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Soft Peanut Butter Oatmeal Cookies Recipe

Read Reviews (6)
5 6
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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.
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES:39 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES: 39 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Peanut Butter Oatmeal Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p210

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.

Reviews for Soft Peanut Butter Oatmeal Cookies(6)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 29, 2013

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.

MY REVIEW
Reviewed Apr. 15, 2012

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

MY REVIEW
Reviewed Dec. 5, 2011

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

MY REVIEW
Reviewed Apr. 27, 2011

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.

MY REVIEW
Reviewed Oct. 20, 2009

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.

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