Peanut Butter-Chocolate Chip Oatmeal Cookies
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- Yield Makes about 6 dozen
Ingredients
- 3 cups old-fashioned rolled oats
- 1/3 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup natural peanut butter
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups salted whole peanuts
- 2 cups semisweet chocolate chips
Directions
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Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.
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Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
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Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
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Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
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Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.
I agree with Shanilee. My cookies spread out quite a bit and were scorched when I pulled out after 13 minutes. Still chewy, not crispy. This wasn't my favorite recipe. I really think more flour would have helped.
These cookies flattened & spread out quite a bit when they came out of the oven. This made them pretty crispy and airy. I usually like chewy fluffy cookies, so I was skeptical at first, but I actually liked these! They were a hit with other people too. Next time I make them, I'll try adding more flour like other reviewers suggest. Oh, and keep an eye on them- they can burn quickly!
I veganized this cookie by replacing the eggs with one mashed banana, and beat it with the butter and sugars. Also, I added one third cup of white flour and the cookies came out in a traditional shape and texture. Very good!
This recipe is a hit! It makes a bunch of super tasty, crisp cookies that can't be beat.
I reduced the white sugar to 2/3c and added 1/3 c white flour to the recipe then about half way through cooking added another 1/3 c WW flour. I am at 7000 ft. so extra flour is always needed. I was looking for a thicket cookie to take camping. Both ways came out good. Next time I might substitute another 1/2c peanut butter for one of the sticks of butter.
This is an amazing recipe!! Not too sweet, the peanut butter taste with the oatmeal is yum. I omitted the peanuts because we have a nut allergy in the family. This is a keeper. :)
I just made these and both my hubby and I think that they came out amazing!!!
Our family gives this cookie two thumbs up. I love whole wheat dessert recipes. We are a white sugar and brown sugar free family. I made these cookies with organic agave as my sweetner. The agave sweetner and ghirardelli chocolate chips where perfect for us.
These cookies are just incredible. Best if not overcooked.
i easily made these gluten free by using 1/3 cup of gf baking mix and gf oats
everybody LOVED these cookies and nobody could tell that they were gluten free =)
My daughter has a nut allergy, so I substituted pea butter for the peanut butter, and raisins for the whole peanuts. They were crispy on the outside, and chewy on the inside....delicious. Tasted like real peanut butter cookies to us!!
They were yummy, but very runny so I had to add another cup of flour.
Yummmm! Crispy and healthier than most. They beg the question, " Got milk?". I'll keep this one at the front of my file. Thanks Martha!
WannA tRy thIs recipe!!!! lol
These were good! I did notice the batter was a little thinner than I expected- but I made no changes and they came out great. I did bake them for less time- about 8 minutes in my oven and they were good to go!I would make these again for sure!
If you like crispy cookies, these are for you! I followed the recipe exactly and didn't have any problems with the amount of flour. They baked up nicely. Flavor was good. Probably wouldn't make them again though because it's not my type of cookie. A lot of sugar and a lot of crunchy "stuff" but no cakey cookie holding all together. More like candy.
These are some of the best cookies I've ever made! They're very, very good. I did make a few small changes, however: I initially added 1 1/3 C of white flour and then, at the end when I noticed that the dough was still a bit runny, I added yet another 1/3 C of white flour. (I did substitute white for wheat since that's what I had on hand.) I also added a bit more salt than the recipe called for. Lastly, I used dry roasted peanuts, rather than the salted cocktail variety.
This is mine and my families favorite cookie now! I don't add the peanuts or the choclate chips. Instead I substitute white chips for the chocolate chips and leave out peanuts. Everyone that tries it loves them!
These cookies are very good. I read the comments before making and agree that they need more flour. I added 1/3 C wheat flour and 1/3C white flour. I also cut down on the sugar. I used 3/4 C each of the brown and white sugars. The cookies turned out really good and held their shape when baking. I also used unsalted peanuts. This cookie is easy to mix and make and very delicious!
These are now one of my top ten cookies! I can not decide if they are like candy or peanut brittle but they still have the essence of a cookie with great texture and flavor.
I skipped the chips this time and I think I would roast the peanuts a little before adding to the dough.
I do agree on the amount of flour was too little. After I made 12 cookies I had to add 1/2 cup of flour to get it the right consitancy. But other than that we all loved them! It as probably a type-o 1 1/2 cup of flour seems right.
Not that great. Would not make again or recommend. Although not low-fat my husband tasted them and said, "these must be low-fat/healthy, they aren't that good."
these are fabulous! I didn't need to add any extra flour, my dough was not the slight bit runny; it may depend on the p-nut butter used ? I did add 1/2 c. finely shredded coconut, just seemed like the riight thing to do. baked for 13 minutes.
AMAZING!
baking mine for 11 minutes was a lot ... i also need to add some extra flour, it was to runny with just a third of a cup. However the final results were delicious!
They were wonderful. I added walnuts instead of peanuts and they were just as great !
The cookies were wonderful once I added an additional cup of flour. No one else mentioned it, but the dough was too liquidy. I baked 2 cookies and they spread and didn't hold together after cooled. I added another cup of flour to the dough, then they were great.
These cookies were absolutely wonderful. The peanut butter made the cookies. I loved the fact that it had whole wheat flour and a lot of oatmeal. I don't feel quite as bad eating cookies if there is something healthy in them. They tasted fantastic. I added a bit of flax meal, hemp hearts, and dried cranberries for a little zing.
These cookies were absolutely wonderful! A combination of my three favourite cookies all in one. I used chunky natural peanut butter instead of chopped peanuts and they were still excellent!
These cookies were absolutely wonderful! A combination of my three favourite cookies all in one. I used chunky natural peanut butter instead of chopped peanuts and they were still excellent!
A thin, slightly crispy, peanut buttery granola-like cookie. I chilled the dough before baking in fear of a super thin cookie.
These cookies are delicious and very easy to make!