Carol Poskie, whose cookies brighten several offices, says this is "my most requested recipe." It was recently featured in Taste of Home magazine's Best of Cookies issue.
3 cups old-fashioned rolled oats (not quick-cooking)
1 cup all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon salt (if peanut butter is unsalted)
1/4 teaspoon nutmeg
1 teaspoon baking soda
1 cup butter or margarine
1 cup chunky peanut butter
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups semisweet chocolate chips
1/2 cup melted dark chocolate thinned with 2 teaspoons shortening
1/2 cup melted white chocolate thinned with 2 teaspoons shortening
Preheat oven to 350 degrees.
Stir together oats, flour, cinnamon, salt if using, nutmeg and baking soda in large bowl.
Beat together butter or margarine, peanut butter and sugars in large bowl at medium speed until light and fluffy. Add eggs and vanilla, mixing well.
Beat in oat mixture on lowest speed just until blended. Stir in chips.
Drop dough by rounded tablespoons, placing 2 inches apart. Bake for 12 to 15 minutes or until lightly golden and just firm around edges.
Cool on baking racks.
Drizzle with dark chocolate in one direction, then with white chocolate in other direction. Let sit until chocolate is set.
Store in airtight container with wax paper between layers up to 3 days or freeze. Makes 4 to 5 dozen.
Tested in Suzanne Martinson's kitchen by her mother
Thursday, December 02, 1999
