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Peanut Butter-Chocolate Chip Oatmeal Cookies

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This crunchy chocolate-chip cookie is enhanced by rolled oats, salted peanuts and natural peanut butter.

  • Yield: Makes about 6 dozen

Source: Martha Stewart Living, January 2005

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
  • 8 ounces (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

  1. Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.

  2. 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.

  3. Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.

  4. Using a 1 1/2-tablespoon ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.

  5. 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.

Cook's Notes

Cookies can be stored in airtight containers at room temperature up to 2 days.

Reviews Add a comment

  • aaaaaaaaaaaa
    25 FEB, 2015
    A cooling rack is a must. First pan-full were cooled on the counter and they crumbled apart, then I cooled on pan for 1-2 minutes, and then rack until completely cool. The best! Creates a large batch and are crowd pleasers everytime!
    Reply
  • lucemeldrum
    2 APR, 2014
    1 star for this recipe! Made it from her cookie book and they melted to flat, paper-thin, crisp over-done cookies and I use the word cookie lightly. I wondered how 1/3 cup flour would bind these together and the dough was delish and thick like a normal drop cookie recipe, but a complete failure to bake. The min 15 minutes was too long as well. I looked up other oatmeal cookie recipes of hers and found one that is identical except its 1 cup plus 1 tbsp of flour and 1/2 cup of wheat germ.
    Reply
  • jenjenbarnes
    7 FEB, 2014
    Ugh. I was so frustrated with this recipe. The dough was DELICIOUS but the cookies came out flat and crumbly. I should have added more flour and definitely will next time if I decide to bake these again. I would also try refrigerating the dough as others have mentioned. Disappointed.
    Reply
  • jessMScom
    13 DEC, 2013
    *also below recipe: cookies will be beautifully crunchy and thin refrigerated batter for half hour before baking chose to not add any peanuts or chocolate chips decreased/changed the sugars check cookies after 15 minutes. but baked 20 minutes.... was perfect Beautiful crunchy flavorful cookies
    Reply
  • jessMScom
    13 DEC, 2013
    Great! w/ changes: 3 cups non-instant rolled oats 1/3 cup less 1 T whole wheat flour 1 T oat flour 2 T sorghum flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 3/4 cup packed light-brown sugar 1 T dark brown sugar 3/4 cup turbinado sugar 1 tsp mild molasses (Brer Rabbit brand) 2 sticks unsalted butter, softened 1/2 cup unsweetened crunchy peanut butter (Santa Cruz brand dark-roast Crunchy) 2 large eggs 1 tsp vanilla, or Tawny Port Batter will be soft. Baked 20 minutes @ 350 on parchment
    Reply
  • OUKat96
    16 SEP, 2013
    I made this recipe with my Certified GF Oats and palm sugar and it was terrific. For the bit of whole wheat flour, I sub'd sweet sorghum flour (gf) and found that I needed to add something more like 1/2 a cup so that the batter didn't look quite a wet. I also subbed out part of the peanuts for some chopped dried cherries and only had on hand white chocolate chips. The resulting cookies were delish!
    Reply
  • ClaireAnnM
    14 SEP, 2013
    I didn't read the reviews first but my cookies turned out well in the end. I was suspicious about the icing-like consistency of the dough despite using whole wheat bread flour so I kept a watchful eye on the oven. At 350F cookies browned quickly w soft middle & slight burnt taste that I actually like in PB cookies, but not everyone does. I let the rest of the dough sit overnight to hydrate the oats, made smaller cookies, baked at 325. Glorious. Will make these again with a pinch more salt.
    Reply
  • Michael Engle
    4 SEP, 2013
    These cookies are a total failure. There was not enough flower so they turned into crepes. I added some all Purpose flower on the last 3 batched and they were better. If there was 1 cup of All Purpose flower to go along with the 1/4 cup of Whole Wheat flower it would have worked. Sorry Martha you get a big fat " F" in the baking department.
    Reply
  • Jujee
    23 AUG, 2013
    This is a really good cookie recipe! But I am glad that I read the reviews about the cookies spreading too much. I added a little more flour as well for a total of 3/4 c and they were perfect! Love the whole peanuts, great flavor, nice and chunky.
    Reply
  • Sonya_Curry
    4 JAN, 2013
    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.
    Reply