baking Dorie

Tuesdays With Dorie: Chunky Peanut Butter and Oatmeal Chocolate Chipsters

I’ve been making oatmeal chocolate chip cookies for years, the ones from the Quaker Oats box. Everyone loves them, and I get requests for them from people I haven’t seen for months at a time. They’re really good.

All that is prelude to my saying that this week’s Tuesdays With Dorie recipe was for peanut butter oatmeal chocolate chip cookies, taking mine just a bit further flavorwise. #2 Son helped out this time, making the batter completely on his own.


I refrigerated the batter for about three hours, and then scooped it out with my lovely little cookie scoop. (The batter, by the way, was really good. We ate more than was strictly a good idea.)

Baked them. Ate one. Wow. Warm chocolate chip cookies are one of the little pleasures of life.

But I couldn’t leave well enough alone. All the other TWD bakers have inspired me to push everything just a little further.

So I slapped some vanilla ice cream between a couple of cookies, and let me tell you, that was incredible.

I would have eaten most of the cookies myself, along with most of the ice cream, but luckily I had two extra 16-year-old boys here overnight (in addition to the usual one), and they polished off the couple of dozen cookies and nearly half a gallon of ice cream that were left after dinner.

But I would have.


Check out how far all the other TWD bakers pushed this recipe, and if you want to try it yourself, head on over to Proceed With Caution, where Stefany will have it all typed up for you.

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