Peanut Butter Oatmeal Cookies Recipe

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100% would make again

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These soft cookies are a favorite of relatives and friends. When I double the recipe and take them to work, they always disappear.

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  • 39 Servings
  • Prep: 15 min. Bake: 10 min./batch

Ingredients

  • 1 jar (12 ounces) peanut butter
  • 1/2 cup butter, softened
  • 1 cup plus 2 tablespoons packed brown sugar
  • 1 cup sugar
  • 3 eggs
  • 2 teaspoons baking soda
  • 3/4 teaspoon vanilla extract
  • 3/4 teaspoon corn syrup
  • 4-1/2 cups quick-cooking oats
  • 1 cup (6 ounces) miniature semisweet chocolate chips
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  • 1/2 cup English toffee bits or almond brickle chips

Directions

  • In a large bowl, cream the peanut butter, butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in baking soda, vanilla and corn syrup. Stir in the oats, chips and toffee bits.
  • Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 1 minute before removing to wire racks. Yield: about 6-1/2 dozen.

    Editor's Note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe. This recipe does not use flour.

Nutrition Facts: 1 serving (2 each) equals 196 calories, 10 g fat (4 g saturated fat), 24 mg cholesterol, 155 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g protein.

Peanut Butter Oatmeal Cookies published in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p210

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Reviews for Peanut Butter Oatmeal Cookies (2)

Peanut Butter Oatmeal Cookies

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Reviewed on Oct. 20, 2009 by ssstome

These cookies are great! Made them larger then suggested and cooked them longer as well. Cookies are similar to Monster cookies and because of the butter/pb the chips don't stick well but can be managed if you squish the dough when putting on the cookie sheet. Did not find them dry at all! Use good peanut butter and not the cheap stuff.

Reviewed on Sep. 24, 2009 by billcopeland

I baked these cookies for the office crew and could not use them. The quantity of oatmeal resulted in a stiff, dry cookie dough which would not hold the chocolate chips and almond brickle chips together in the cookies. These were so dry that they would not drop by tlbsps. onto the cookie sheets. I reduced the cooking time but still had a dry cookie that tasted only of overpowering oatmeal.

I definitely would never make these again!

B. Copeland

Lumberton, NC

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