Special Oatmeal Chip Cookies
Best of Country Cookies
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My son dubbed these "the cookie" after just one taste, and they've become my signature cookie since then. I haven't shared my "secret" recipe until now. —Carol Poskie, Pittsburgh, Pennsylvania
SERVINGS: 33
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. Bake: 10 min./batch + cooling
Ingredients:
- 1 cup butter, softened
- 1 cup peanut butter
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups old-fashioned oats
- 1 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1-1/2 cups semisweet chocolate chips
- DRIZZLE:
- 1 cup white chocolate confectionary coating, melted
- 1 cup dark chocolate confectionary coating, melted
Directions:
In a large mixing bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, cinnamon, baking soda and nutmeg; gradually add to the creamed mixture and mix well. Stir in chocolate chips.
Roll into 1-in. balls. Place 2 in. apart on greased baking sheets; flatten to 1/2-in. thickness. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
Drizzle with white coating in one direction, then with dark coating in the opposite direction to form a crisscross pattern. Yield: about 5-1/2 dozen. *Editor's Note: Confectionary coating is found in the baking section of most grocery stores. It is sometimes labeled "almond bark" or "candy coating" and is often sold in bulk packages of 1 to 1-1/2 pounds.