Chunky Dunks [PB Oatmeal CCCs]

Have you ever seen that bumper sticker, "I don't skinny dip, I chunky dunk"? You don't dip these cookies in milk, you chunky dunk these cookies in milk. There is nothing delicate about them.

These are not the cookies to set out at at teatime. These are the cookies to eat warm from the oven after dinner and then again at midnight, in your pajamas leaning back against the stove and drinking milk from the carton. 

They are Peanut Butter Oatmeal Chocolate Chip cookies with one extra ingredient that no one will ever guess but is just enough of an extra punch that it makes these cookies inexplicably good. It's ginger and its little hint of warmth is especially welcome in these cookies which seem to warm you from the inside out while eating them.  These are perfect to make with kids and are ever-so-slightly wholesome thanks to the whole wheat flour and oatmeal. And hey, dark chocolate is good for you.

I learned the cold-and-cubed butter method for cookie making while making a knockoff of Levain Bakery cookies and it yields wonderfully plump and lusciously thick cookies every time, just the way I like 'em.

Chunky Dunks

1 cup butter, cold from the fridge and cut into cubes

1 cup light brown sugar, packed

1/2 cup sugar

2 eggs

1/2 cup peanut butter (natural is best but Jif will work just fine!)

1 Tablespoon vanilla

3 cups oatmeal

1 cup whole wheat flour

1/2 cup all purpose flour

1 Tablespoon baking powder

1/4 teaspoon salt

1-2 teaspoons ginger (1 is just a hint, 2 is if you really like the taste of ginger)

1 12-ounce bag dark chocolate chips or dark chocolate chunks

1. Mix together the butter and both sugars until light and fluffy, about 5 minutes on the "Cream/mix" setting on your mixer.

2. While the butter is mixing, blend together the oatmeal, both flours, baking powder and salt in a separate bowl until combined.

Ok, ok, so I didn't use a separate bowl....but that would have been more efficient!

3. Turn the mixer to a lower speed and add the eggs one at a time, beating until each is thoroughly mixed in. Add vanilla and mix until combined. 

4. With the mixer turned off, stir in the dry ingredients with a wooden spoon until a few streaks of flour remain. Add the chocolate chips and continue blending with a wooden spoon until completely combined.

Well hey there. Try not to eat it all now: this is what granola bars wish they tasted like.

5. Chill the dough for at least an hour (overnight is even better!).

Ready for scoopin'

6. Preheat the oven to 350.

7. Scoop the dough into ping-pong sized balls and bake for 10-11 minutes, until set and very slightly browned on top, rotating the cookie sheets once during baking.  

One of my favorite kitchen gadgets (pardon the camera flash, these were late-night cookies)

8. Cool briefly on the pan for 2 minutes, then remove to a wire rack to finish cooling.

This picture doesn't really do the ooey gooey chunks of chocolate justice.

These cookies are practically a meal thanks to the oatmeal and peanut butter, meaning they are perfectly acceptable to eat throughout the day. Yay!  Enjoy.