OK, I know I already have a recipe for Dark Chocolate Chip and Peanut Butter Chip Oatmeal Cookies on this site. And they are truly wonderful cookies too. But they’re just a little bit different, and variety is always a good thing. And speaking of good things, these cookies are really a good thing. Good for grownups, good for kids, and the perfect way to make life just a little bit better for those around us.

These are really difficult times we are living through right now. A virus that is adversely impacting everyone’s lives, societal tension (that I pray will help towards ending systemic racism), and our current leadership in Washington D.C., which appears to espouse authoritarianism rather than democracy.

Any one of these problems taken by themselves would be beastly. But all three at once? Like I said, these are difficult and totally unprecedented times we are all trying to successfully maneuver. So my answer, since I have no answer for the big problems, is to work on the small boo-boos. And what better way to lift someone’ spirits than by offering them a big old chunky cookie? OK, I know it’s not a substitute for world peace. But it’s an effort. And any kind of effort is better than nothing at all. You just never know what impact a simple gesture might make to someone’s well-being.   

The other day I received a lovely card in the mail. The card, along with the written sentiment, included a copy of my dear friend Ellen’s favorite recipes, and a couple clips from an old calendar by one of her favorite artists – Erica Oller. What a delightful thing for Ellen to do. And it truly made my day. It’s the little things in life that make people feel special. And this loving correspondence from my dear friend was just what I happened to need.

So bake some cookies, send a friend a note, phone a buddy, wave at strangers, or in your own way – make a difference.

As always, virtual hugs from Chez Carr. And I hope you enjoy the recipe.

1 c. (2 sticks) unsalted butter, room temp. 

1 c. granulated sugar

½ c. brown sugar, packed

2 lg. eggs, room temp.

1 c. peanut butter (not the “natural” kind)

2 tsp. vanilla

1½ c. “fluffed”* unbleached all-purpose flour 

1 tsp. baking powder

1 tsp. baking soda

1 tsp. kosher salt

2 c. rolled oats

1½ c. dark chocolate chips

1 c. peanut butter chips 

Cream the butter, granulated sugar, and brown sugar together until soft and well combined. Add the eggs, peanut butter, and vanilla. Scrape down the sides of the bowl and beat again as needed.

Whisk the flour, baking powder, baking soda, and salt together in a medium sized mixing bowl.  

Add the dry ingredients to the wet ingredients and mix just until combined. Add the oats. Once combined, gently beat in the chocolate and peanut butter chips. Chill the dough for about 30 minutes in the refrigerator.  

Using an ice cream scoop, place balls of dough on lightly greased or parchment paper lined cookie sheet, a couple of inches apart. Bake in a pre-heated 350 degree oven for 14-18 minutes or until browned on the bottoms. The centers will still look a bit soft.

Remove from the oven and allow to cool on baking sheet for 3 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container.

Please note: I used a 2-inch diameter ice cream scoop (leveled off) and the cookies were a perfect size. Usually I make small cookies, but this time I went big! Made 25 sensational cookies.

*Fluffed Flour:

Flour stored either in the bag it came in or a covered container tends to compact. To prepare the flour for accurate measurement, fluff it up with a spoon, then shake the flour into the measuring cup, and level it off. I do this every time I use flour in cakes, cookies, or any recipe that calls for an exact measurement. Every single time! It truly makes a difference in the final product.

However, fluffing flour doesn’t matter as much for bread baking because there are just too many variables in building bread. The hydration of a sourdough starter, the type of flour used, etc. etc. But for most baked goods, fluffing flour is a must. Weighing flour is also an option. That is if the weight is provided in the recipe. Doesn’t happen that often, but weighing flour is the absolute best way to insure accuracy.