Tuesdays with Dorie—Chunky Peanut Butter and Oatmeal Chocolate Chipsters

Operation Baking Gals is a group started by Susan of She's Becoming DoughMessTic dedicated to shipping baked goodies once a month to soldiers stationed overseas. According to Dorie, these Chunky Peanut Butter and Oatmeal Chocolate Chipster cookies are good candidates for shipping, so “Give A Little Support” and bake these up!

{They’re also perfect as after-school treats for the kids!}

Playing Around
I tried baking these cookies in paper coin wrappers! I thought it might be a cool way to keep a log shape, and it worked {for the most part}.

To get the cookie dough in the wrapper, you just take a spoonful and push it in. I found using my hands was easier than a spoon.

I was running behind on my TWD post and too impatient to chill the dough as recommended in the recipe, so when they were baking, they gushed out a bit. But, after chilling them and then trimming the ends, they looked presentable. Plus, they didn’t get crispy, but stayed soft and chewy inside the wrapper.

I first tried this technique with the Granola Grabbers, where the dough is more crumbly, and it worked perfectly with that cookie dough.

Recipe

You can find the recipe for Chunky Peanut Butter and Oatmeal Chocolate Chipsters in the book Baking: From My Home to Yours by Dorie Greenspan. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! Thanks to Stefany of Proceed with Caution who chose the recipe for this week.

Baking time: I baked them in the coin wrapper for 15-18 minutes at 350˚F.

Yield: I halved the recipe, and it made 18 $2-Canadian-coin-size log cookies.

Tasting Notes
The oatmeal and chocolate combined with the peanut butter makes these cookies delicious! I loved how soft and chewy mine were. It's the perfect treat for the first day of school!

Recipe for Next Week (September 9)
Chocolate Whopper Malted Drops on page 85 Rachel of Confessions of a Tangerine Tart.