Oatmeal, Peanut Butter, Chocolate Chip Cookies

Oatmeal Peanut Butter Chocolate Chip Cookies by Jose Bowen.
*His recipe, my kitchen.*


I've been on a cookie kick lately =). I had been searching for an outstanding oatmeal cookie recipe that satisfied the masses. I read review after review of countless recipes and came across this one. Ohhh my goodness...the reviews were fantastic and just reading them made my mouth water.

Now, I collect recipes from all over. I have a gazillion cookbooks, sites I frequent, recipes from school, family and ones that I have created on my own. This recipe, for some reason, was screaming out to me! As soon as I was done reading it, I jumped out of my chair and made a mad dash to the kitchen. I *rarely* do that! I usually save the recipe and eventually try it out weeks, if not moths, later. Let me tell you, I'm glad I didn't wait...the outcome was FANTASTIC!

How can a cookie that's so chewy, moist and decadent make me pirouette around the kitchen as I eat them?! Maybe because it contains several of my favorite baking components...oatmeal, peanut butter and chocolate? Who doesn't love that combination?!

I had thoughts of changing the recipe around a bit but decided to make it as is and I'm sure glad I did. Thank you, Jose Bowen, for sharing such a wonderful recipe. This one is definitely a keeper and I'll be making this often =).

Here's what you need and what you need to do:

INGREDIENTS
`1 1/2 c old-fashioned rolled oats (not instant oats)
`2 c all purpose flour
`1 tsp baking powder
`1 tsp salt
`1 c (2 sticks) unsalted butter, softened
`1 c granulated sugar
`1 c packed light brown sugar
`1 Tbs vanilla extract
`3/4 c peanut butter (I used low sodium crunchy pb)
`2 large eggs
`12 oz bag of semisweet chocolate chips

DIRECTIONS
1. Preheat your oven to 325 degrees F.
2. Combine first five ingredients in a medium size bowl, stir with a fork to combine and break up any lumps.
3. In the bowl of an electric mixer, beat the butter and sugars together till light and fluffy (approx 3-4 min).
4. Beat in vanilla and peanut butter. Add one egg, beat well, stop mixer and scrape down sides and bottom of bowl. Add second egg, beat well and scrape the bowl once again.
5. Gradually beat in the flour mixture on low until just combined. Add chocolate chips and mix until, again, just combined.
6. Using a spoon or ice cream scoop, scoop dough onto an ungreased baking sheet. Flatten balls slightly.
7. Bake cookies for approximately 15 minutes or till slightly golden. Rotate your pan half way through the baking process for even baking. Transfer to racks to cool completely.

ENJOY!

White Chocolate, Strawberry Marshmallow, Brown Rice Crisps Cookies

This is a recipe I adapted from Milk - Momofuku Milk Bar...

I saw these cute Hello Kitty marshmallows at a local Japanese store, which reminded me of the Momofuku recipe, I had to use them! I used to have Hello Kitty *everything* when I was a kid...pencils, erasers, book bags. Even now, I still love HK with their handbags and wallets. I'm a kid at heart, I guess =).

I wanted to try something a little different than Momofuku's Cornflake-Chocolate-Chip-Marshmallow Cookie recipe. Cornflakes? Nah, I love rice crispies! Plain marshmallows? Heck no! I love the strawberry filled/scented ones. Regular chocolate chips? Hmm, that may have tasted really good as well but I opted for small white chocolate chunks.

I was really going for something more...Spring-y =).

As I started mixing all the ingredients together, this wonderfully light smell of strawberries and cream floated through my kitchen. Yesss, I did the happy dance as I snuck a taste of the finished batter.

And after tasting it, I started bouncing around the kitchen =). My dog twitched her head from side to side while watching me...she probably thought I was crazy.

I was so excited to get these luscious balls of goodness into the oven! I couldn't be happier with the outcome. Hints of gooey strawberry marshmallow and white chocolate, yummy crispy crunch...I was in love. Although, I have to be honest, I have many "loves" when it comes to desserts. I can't be faithful and commit to just one ;).

Here's what you need and what you need to do:

INGREDIENTS

~2 sticks of unsalted butter, room temperature
~1 c granulated sugar
~2/3 c brown sugar, packed tightly
~1 large egg
~1/2 tsp vanilla extract
~1 1/2 c all-purpose flour
~1/2 tsp baking powder
~1/4 tsp baking soda
~1 1/4 tsp kosher salt
~3 c brown rice crispies (I used 365 Whole Foods brand, regular rice crispies are ok too)
~2/3 c small white chocolate chunks
~1 1/4 c HK marshmallows, cut into 1/4's (you can use regular mini marshmallows but you won't get the light strawberry taste)

DIRECTIONS

1. Combine the two sugars and butter in the bowl of a stand mixer. Cream together, using the paddle attachment, on medium speed for 2 minutes. Scrape down the sides of the bowl then add the egg and vanilla. Beat for 5 minutes.

2. Add the flour, baking powder, baking soda and salt. Mix on lowest setting until just combined. Take care to not over mix. Scrape the bowl once again.

3. Add the rice crispies and chocolate. Mix on low, again, until just combined. Last, add the marshmallows and mix until just incorporated.

4. Portion out the dough, into 2 or 3 disks, onto plastic wrap. Wrap tightly and refrigerate for at least 1 hour or up to a week. Do *not* bake cookies from room temperature, they will not hold.

5. Heat oven to 375 degrees F.

6. Using a 1 1/2" diameter ice cream scoop, scoop chilled dough onto a parchment lined sheet pan (using a Silpat is ok too). Make sure your cookies are at least 3-4" apart because these cookies spread!

7. Bake 5 minutes then rotate the pan because you want the cookies to bake evenly. Then bake an additional 5 minutes. Your cookies should be slightly brown and crisp on the edges when ready! Yummm!

8. Cool on a wire rack before transferring to a plate or air-tight container for storage.

Voila!

I hope you enjoy it! Maybe next time I'll switch it up and go tropical by using mango marshmallows and add some shredded coconut?! What other ingredients would you add/change to this delightful smorgasbord?