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Oatmeal Peanut Butter Chip Cookies

 Oatmeal Peanut Butter Chip Cookies
Sun Prairie, Wisconsin reader Sandra Castillo stores balls of this cookie dough in the freezer, so home-baked cookies are just minutes away.
15 ServingsPrep: 15 min. + freezing Bake: 20 min.


  • 3/4 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 cups quick-cooking oats
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup raisins
  • 3/4 cup peanut butter chips or Reese's pieces


  • In a large bowl, cream butter and sugars until light and fluffy. Beat
  • in eggs and vanilla. Combine the oats, flour, baking soda and salt;
  • gradually add to creamed mixture and mix well. Stir in raisins and
  • candy. Drop by tablespoonfuls onto ungreased baking sheets. Cover
  • and freeze.
  • Transfer frozen cookie dough balls to a large resealable plastic
  • freezer bag. May be frozen for up to 3 months.
  • To use frozen cookie dough: Place dough balls 2 in. apart on greased
  • baking sheets. Bake at 350° for 18-22 minutes or until golden

2 of 2

Oatmeal Peanut Butter Chip Cookies (continued)

Directions (continued)

  • brown. Remove to wire racks to cool. Yield: about 3-1/2 dozen.
Nutritional Facts: 1 serving (2 each) equals 348 calories, 13 g fat (8 g saturated fat), 53 mg cholesterol, 208 mg sodium, 52 g carbohydrate, 2 g fiber, 6 g protein.