Friday, January 21, 2011

Favorite Friday Recipe: Peanut Butter Oatmeal Chocolate Chip Cookies

This is my go to recipe for cookies.  No matter what I do (and trust me, I've left out/added a lot of ingredients to things I make), these always seem to turn out.  In fact, for this batch, I added too much oatmeal so that's why the cookies remained puffed up instead of spreading out--they still tasted amazing though!

I think you can add pretzels, m&ms, raisins etc. to the batter to make it more monster cookie-like.  In fact, I think I'll be doing that next...

  • 1/2 cup butter softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 1/2 cup peanut butter (if using natural, use above sugar amounts, if using regular pb, cut down the sugar a bit)
  • 3 eggs
  • 3/4 tsp of vanilla
  • 3/4 tbsp of corn syrup (I don't even know what 3/4 of a tsp of corn syrup does so you could try to leave it out if you're not into that.  B claims it's what makes the cookies great)
  • 2 tsp baking soda
  • 4 cups oats
  • 1/4 to 1/2 lb chocolate chips (I highly recommend Guittard milk chocolate!)

  • Whip softened butter, sugar, brown sugar and peanut butter together
  • Try to keep your husband from eating all the butter/pb/sugar mixture
  • Add eggs, vanilla, corn syrup and baking soda to mix
  • Threaten your husband that there now are raw eggs in it and he could get salmonella poisoning if he dares to steal any more batter
  • Add oats cup by cup until combined
  • Mix in chocolate chips by hand (I now know this because chocolate chips have bent two of my Kitchenaid wire whisks out of shape) 
  • Scoop cookies out with melon baller or a spoon or your hand, whatever it takes
  • Bake at 350F for 10-12 min
  • Tops and bottom edges should be a golden brown when you take them out
  • Let them cool for a few minutes on the pan
  • Then transfer to a wire rack and try to keep your hands off them!

ps--this dough also refrigerates and freezes very well if you like to have freshly baked oven warm cookies at any time of the day. (which is how our household operates)


  1. How cool you displayed them in a Pyrex!

    I hope to make these soon they look delicious :)

  2. These sound so good...but there's no flour? Really?

    OK, a tip so you don't keep destroying your whisks: when I make cookies, I use the flat beater attachment (not sure what it's called, mine is white and sort of triangular in shape). It creams butter and sugar well, and doesn't balk at chocolate chips.

    The whisk I save for things that get whipped—cream, etc.

  3. Rebecca--no flour! I pretend this is a "healthy" cookie recipe, except for the sugar, and pb, and chocolate chips :o)

    Thanks for the tip on a different attachment--I'll have to check it out!

  4. This is the compilation of every one of my favorite cookies. I am definitely having DH make these for me. Thanks for the recipe.

  5. I like that puffed up look of your cookies and they sound delicious. The flavor combo is one that I love but I'll have to give it a try with other mix-ins too. I have a new linky on my blog called "Sweets for a Saturday" and I'd like to invite you to stop by and link this up.