Ingredients
- 1 1/2 old-fashioned rolled oats
- 2 c flour
- 1 t baking powder
- 3/4 c cocoa
- 1 t baking soda
- 1 t salt
- 1 c (2 sticks) unsalted butter, at room temperature
- 1 c sugar
- 1 c firmly packed brown sugar
- 1 T vanilla
- 3/4 c peanut butter
- 2 large eggs
- 1 (12oz) bag semisweet chocolate chips
- 8 oz semisweet chocolate, grated
Preparation
Step 1
In a large bowl, stir together oats, flour, baking powder, baking soda and salt.
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 just until combined. Chill cookie dough, covered at least 2 hours and up to 1 week.
Preheat oven to 325 degrees. Form rounded tablespoons of dough into balls and arrange about 2 inches apart on ungreased baking sheets. Flatten balls slightly. 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.