- 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
- 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.
- 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.
Reviews forSoft Peanut Butter Oatmeal Cookies
"I made these cookies and love them. I used old fashioned oats, mini cinnamon chips and mini Simi sweet chips. They are soft and wonderful."
"The only thing I changed, was I only had crunchy peanut butter. It was a wonderful cookie. Try it !!"
"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"
"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."
"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."
"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. CopelandLumberton, NC"