Our project for this week's Tuesdays with Dorie was the Chunky Peanut Butter and Oatmeal Chocolate Chipsters, on page 73 of "the book." Thank you to Stefany of Proceed with Caution for choosing this recipe!
I made a few changes to the recipe, reducing the white sugar by 1/2 cup, increasing the salt to 1/2 teaspoon, reducing nutmeg to 1/8 teaspoon, and substituting some raisins and chopped peanuts for some of the chocolate chips. As I only had smooth, natural peanut butter on hand, I ended up "mixing my own" from a combination of 2/3 cup smooth natural peanut butter, about 2/3 cup chopped peanuts, and 1 tablespoon of vegetable shortening. It all worked just fine!
The verdict? We liked them but were not crazy about them. We both agreed we'd rather have either a plain peanut butter cookie or an oatmeal-raisin-spice cookie. Tomorrow the rest of them go into work and I'm sure they will be gone fast!