This weeks Tuesday with Dorie was chosen by Stefany of Proceed with Caution she chose the Chunky Peanut Butter and Oatmeal Chocolate Chipsters located on page 73 of Baking: From My Home To Yours by Dorie Greenspan.
When I was mixing this dough together I just wanted to jump right in. The smell of the peanut butter just made me so hungry. I ended up using creamy peanut butter because it was at room temperature. Don’t ask but I have this thing that I put my peanut butter in the refrigerator. My mom tells me that I get it from my father because he always did that and she would keep hers in the pantry. I guess I take after my dad in a lot of ways. But I think another reason why I do it is because of all those food course that I took in college. I don’t want anything weird growing in it, so just in case I put it in the refrigerator. Also, I usually only use crunchy peanut butter because I LOVE it. I think it stems from when I had braces as a kid and that was one of the things that you couldn’t have. I had to live without for 2 years and I am not going to do that anymore 🙂 .
I also ended up using Egg Beaters instead of whole eggs because I have a carton in the refrigerator that I really need to get rid of 🙂 . I am slowly starting to clean out my refrigerator and freezer. The best thing that I added to this recipe was the Chinese Cassia Cinnamon that I got from Penzey’s. Like I have said before this cinnamon and the Vietnamese Cinnamon is to die for. If you ever get the chance to purchase any you should because you will die and go to cinnamon heaven as soon as you smell it. Trust me, it is worth it.
The first batch I followed Dorie’s directions: I put the dough in the fridge for a few hours, then I took them out scooped them onto a cookie sheet, flatten the tops, and baked at 350°F for 13 minutes. The cookies spread out WAY too much. For the next batch I lowered the heat to 325°F and baked for 10 minutes and then for an additional 4 minutes. This time the cookies did not spread out as much and turned out a little better. For the final batch I decided not to flatten the tops of the cookies to see if that would help, and the cookies had a lot better shape this time.
After googling this recipe and looking at other bloggers pictures that have made this recipe; I have come to the conclusion that my dough is too soft. I think this is do to the fact that I added Egg Beaters instead of regular eggs. Everything else I measured correctly and this actually happened with another recipe when I used Egg Beaters as a substitute. In conclusion, when using Egg Beaters reduce the amount used or just use regular eggs. Oh well, they just don’t look pretty but they taste good.
The flavor of the cookies was good, but I think next time I will take one of dories recommendations and replace the chocolate chips with raisins (golden, of course). The flavor of these cookies is more reminiscent of an oatmeal raisin cookie with the oatmeal and cinnamon. The peanut butter adds another nice flavor component, but I think that the chocolate is just too much for me.