Peanut Butter Oatmeal Chocolate Cookies

There are no cookies left in the cookie jar but Raul is ready to remedy that dire situation. "What kind would you like?" he asks.

"Peanut butter," pipes up Drew. "Or maybe oatmeal."

"What about peanut butter and oatmeal?" asks Raul. "That way we get taste and texture treats. Or . . ."

"Or?"

"Or what about peanut butter oatmeal and chocolate?"

"Do we have chocolate?"

"We do," reassures Raul. "Now that the computer is working again can you google me a recipe. Just so I can make sure that the ratios are correct."

Drew dutifully googles and finds hundreds of recipes for a combo he had never knew existed. "There's tons," he says. "But here is a Martha Stewart one that looks amazing. And it is Martha Stewart. I love her Halloween recipes and ideas. And it is Martha Stewart." 

"That's the one," says Raul. "Print it."

Martha Stewart's peanut butter, oatmeal and chocolate chip recipe, along with some lovely photos and commentary, can be found at marthastewart.com but here are the basics. R&D are out of natural or organic peanut butter  - "It is all natural from Kraft," insists Raul - but that is the only major deviation from the doyenne diva's recipe.

Ingredients:

• • 3 cups old-fashioned rolled oats
  • 1/3 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup natural peanut butter
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups salted whole peanuts
  • 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.

2. Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.

3. Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.

4. Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.

5. Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to two days.

"Now those are some fancy schmancy cookies," raves Raul proudly. "Me and Martha are a good team."

Drew agrees but is unable to talk because his mouth is full but gives an enthusiastic, two chocolate-smeared thumbs up.