Peanut Butter Chocolate Oatmeal Chunkies

This is for saying goodbye. 

These batch of cookies are for my Primary 6 students, a parting gift of sorts, for our last lesson together. I'm not a fan of peanut butter (actually LOATHE the stuff), but I know my kids love them. Oats, chocolate and peanut butter make for a fantastic, kid friendly, protein rich snack for them. Crispy on the outside, chewy inside, perfect to wash down with a glass of milk! 

The older my students get, the snarkier their comments can get. But ultimately, this is my way of thanking them for being so hardworking, thoughtful and driven. For being my inspiration and motivation for coming to work to teach, for teaching me how to listen, for showing me what it's like to look through the world through another pair of eyes. 

At times, the best part of the job is learning from them as much as they do from me. 

Chunky PB & Chocolate Chip Cookies (Adapted from Baking, from my home to yours)

Wrapped airtight or piled into a cookie jar, the cookies will keep at room temperature for about 4 days. Wrapped and frozen, they’ll be good for 2 months. Makes 20 big cookies 

·        1.5 cups old-fashioned oats

·        1/2 cup all-purpose flour

·        1/2 teaspoon baking soda

·        1 teaspoons ground cinnamon

·        Pinch of freshly grated nutmeg

·        ¼ teaspoon salt

·        4 ounces (113g) unsalted butter, at room temperature

·        ½ cup (125g) peanut butter (not natural)

·        1/2 cup white sugar

·        1/2 cup (packed) light brown sugar

·        1 large eggs

·        1/2 teaspoon pure vanilla extract

·        130g chopped bittersweet chocolate

1.) Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Line your baking sheet with parchment paper. 

2.) Whisk together the oats, flour, baking soda, spices and salt.

3.) Using a hand mixer, in a large bowl, beat the butter, peanut butter, sugar and brown sugar on medium speed until smooth and creamy. Add the eggs one at a time, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Mix in the chips.

4.) If the dough is not chilled, drop rounded tablespoonfuls 2 inches apart onto the baking sheets. If the dough is chilled, scoop up rounded tablespoons, roll the balls between your palms and place them 2 inches apart on the sheets. Press the chilled balls gently with the heel of your hand until they are about ½ inch thick.

5.) Bake for 13 to 15 minutes, rotating the sheets from top to bottom and front to back after 7 minutes. The cookies should be golden and just firm around the edges. Lift the cookies onto cooling racks with a wide metal spatula—they’ll firm as they cool.

6.) Repeat with the remaining dough, cooling the baking sheets between batches.

Baker's Notes

1.) Do use supermarket peanut butter, the natural stuff isn't sweet enough!

2.) I like to chill my dough for a minimum of 6 hours, this allows for a richer taste