1tspcoarse Kosher salt, divided(if using table salt, use half the amount)
¼tspground nutmeg
8ozgood-quality dark chocolate
Instructions
In the bowl of your stand mixer fitted with the paddle attachment, beat the peanut butter, butter, granulated sugar and brown sugar for 5 minutes on medium speed, scraping the bowl down occasionally.
With the mixer on low, mix in the egg and vanilla.
In a separate bowl, combine the flour, oats, baking soda, 1/2 teaspoon salt, and the nutmeg.
With the mixer on low, add the dry ingredients by spoonfuls, mixing just until moistened.
Line several large baking sheets with parchment paper.
Use a tablespoon-sized cookie scoop to portion the dough. (I mounded the dough a little in my cookie scoop and got 27 cookies.)
Set the dough balls 3 inches apart on the baking sheet, and flatten the dough slightly with the palm of your hand. Refrigerate for 1 hour.
Preheat the oven to 350. Bake the chilled cookies on the center oven rack for 9 minutes, until a pale golden brown, slightly set around the edges, but still soft in the middle.
Cool the cookies on the pan for 5 minutes, then transfer to a cooling rack to cool completely. If needed, refrigerate the baked cookies for a few minutes to firm them up, before dipping them in the chocolate.
Melt the chocolate gently in a double boiler, just until smooth. Remove from the heat.
Dip the cooled cookies in the chocolate, gently scraping off any excess on the edge of the bowl. Set them on a baking sheet lined with parchment paper.
Sprinkle the chocolate with 1/2 teaspoon coarse Kosher salt.
Let the chocolate set completely before storing the cookies in an airtight container.
Notes
Leftover cookies should be stored in an airtight container for up to 3 days, or wrapped well and frozen for 3-6 months.