Sara Foster is a terrifically talented cook who runs Foster’s Market in Durham, NC. I got to hang out at the market with Sara, and my memory of the enticing store is slightly blurred by the insanely good grits breakfast bowl I inhaled while visiting. For those of us who’ve fantasized about opening a market/catering company/specialty foods store, this is like that dream just manifested itself. And you kind of want to be Sara herself, too.
So this week I was in the market for a new cookie recipe (read: always), and lucky for me Sara’s new book Foster’s Market Favorites had just landed in my apartment. This recipe practically hurtled itself out of the book yelling “MAKE ME”. It’s like someone took the most beloved three cookies in the world and smushed them into one.
Sara gives Martha Stewart credit for the original recipe, which she adapted, slightly, and then I adapted Sara’s slightly, and let’s just say thank you to both talented ladies, and credit should be given where credit is due.
Peanut Butter Chocolate Chip Oatmeal Cookies
- ½ pound (2 sticks) unsalted butter softened
- ½ cup creamy peanut butter
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract or pure vanilla powder see Note
- 3 cups old-fashioned rolled oats
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 2 cups bittersweet chocolate chips
- 2 cups salted cocktail peanuts
- Preheat the oven to 375°. Lightly spray two baking sheets with nonstick cooking spray.
- In a large bowl, beat the butter, peanut butter, and brown and white sugars until creamy. Beat in the eggs, one at a time, scarping down the sides of the bowl between each addition. Beat in the vanilla.
- In a medium sized bowl, mix together the oats, flour, baking powder, cinnamon and salt. Add the flour mixture to the creamed mixture and beat on low speed to just combine. Stir in the chips and the peanuts until they are evenly incorporated.
- Place the batter in ¼ cup scoops on the prepared baking sheets. Press down into cookie shaped disks. I like to bake them one at a time, but if you want to bake both sheets at once, you might want to rotate them and switch the racks midway throughout the process. Bake for 12 to 14 minutes, until browned on the edges, then let them sit for one minute on the tray before transferring them to wire racks to cool. Repeat with the rest of the batter.
Made this recipe? Post a photo of your delicious creation on Instagram with our hashtag #dinnersolved