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Soft 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.
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch YIELD: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

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.

Nutritional Facts

2 each: 196 calories, 10g fat (4g saturated fat), 24mg cholesterol, 155mg sodium, 24g carbohydrate (16g sugars, 2g fiber), 4g protein .

Reviews for Soft Peanut Butter Oatmeal Cookies

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MY REVIEW
phanchar 150856
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
oneofthesedays 155574
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
Donalee2 83628
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
frittilary 159449
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
ssstome 74645
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."

MY REVIEW
billcopeland 207389
Reviewed Sep. 24, 2009

"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"

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