Recipe by BAKER'S Chocolate
"Peanut butter, oatmeal and chocolate chunks are a sure crowd pleaser in these chewy drop cookies."
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old-fashioned or quick-cooking oats
CALUMET Baking Powder
firmly packed brown sugar
1 1/2 teaspoons
6 (1 ounce) squares
BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
I went with the assumption that if a famous chocolate company is going to put out a recipe, they're going to make sure it's a good one to promote their product. My assumption was correct - these are just fantastic cookies and the recipe itself is flawless. I used old-fashioned oats rather than quick, which provided a bit more texture. I substituted M&M's for the chocolate chunks (sorry Baker's) and they provided a little crisp bite. These are not too peanut buttery, but just enough. Not too oatmeal cookie-like, but just just enough. Soft, yet crispy, and light as air. Just a fantastic blend of oatmeal, peanut butter and chocolate that makes this cookie stand apart. I used a medium sized cookie scoop, flattened them just slightly on the cookie sheet, and placed extra M&M's on the top before baking. Pretty to look at and even better to eat, this is one cookie recipe that goes to the top of my recipe heap!
These were good, but nothing special.
For a finer consistancy, I ran my old fashioned oats through the blender before I used them in this recipe. I used a name-brand super chunk peanut butter and half of a bag of semi-sweet chocolate chips. I did bake my cookies at 350 for just under 10 minutes. They turned out chewy but a little underdone which made them also soft. My family all LOVED this cookie recipe. Next time, I will double the recipe right off.
Yummy! Followed the recipe but made a couple of additions with a tsp of cinnamon and chopped pecans. I did use chocolate chips instead of the chunks. I will definitely make these again.
These are excellent! The recipe makes really chewy cookies that do not spread much on the cookie sheet. I will definitely make these again!
Extremely soft and chewy! The only change I made was that I used 1/2 cup whole wheat flour and 1/2 cup all purpose flour. A big hit with the husband.
Excellent--they came out dense and chewy--not crunchy--which is how I like them! The only thing I changed was how much chocolate I used--recipe calls for 6 oz, I used 4 and it was plenty. 12 minutes in the oven then pretty much straight onto some wax paper to cool, and they were perfection!!!
Absolutely delicious with just the right amount of peanut butter flavor! I used four squares of chocolate vs. six and these baked up perfectly in ten minutes - even the cookie dough is irresistable!
* Percent Daily Values are based on a 2,000 calorie diet.
BAKER'S Peanut Butter Oatmeal Chocolate Chunk Cookies
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 67
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