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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
  • Total Time
    Prep: 25 min. Bake: 10 min./batch + cooling
  • Makes
    about 5-1/2 dozen

Ingredients

  • 1 cup butter, softened
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon 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
  • DRIZZLE:
  • 1 cup white candy coating, melted
  • 1 cup dark chocolate candy coating, melted

Directions

  • 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 in the opposite direction to form a crisscross pattern.
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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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