Taken with my phone in 2017. Yea, it's an excuse :)

As the self-proclaimed “The Cookie Lady,” making cookies is serious business for me. I found this recipe on JoCooks.com because, well, it was the first one that popped up when I searched on Pinterest, hehe. And it's delicious. Soft, chewy, thick, slightly spread but with an amazing texture. Easy to make, quick, yields plenty, and tastes great. Happy day!

Chewy Peanut Butter Oat Cookies

Bahasa Indonesia Available here.

By Riana Ambarsari
Original Author: JoCooks.com

Ingredients:

2 cups oats (any variety)
2 cups minus 2 tbsp all-purpose flour
2 tbsp cornstarch
1 tsp baking soda
2 tsp ground cinnamon (optional)
1/2 tsp salt
1 cup unsalted butter
1 cup smooth peanut butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 cup dark chocolate chips

Instructions:

Preheat oven to 175°C (350°F).
Cream together butter, peanut butter, granulated sugar, and brown sugar until smooth, about 3 minutes. Add eggs and vanilla, beat until well combined.
In a separate bowl, mix flour, cornstarch, oats, baking soda, cinnamon (if using), and salt. Gradually add this dry mixture to the butter mixture, stirring with a wooden spoon until fully incorporated (or use the mixer on the lowest speed).
Stir in chocolate chips with a wooden spoon or spatula.
Use a small ice cream scoop to portion the dough, or shape into balls by hand, and place them on a cookie sheet. Bake in the oven for 10 minutes, no longer that that! You've been warned.
Remove from oven and cool on a wire rack.

Secrets to Delicious and Perfect Cookies:

Don’t substitute margarine for unsalted butter. You can use salted butter, but margarine is a no-go.
Don’t replace brown sugar with palm sugar.
If the dough spreads too much, chill it in the fridge for at least 30 minutes, or until it firms up.
Don’t overbake; they won’t be soft and chewy but crispy, and the wrinkles won't be as nice (super important!). Ten minutes is perfect. Even if they look underdone, they’ll continue to cook after being taken out of the oven.
Don’t use vanilla powder. Use the best vanilla you can find and afford.
Press a few extra chocolate chips onto the dough balls once they’re on the baking sheet. This is crucial for that perfect look. Kinda flexing a little bit.

Notes:

Dough can be stored in the fridge (1 day) or freezer (1 week) in an airtight container.
Makes about 50 cookies.

Happy baking!

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Bahasa Indonesia

Sebagai penyandang gelar terhormat The Cookie Lady yang diberikan oleh diri saya sendiri, maka bikin cookies adalah hal yang penting dan serius. Resep ini saya ambil dari JoCooks.com karena resep inilah yang muncul paling atas waktu saya search di Pinterest, hihihi. Enaaaak. Soft, chewy, tebal mumbul, meleber secukupnya tapi kemerutnya kece. Bikinnya gampil, cepet, dapetnya banyak, enak. Happy day.

Chewy Peanut Butter Oat Cookies

By Riana Ambarsari

Original Author: jocook.com

Bahan:

2 cup oat (varian apapun)

2 cup kurangi 2 sdm tepung terigu serbaguna

2 sdm maizena

1 sdt baking soda

2 sdt kayu manis bubuk (optional)

1/2 sdt garam

1 cup mentega tawar

1 cup selai kacang halus

3/4 cup gula pasir

3/4 cup brown sugar

2 telur ukuran besar

1 sdt vanilla

1 cup dark chocolate chips

Cara Membuat:

Panaskan oven 175 derajat Celsius.
Kocok mentega, selai kacang, gula pasir dan brown sugar sampai halus, kurang lebih 3 menit. Masukkan telur dan vanilla, kocok lagi hingga rata.
Di mangkuk terpisah, campur terigu, maizena, oat, baking soda, kayumanis (jika pakai), dan garam, aduk rata. Masukkan campuran tepung ini ke dalam adonan mentega, aduk dengan sendok kayu hingga tercampur rata (atau gunakan mikser speed paling rendah).
Masukkan chocolate chips, aduk rata dengan sendok kayu atau spatula.
Gunakan sekop es krim ukuran kecil untuk mencetak kukis. Atau bentuk bulat-bulat dengan tangan, letakkan di dalam loyang kue kering. Panggang dalam oven selama 10 menit, jangan lebih!
Keluarkan dari oven, dinginkan di atas rak.

Rahasia cookies enak dan cakep:

Mentega tawar jangan diganti margarin. Boleh diganti mentega asin, tapi jangan diganti margarin. Gak boleh.
Brown sugar jangan diganti gula palem.
Kalau hasilnya terlalu meleber, masukkan adonan ke dalam kulkas minimal 30 menit, atau sampai adonan dingin dan mengeras.
Jangan kelamaan manggang, nanti jadinya gak soft chewy tapi crispy, kemerutnya juga kurang cakep (penting banget ya?). 10 menit kelar. Walaupun keliatannya belum matang, tapi dia akan terus terpanggang walaupun sudah keluar oven.
Jangan pakai vanilla bubuk. Pakai the best vanilla you can find and afford.
Tempelkan beberapa butir chocolate chips tambahan pada bulatan adonan cookies yang sudah di loyang. Ini penting untuk pencitraan.