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Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies
These soft cookies are a favorite of relatives and friends. When I double the recipe and take them to work, they always disappear.
39 ServingsPrep: 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 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.
© Taste of Home 2013

2 of 2

Peanut Butter Oatmeal Cookies (continued)

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.
© Taste of Home 2013