Friday, December 16, 2011

Blogoversary, Part Two/Salted Peanut, Double Chocolate Chip Peanut Butter Oatmeal Cookie. Whew.

Cookies. How I love thee.

And like all good things in life, it takes work to make the perfect batch. Well, not to make them, per se. Baking them in batches is tiresome. Whipping up and eating a bucket-load of cookie dough? Easy as pie.

Pie isn't all that easy, by the way.

Cookie dough is bonafide Easetown. It's a one bowl wonder. Make the dough, scarf down a third of it, bake a third, flash-freeze the remaining dough and bake yourself some piping hot monster-sized cookies whenever you want. Breakfast, post-gym, midnight television. Carry some for sleep-overs and become the most popular girl there.

I'm speaking from life experience.

Make these cookies. You know; for the sake of life experiences. Don't be scared of the salted peanuts and chocolate chips. It works on ten different levels.

I made mine from 3/4th of a big Cadbury's Dairy Milk Bar. Notice the white Toblerone? I'm not a fan of white chocolate, but it goes pretty well in this recipe. I've adapted this from Brown Eyed Baker, who has never let me down when I want something with peanut butter and chocolate in it.

Add a little extra if you're going to keep stealing and stuffing your face! I always do.

Peanut Butter-Oatmeal-Double-Chocolate-Chip cookies:
(makes 32 cookies)


2 cups all-purpose flour (maida)
2 teaspoons baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup creamy peanut butter
1 cup granulated white sugar
2/3 cup light brown sugar
1 teaspoon vanilla essence
2 eggs
1 cup rolled oats
1 cup semisweet chocolate chips
1/2 cup salted, roasted peanuts, coarsely chopped
1/2 cup white or milk chocolate chips


Preheat oven to 180 degrees C  (350 degrees F).

Line a baking tray with aluminium foil or parchment paper and keep it aside.

In a big bowl, mix together the flour, baking soda and salt. Keep aside.

In another bowl, beat together the butter, peanut butter, eggs, vanilla essence, white and brown sugar on Medium speed for around 3 minutes. Add the eggs and beat until combined.

Fold in the flour mix with a spatula, until just combined. Stir in the oats and the nuts, give it a mix.

Finally, add the chocolate chips. 

Place the cookie dough  in the form of scoops on the aluminium foil (no need to grease), leaving around 5 cms between each cookie. If you're using unsalted peanuts, you could try sprinkling half a pinch of coarse salt over the cookie dough before baking. Make indentations with a fork, if you like.

Bake for around 10 minutes, until lightly brown.

See the overbaked brown one? Not as chewy! :(
Pull out, let it cool completely on the foil. Store in air-tight containers.

Do have a cookie hot out of the oven. Dunk it in chocolate syrup or make an ice-cream sandwich. Eat half a dozen for dinner. Do get a full fasting lipid profile. Kidding. Oats and dark chocolate should cancel out the butter, no?

Are any cookie-houses hiring PR people?


  1. What did I say about not coming up with recipes that I feel like I have to try in the next 3 months *phbthtt!* This goes on my must make before Christmas list

  2. Are you kidding me? You make a cooking using Toblerone???? OK.. you are BRILLIANT! I am also a medical student and such a FOODIE.. love to bake, cook, & entertain....i just found this site through one of your comments in LOVE YOUR BLOG! :)

    1. Thank you so much! Totally made my day.

      People find it hard to believe that someone who works with disease daily loves to cook/eat/entertain, but show them that med students know how to have a good time (nerd style)!