15 May 2013
On Saturday night I had a serious hankering for dessert. So, naturally, I went rummaging through the kitchen in search of inspiration. I lit upon the idea of oats. And peanut butter. And chocolate chips. I found a recipe in my beloved Dorie Greenspan cookbook, but alas, I didn’t have enough butter. So I halved the recipe. I also only had natural peanut butter, which is usually not highly recommended for baking, as the oils tend to spread and mess up the form of whatever you’re baking. So I decided to pour the batter straight into our iron skillet, in which it could spread as much as it liked. And let me tell you, it was a tremendous success. It’s a bona fide oatmeal cookie, but somehow the cinnamon and nutmeg really work well with the peanut butter. It’s kind of amazing finding both of those flavors in one bite. And, of course, I used chunky peanut butter, so there’s a little bit of a crunch.
I took this picture on Monday, so you can see that, er, we really liked it. I am so glad I put it in the skillet (so much faster than shaping, baking, and cooling 36 cookies!), and the halved recipe is kind of perfect for just the two of us. One dear reader of mine loves peanut butter and chocolate more than anything else in the land (she knows who she is), and to her, I clink my fork!
Peanut Butter Oatmeal Chocolate Chip Skillet Cookie
Adapted from Dorie Greenspan’s Baking: From My Home to Yours
1.5 cups old fashioned oats
1/2 cup all purpose flour
1/2 tsp baking soda
1 tsp ground cinnamon
1/8 tsp freshly ground nutmeg
1/8 tsp salt
1 sticks unsalted butter, at room temperature
1/2 cup peanut butter
1/2 cup sugar
1/2 cup (packed) light brown sugar
1 large egg
1/2 tsp pure vanilla extract
3/4 cup chocolate chips or chunks (I used chocolate chips)
-Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Lightly grease your iron skillet.
-Whisk together the oats, flour, baking soda, spices and salt. Working with a stand mixer, preferably fitted with a paddle attachment, or with 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.
-Pour batter into iron skillet and bake for about 40 minutes, until golden brown and a toothpick comes out clean.