Thursday, February 11, 2010
Chocolate Oatmeal Cookies
makes 4 dozen
For the oatmeal cookie layers:
2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon nut meg
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups (packed) brown sugar
2 large eggs
2 teaspoons pure vanilla extract (or 1 tsp and the row from one vanilla bean)
3 cups old-fashioned (rolled) oats
1 cup dry roasted peanuts, coarsely chopped
For the chocolate layer:
1 cup (12 ounces) semi-sweet chocolate chips
4 tablespoons unsalted butter
1 teaspoon pure vanilla extract
Center a rack in the oven, and preheat oven to 350 degrees Fahrenheit. Spray your cookie sheets with non-stick spray or line with parchment paper.
To make the oatmeal layer:
Whisk together the flour, baking soda, nutmeg and cinnamon.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until it is soft and creamy. Add the brown sugar and beat for 2 minutes, then add the eggs, one at a time, beating for a minute after each egg goes in. Beat in the vanilla. The mixture should be light and fluffy. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear. Still on low speed, or working by hand with a rubber spatula, stir in the oats and chopped peanuts.
Scoop the cookie mix by a tablespoon onto your prepared cookie sheets bake until done 10-12 minutes.
To make the chocolate layer:
Set a heat-proof bowl over a saucepan of simmering water. Melt ingredients stirring constantly.