Identity Crisis Cookies

These cookies are the Sybil of the cookie world. Chockfull of oats, a smattering of spices, an undertone of peanut butter, and studded with chocolate chips, it’s hard to know just what category they fall under. Oatmeal cookie? Peanut Butter Cookie? Chocolate Chip? or d.) All of the above? With three different, distinct personalities all rolled into one bite, I call them Identity Crisis Cookies.

I made the mistake of making these on the first day of one of my rare “weekends” (2 days off in a row, but in retail, you never actually have a traditional Sat/Sun). Well, making them wasn’t the mistake. Making them when I didn’t have anyone to give them too immediately was. By the time I was able to share them with my coworkers, there weren’t really enough to share. Shameful. I just couldn’t help myself when it came to these cookies! I’m not usually a huge fan of oatmeal cookies, but that didn’t stop me from going back for more.

I can’t believe it’s taken me this long to actually own Baking: From My Home to Yours, the basis of the entire Tuesdays with Dorie project. As soon as I saw it on the shelf at a used bookstore, I snatched it up and wouldn’t let go! I’ll probably never be a TWDer, but I’m happy to finally have the book that has produced so many of the beautiful things I’ve seen around the web for so long. If these cookies are any indication about the rest of the recipes, I can’t wait to bake more things from it!

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Identity Crisis Cookies
Adapted from Baking: From My Home to Yours
Makes about 24 cookies



1 ½ cups old fashioned oats
½ cup all purpose flour
½ teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch of salt
½ cup (1 stick) unsalted butter, room temperature
½ cup peanut butter, smooth or chunky
½ cup granulated sugar
½ cup light brown sugar, packed
1 large egg
½ teaspoon vanilla extract
¾ cup semi-sweet chocolate chips

1. Line baking sheets with parchment paper or silicone baking liners; set aside.
2. In a medium bowl, whisk together oats, flour, baking soda, cinnamon, nutmeg, and salt; set aside.
3. In the bowl of an electric mixer, cream butter, peanut butter, and sugars until light and creamy, about 3 minutes. Add egg, beating until combined, then add vanilla extract. With mixer on low, add oat mixture a little at a time, mixing until just combined. Fold in chocolate chips.
4. Using a 1-inch cookie scoop or a heaping tablespoon, drop dough onto prepared baking sheets two inches apart, pressing gently with your hand to flatten the dough slightly. Chill dough on baking sheets in refrigerator for about 20 minutes. (Dough can chilled up to overnight, either in the mixing bowl, or already divided out on baking sheets. If chilling more than an hour, cover dough with plastic wrap.)
5. While dough is chilling, preheat oven to 350F. When dough is chilled, remove from fridge, and bake, rotating pans halfway through until cookies are golden and the edges are just beginning to brown, about 13 to 15 minutes. Remove from oven and let cool on baking sheet for a couple minutes before transferring to a wire rack to cool completely.

Per serving (1 cookie): 166 calories; 8g fat; 3g protein; 21g carbs