- ½ tsp salt
- 1 cup unsalted butter (softened but still cool)
- 1 cup packed light brown sugar
- 1 cup granulated sugar (plus extra for sprinkling)
- 2 large eggs
- 3 cups old-fashioned rolled oats
- ½ cup chopped, shelled Walnut
- ½ cup chopped almonds
Product recommendation
Always use fresh, moist brown sugar instead of hardened brown sugar, which tends to make the cookies dry.
For Oatmeal Cookies:
Do not over bake these cookies. The edges should be browned, but the rest of the cookie should be light in color.
Yield may vary depending on the size of the cookie.
Preparation steps
1.
For Chocolate Chip Cookies:
2.
Adjust oven rack to middle position. Preheat oven to 375º F. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
3.
Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat; transfer browned butter to large heatproof bowl. Add remaining 4 tablespoons butter into hot butter stirring until completely melted.
4.
Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using a rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (optional), giving dough final stir to ensure no flour pockets remain.
5.
Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches. )
6.
Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
7.
For Peanut Butter Cookies:
8.
Adjust the oven racks to the upper and lower middle positions. Preheat the oven to 350º F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
9.
Whisk the flour, baking soda, baking powder, and salt together in a medium bowl; set aside.
10.
Either by hand or with an electric mixer, beat the butter until creamy. Add the sugars, beat until fluffy, about 3 minutes with an electric mixer, stopping to scrape down the bowl as necessary. Beat in the peanut butter until fully incorporated, add the eggs, one at a time, and then add the vanilla. Gently stir the dry ingredients into the peanut butter mixture. Add the ground peanuts and stir gently until mixed.
11.
Working with a generous 2 tablespoons each time, roll the dough into 2-inch balls. Place the balls on the prepared baking sheets, spacing them 2 1/2 inches apart. Press each dough ball twice with a dinner fork dipped in cold water to make a crisscross design.
12.
Bake one baking sheet at a time until the cookies are puffed and slightly browned around the edges but not on top, 10 to 12 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. (The cookies will not look fully baked). Cool the cookies on the baking sheets until set, about 4 minutes, then transfer to a wire rack with a wide metal spatula to cool.
13.
For Oatmeal Cookies:
14.
Adjust the oven racks to the upper and lower middle positions. Preheat oven to 350º F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
15.
Whisk the flour, baking powder, and salt together in a medium bowl.
16.
Either by hand or with an electric mixer, beat the butter on medium speed until creamy. Add the sugars, beat until light and fluffy, about 3 minutes. Beat in the eggs, one at a time.
17.
Stir the dry ingredients into the butter-sugar mixture with a wooden spoon or large rubber spatula. Stir in the oats and nuts.
18.
Working with a generous 2 tablespoons each time, roll the dough into 2-inch balls. Place the balls on the prepared baking sheets, spacing them 2 inches apart, lightly flatten with the back of a spoon.
19.
Bake one baking sheet at a time until the cookie edges turn golden brown, 18 to 22 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Let the cookies cool on the baking sheets for 2 to 3 minutes minutes. Transfer to a wire rack with a wide metal spatula. Cool at least 30 minutes.
20.
Sprinkle lightly with sugar and serve.
