Oatmeal Peanut Butter Chip Cookies Recipe

4 4 6
Oatmeal Peanut Butter Chip Cookies Recipe
Oatmeal Peanut Butter Chip Cookies Recipe photo by Taste of Home
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Oatmeal Peanut Butter Chip Cookies Recipe

Read Reviews
4 4 6
Publisher Photo
I store balls of this cookie dough in the freezer, so yummy and wholesome home-baked cookies are just minutes away. And, they're great warm from the oven. —Sandra Castillo, Janesville, Wisconsin
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. + freezing Bake: 20 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. + freezing Bake: 20 min.

Ingredients

  • 3/4 cup butter or margarine, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon 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 Reese's pieces or M&M's

Directions

In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture. 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 brown. Remove to wire racks to cool. Yield: about 3-1/2 dozen.
Originally published as Chunky Oatmeal Cookies in Quick Cooking March/April 2004, p17

Nutritional Facts

2 each: 348 calories, 13g fat (8g saturated fat), 53mg cholesterol, 208mg sodium, 52g carbohydrate (31g sugars, 2g fiber), 6g protein.

  • 3/4 cup butter or margarine, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon 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 Reese's pieces or M&M's
  1. In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture. Stir in raisins and candy. Drop by tablespoonfuls onto ungreased baking sheets. Cover and freeze.
  2. Transfer frozen cookie dough balls to a large resealable plastic freezer bag. May be frozen for up to 3 months.
  3. 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 brown. Remove to wire racks to cool. Yield: about 3-1/2 dozen.
Originally published as Chunky Oatmeal Cookies in Quick Cooking March/April 2004, p17

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Reviews forOatmeal Peanut Butter Chip Cookies

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SJS9 User ID: 4019106 265792
Reviewed May. 9, 2017

"Dough was very hard to work with. Cookies came out way too crispy. I made them to send to one of my sons. I hesitate even mailing them out. SJS9"

MY REVIEW
spikeman User ID: 7796794 258347
Reviewed Dec. 19, 2016

"Dough not easy to work with. I wanted to use right away. I would recommend adding peanut butter also. Cookies kind of dry."

MY REVIEW
Randsauder User ID: 366019 53546
Reviewed Mar. 30, 2010

"I added some peanut butter and baked them immediately. They are delicious!"

MY REVIEW
lurky27 User ID: 1251896 56537
Reviewed May. 11, 2009

"Yummy! I made them for a party and everyone raved about them. FYI ~ If you do not want to freeze the dough, bake each batch at 350 for 11 minutes.

~ Theresa"

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