Tuesdays with Dorie: Chunky Peanut Butter & Oatmeal Chocolate Chipsters

This week's selection was chosen by Stefany of Proceed with Caution. I really like making cookies, it's almost instant gratification. I was a little lazy this week because I didn't have exactly everything I needed for making them and I didn't feel like braving the grocery store so I made due. Really it wasn't that bad, I just only had 1.5 cups of oats instead of 3 and my peanut butter was low-fat and smooth instead of chunky. I used Ghirardelli 60% Caco Chocolate Chips and they were fantastic. I also experimented and used 3 less tablespoons of butter than called for, I couldn't tell a difference either.

I refrigerated my dough for about an hour before baking the cookies. I left the first batch in a little too long and they were crispier than I wanted them. The subsequent batches I pulled out around 11 minutes and they were perfect. The cookies did spread and had a thin, chewy texture - which was great because that's my husband's favorite kind of cookie, flat and chewy. The cinnamon gave out a distinct flavor but it went well with the bittersweet chocolate chips. I also used a few of the cookies and made ice cream sandwiches (using vanilla bean ice cream) we both really liked those too, the cookies held up well to freezing. So again, we both enjoyed the cookies! The husband is super excited for next week's cookies, he loooves malted milk balls.