Chocolate Chip Peanut Butter Cookies
Total TimePrep/Total Time: 30 min.
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/3 cup packed brown sugar
- 1/2 cup chunky peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (6 ounces) semisweet chocolate chips
- In a bowl, cream butter and sugars; beat in peanut butter, egg and vanilla. Combine flour, oats, baking soda and salt; stir into the creamed mixture. Stir in chocolate chips.
- Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° until golden brown, 10-12 minutes. Cool 1 minute before removing to a wire rack.
Nutrition Facts2 each: 310 calories, 18g fat (8g saturated fat), 38mg cholesterol, 293mg sodium, 36g carbohydrate (23g sugars, 2g fiber), 5g protein.
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Jan 1, 2020
Delicious little cookie! Will double the recipe next time :-)
Jun 24, 2019
Sooooo amazingly good, and easy enough for my 10 and 8 year olds to help out, not only did they enjoy hleping make these but the entire family was impressed by how yummy these turned out to be. Thanks for a rotating sweet treat in our home.
Jun 5, 2019
These are a wonderful cookie. i used my convection oven, which bakes 25 degrees lower than the recipe calls for. They were perfect at 11 1/2 minutes. A family favorite!! Freeze well too.
Apr 6, 2019
Extremely delicious, and nice and chewy. The peanut butter flavor is subtle and not as strong as I was expecting, but these are still so good.
Jun 12, 2018
These are very easy cookies to make. I did make some adjustments to the recipe. I used smooth peanut butter,semi sweet and milk chocolate chips, increased to 2 cups( we love our chocolate chips) 1/2tablespoon of vanilla and 3/4 cup of old fashion oats.
May 14, 2018
I saw the rating and quickly printed out the recipe. When I went to make them, however, is when I saw the oatmeal listed. I went ahead and made them anyway according to the recipe. They turned out really well and everyone really liked them. However, the oats gave it a grainy texture that I didn't care for. Even though I let them cool on the tray as directed before transferring them to a wire rack, I still had some crumbling problems. Overall they were pretty good and even made 30 cookies, but next time I'll probably just add chocolate chips to a peanut butter cookie recipe.
Oct 31, 2017
This recipe was really easy to make and pretty tasty. I made two different batches, one with oats and one without bc I made for work and knew someone was allergic to oats. Both turned out great. I personally liked the ones with out the oats the best, but both were good.
Oct 1, 2017
this is an EXCELLENT RECIPE!! I was able to produce a more CRUNCHY textured cookie without burning my cookies by just baking them a little longer. I actually produced soft, medium and crunchy textured cookies from the same batch of dough. (I made a double batch) Everyone is happy!! I prefer dunking my crunchy cookies in milk where the kids like them softer. I followed the recipe as written except I used choco peanut-butter chips.
Jan 28, 2017
My hubby asked me to bake some cookies for him to take to work, I gave these a try. One word, delicious. My hubby liked them so much he said "these are too good for me to take to work". Except for doubling the recipe I made exactly as written. I did take the advice of one reviewer and allowed the cookies to cool, on the cookie sheet, before transferring to a cooling rack, I had no problem at all with crumbling. Will definitely be making these again.
Sep 7, 2016
Excellent cookie with good peanut butter flavor. I used hershey mini kisses in place of semi sweet chips. I also used whole wheat pastry flour instead of all purpose. They turned out lovely. I think it is a good size batch.