I love the run-on-sentence that is the name of this divine cookie as much as I love the cookie itself. It’s monsoon season here and I have been dying for some good home-made Americana in my Bombay kitchen. I think the greatest American contribution to the world is pumpkin pie, a culinary wonder I discovered during my first Thanksgiving in the US. I have been in India and Tanzania for the last two years doing fieldwork for my Ph.D. and think longingly of chocolate chip cookies.
Have you read Julia Glass’s The Whole World Over? Greenie, the protagonist of the novel, is a pastry chef in New York City. I love that she bakes solidly, unpretentious desserts for Walter…
“Walter was the owner and gadabout host of a retro-American tavern that served high-cholesterol, high-on-the food chain meals with patriarchal hubris…Greenie wasn’t wild about the Eisenhower-era foods with which Walter indulged his customers–indulgence, she felt, was the province of dessert…most of the desserts [she made for Walter] were not her best or most original, but they were exemplars of their kind: portly, solid-citizen desserts, puddings of rice, bread and noodles–sweets that the Pilgrims and other humble immigrants who had scraped together their prototypes would have bartered in a Mayflower minute…”
What are these if not Solid-Citizen Desserts?
Chocolate Chip Peanut Butter Oatmeal Cookies
This recipe is adapted from Brown Eyed Baker, but is modified to suit a Bombay kitchen and clamy monsoon weather.
1 Cup All Purpose Flour
1 Tsp. Baking Soda
1/4 Tsp. Salt
1/2 Cup Butter
1/2 Cup Peanut Butter
1/2 Cup Castor Sugar
1/3 Cup Light Brown Sugar or Demarara Sugar (whisked once in a blender)
1/2 Tsp. Vanilla Extract
1/2 Cup Oats
1 Cup Semi-Sweet Chocolate Chips
Makes 30 bite-size cookies.
1. Preheat the Oven to 350 F or 177 C. Prepare cookie trays and set aside.
2. Sift together flour, baking soda and salt.
3. Cream together peanut butter, butter, castor sugar, demarara sugar and vanilla extract. I use an electric hand mixer. Use whatever you have at hand. Add the eggs.
4. Add the dry ingredients a little at a time till combined.
5. With a wooden spoon mix in the oats. Then the chocolate chips.
6. Place in a dry glass bowl, cover with cling film and chill in the fridge for 20 minutes.
7. Remove from the fridge and spoon teaspoons-full onto the cookie tray leaving room for the cookies to expand.
8. Bake for 15 minutes, till the cookies are golden brown at the edges and the tops are beautifully wrinkled.
9. Devour immediately.