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Peanut Butter Oatmeal Cookies Recipe

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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Peanut Butter Oatmeal Cookies Recipe

Prep: 15 min. Bake: 10 min./batch

Yield: 39 Servings

15 10 25

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 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.

Nutritional 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.

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

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Peanut Butter Oatmeal Cookies

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Reviewed on Jan. 29, 2013 by phanchar

Would adding a bit of liquid to the cookie dough have taken care of their being so dry and not sticking together? A tablespoon or two of milk or water. My husband and I love a good cookie and I always read the reviews before I print one out. Definitely will try this one.

Reviewed on Apr. 15, 2012 by oneofthesedays

The only thing I changed, was I only had crunchy peanut butter. It was a wonderful cookie. Try it !!

Reviewed on Dec. 05, 2011 by Donalee2

I READ THE REVIEWS ON THESE COOKIES AND WHEN I MADE THEM I ONLY USED 3 CUPS OF OATMEAL. THAT WAS PLENTY AND THEY TURNED OUT BEAUTIFULLY. I CAN SEE WHY 4.5 CUPS OF OATMEAL WOULD MAKE THEM DRY. DONALEE2

Reviewed on Apr. 27, 2011 by frittilary

I've made this recipe over and over again. My son LOVES these cookies. He's in a "healthy eating" phase, so I omit any of the chips, and use all-natural, organic peanut butter.

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