Peanut Butter Oatmeal Cookies Recipe

Nutrition Facts

  • One serving:
  • (2 each)
  • Calories:
  • 196
  • Fat:
  • 10 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 24 mg
  • Sodium:
  • 155 mg
  • Carbohydrate:
  • 24 g
  • Fiber:
  • 2 g
  • Protein:
  • 4 g


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Peanut Butter Oatmeal Cookies

Taste of Home's Holiday & Celebrations Cookbook
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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.

SERVINGS: 39

CATEGORY: Dessert

METHOD: Baked

TIME: 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
  • 1/2 cup English toffee bits or almond brickle chips

Directions:

In a large mixing 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.


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