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Special Oatmeal Chip Cookies

 Special Oatmeal Chip Cookies
My son dubbed these "the cookie" after just one taste, and they've become my signature cookie since then. I haven't shared my "secret" recipe until now. —Carol Poskie, Pittsburgh, Pennsylvania
33 ServingsPrep: 25 min. Bake: 10 min./batch + cooling


  • 1 cup butter, softened
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 cups old-fashioned oats
  • 1 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1-1/2 cups semisweet chocolate chips
  • 1 cup white candy coating, melted
  • 1 cup dark chocolate candy coating, melted


  • In a large bowl, cream the butter, peanut butter and sugars until
  • light and fluffy. Add eggs, one at a time, beating well after each
  • addition. Beat in vanilla. Combine the oats, flour, cinnamon, baking
  • soda and nutmeg; gradually add to the creamed mixture and mix well.
  • Stir in chocolate chips.
  • Roll into 1-in. balls. Place 2 in. apart on greased baking sheets;
  • flatten to 1/2-in. thickness. Bake at 350° for 10-12 minutes or
  • until golden brown. Remove to wire racks to cool.
  • Drizzle with white coating in one direction, then with dark coating

2 of 2

Special Oatmeal Chip Cookies (continued)

Directions (continued)

  • in the opposite direction to form a crisscross pattern. Yield: about
  • 5-1/2 dozen.
Editor's Note: Confectionary coating is found in the baking section of most grocery stores. It is sometimes labeled "almond bark" or "candy coating" and is often sold in bulk packages of 1 to 1-1/2 pounds.