peanut butter + oatmeal chocolate chip cookies

Every now and then we have our struggles with self-doubt and superfluous insecurities. Sometimes a sliver sized fragment of my own self-consciousness will splinter off and lodge itself into my blog. In dark times I'll compare my site with other food blogs and berate myself for not being as successful, especially when I discover a gorgeous newbie blog that already has a gazillion followers and resplendent acknowledgments in Saveur & Gourmet etc..

So when I was contacted by Martha's Circle last week, asking if I'd like to join, I was Beyond elated! Unfortunately, due a conflict with my current ad network (which I adore!), I had to turn down the offer. But it was just what my blog and I needed; irrefutable proof that one doesn't necessarily need an SLR camera, or the fancy bells and whistles of Photoshop, to get "noticed."

I hope you don't mind me sharing that bit of exciting news. I'm a chronic wallflower, but sometimes the warm glow of a spotlight feels soft and cosy. If une gamine dans la cuisine were a cat, she'd be purring like a lioness. :)

Now, lets talk cookies.

My Pinterest food boards are ever-growing monsters. I feed them daily with recipe links and mouth-watering photos. Last week I finally decided to make a small dent in my to-bake list by actually making something from my to-bake list.

Out of all the chocolate chip cookie recipes I have made, this one received the most accolades, and the most "Oh, just one more, please?" requests. It's the best of three worlds - peanut butter, oatmeal and, of course, chocolate chips. Did I mention that they're made with brown butter, too? And yes, they're chewy, thick + massive.

Honestly, words fail to describe this lofty level of awesomeness. These cookies must be experienced to be believed.

Peanut Butter Oatmeal Chocolate Chip Cookies
makes about 12-14 large cookies

ingredients
10 Tablespoons unsalted butter, cut into 10 pieces
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
3/4 cup old fashioned rolled oats
1 1/4 cups tightly packed, light brown sugar (dark will work too)
1/2 cup creamy peanut butter {Note: Please don't use low-fat}
1 large egg
1/2 teaspoon pure vanilla extract
1 1/2 cups dark chocolate chips (I used Ghirardelli's 60% cacao chips)
Coarse sea salt (optional)

method
Brown the butter: In a large saucepan, melt the butter over medium-low heat. Increase the heat to medium and, stirring occasionally, cook the butter until it turns golden brown and develops a nutty aroma. Depending on the stove's heat, it can take 5-8 minutes for the butter to brown properly. During this process the butter will first become foamy before changing color, making it difficult to see what's going on. Just be sure to give it a good stir now and then so that the butter doesn't burn. Once it's gorgeous and fragrant, remove the pan from the heat. Allow the browned butter to cool for about 40 minutes.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Add the rolled oats and whisk to combine; Set aside.

In a stand mixer bowl, fitted with the paddle attachment, beat the brown sugar and cool browned butter together on medium speed for about 5-7 minutes (stop and scrape down the sides of the bowl as needed). Add the peanut butter and beat till combined. Add the egg and vanilla and beat on medium speed for about 3-5 minutes - keep scraping down the bowl when necessary.

Turn the mixer down to low speed and slowly add the flour/oat mixture. Beat just until the white streaks of flour have disappeared. Add the chocolate chips and use a large wooden spoon or rubber spatula to fold them into the cookie dough. Cover the bowl tightly and refrigerate for at least 3 hours. {Note: I chilled mine overnight.}

Remove the dough from the fridge and allow it to sit at room temperature until it's easy to scoop. Preheat the oven to 350 F. Line cookie sheets with parchment paper.

For each cookie, measure out about three heaping Tablespoonfuls of dough (mine each weighed approximately 56 grams). Roll into balls and place onto prepared cookie sheets - allowing about 2-inches of space between each cookie. Use the back of a measuring cup, or your palm, to gently press down each mound of dough so it's about (or just below) 1/4-inches thick. Sprinkle a little sea salt onto each cookie (if desired).

Bake for 10-11 minutes, or until the edges are just starting to turn brown (the middles will look slightly under-baked - that's okay!). Remove the sheets from the oven and place onto a cooling rack. Allow the cookies to rest on the sheets for about 8-10 minutes before removing.

adapted from Cooking Classy