These cookies fall somewhere between chewy and caky.
Make Ahead: The dough needs 20 to 30 minutes' chilling time in the refrigerator. Store baked cookies in an airtight container for up to 3 days, or freeze them for up to 3 months.
Servings: 3 dozen cookies
- 3/4 cup flour
- 1/3 cup unsweetened cocoa powder
- 1/4 cup rolled oats (do not use quick-cooking or instant oats)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chunky natural peanut butter
- 1/4 cup canola oil
- 1/2 cup packed dark brown sugar
- 1/2 cup sugar
- 2 large eggs
- 3 tablespoons plain low-fat yogurt
- 1 tablespoon vanilla extract
- 1/4 cup semisweet chocolate chips
- 1/4 cup trans-fat-free peanut butter chips, such as Sunrise
- 1/4 cup turbinado sugar, for rolling
Preheat the oven to 350 degrees. Have 2 or 3 ungreased baking sheets at hand.
Whisk together the flour, cocoa powder, oats, baking soda and salt in a medium bowl.
Combine the peanut butter, oil and sugars in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed for 1 to 2 minutes, until the sugars are well incorporated. Add the eggs, yogurt and vanilla extract; beat for 1 to 2 minutes until well blended.
Reduce the speed to low; gradually add the flour mixture until well combined. Use a spatula to fold in the chocolate chips and peanut butter chips. The dough will be sticky.
Cover and refrigerate for 20 to 30 minutes or work with the unchilled dough, handling it as little as possible. Place the turbinado sugar in a saucer or on a plate. Use a small cookie scoop or slightly rounded tablespoons of dough to form thirty-six 1-inch balls, rolling the balls in the sugar as you work and arranging them, spaced 2 inches apart, on the baking sheet. If you are shaping the dough by hand, moisten your hands as needed to prevent sticking. Bake 1 sheet at a time for 8 to 10 minutes, until the cookies are just set. Do not overbake.
Let cool on the baking sheet for 2 minutes before transferring the cookies to a wire rack to cool completely before serving or storing.
Adapted from the December 2009 issue of Eating Well magazine.
Tested by Leigh Lambert.
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