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Have fun experimenting with this recipe. I have swapped out the last two ingredients and replaced it with everything from chopped up Reese's Peanut Butter cups, shredded coconut or Heath bits to it, but something about the dark chocolate chunks really works for me. If you do substitute the chocolate here for other add-ins, just be sure they roughly weigh the same as the 24 oz. combined weight of chocolate chips and grated chocolate -- otherwise your proportions will all be out of whack.
Recipe type: Cookie
Serves: 60 small cookies
  • 1½ C. old-fashioned rolled oats
  • 2 C. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 sticks (1 C.) unsalted butter, softened
  • 1 C. granulated sugar
  • 1 C. firmly packed light brown sugar
  • 1 Tbs. vanilla
  • ¾ C. peanut butter
  • 2 large eggs
  • a 12 ounce bag semisweet chocolate chips
  • 8 oz. semisweet chocolate, grated
  1. In a food processor, pulse 1 cup oats until ground fine. In a large bowl, stir together ground oats, remaining ½ C. whole oats, flour, baking powder, baking soda and salt.
  2. In another large bowl with an electric mixer, beat together butter and sugars until light and fluffy and beat in vanilla and peanut butter. Add eggs, 1 at a time, beating well after each addition, and gradually beat in flour mixture. Add chocolate chips and grated chocolate, beating until just until combined.
  3. Chill cookie dough, covered, at least 2 hours and up to 1 week.
  4. Preheat oven to 325 degrees.
  5. Form rounded tablespoons of dough into balls and arrange about 2 inches apart on ungreased baking sheets. Flatten balls slightly.
  6. Bake cookies in batches in middle of oven 15 minutes, or until just pale golden. Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely.
Recipe by Portland Sampler at https://portlandsampler.com/meals-on-wheels-oatmeal-peanut-butter-chocolate-chip-cookies/