“Scarborough, ME, and Hobe Sound, FL. Thank you, Paula! Ingredients: 1-1/2 cups old-fashioned oatmeal (not quick cooking type), divided use 2 cups all-purpose flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 2 sticks (1 cup) unsalted butter, softened 1 cup granulated sugar 1 cup firmly packed light-brown sugar 1 tbsp. vanilla extract 3/4 cup chunky peanut butter 2 large eggs 2 cups semisweet chocolate chips 8 oz. semisweet chocolate, grated (may substitute 8 oz. semisweet chocolate chips and process until finely ground in food processor) Directions: Place 1 cup oatmeal in bowl of food processor; pulse until finely ground. Transfer to a large bowl and add remaining 1/2 cup whole oatmeal, flour, baking powder, baking soda, and salt. Reserve. In another large bowl, combine butter and both sugars and beat on medium speed of electric mixer until light and fluffy. Beat in vanilla and peanut butter. Add eggs, 1 at a time, beating well after each addition. Gradually beat in reserved oat/flour mixture. Add chocolate chips and grated chocolate, beating just until combined. Chill cookie dough, covered, at least 2 hours and up to 1 week. Form rounded tablespoons of dough into balls and arrange about 2 inches apart on parchment-lined sheet pans. Flatten balls slightly and bake in a preheated 325°F oven in batches in middle of oven 15-17 minutes or until just slightly firm—do not overbake! Cool cookies 5 minutes and transfer to racks to cool completely. Yield: 4-1/2 dozen cookies.”
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Meredith Summers,
Shifting Sands
