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peanut butter oatmeal chocolate chip cookies

Peanut Butter Oatmeal Chocolate Chip Cookies

  • Author: Rebecca Blackwell
  • Yield: 20


Peanut Butter Oatmeal Chocolate Chip Cookies. These large, soft, lightly sweetened peanut butter cookies are loaded with chopped peanuts, oatmeal, and chocolate chunks.



  1. Preheat oven to 350 degrees and cover a couple of baking sheets with parchment paper.
  2. In the bowl of a food processor, chop the peanuts until they are in small pieces by pulsing 4 or 5 times, one second per pulse.
  3. Add both flours, oats, baking soda, and salt to a medium size bowl and stir with a whisk to combine.
  4. Beat the melted butter, peanut butter, both sugars, eggs, milk, and vanilla with an electric mixer on medium-high speed for 1-minute, until well combined. Stir in the dry ingredients, chopped peanuts and chocolate chunks just until everything is combined and formed into a dough.
  5. Shape 1/4 cup size balls of cookie dough with your hands and plop down onto parchment covered baking sheets, making sure to space each ball at least 3-inches apart. Flatten each ball slightly with the palm of your hand and bake, one sheet at a time, for 14-15 minutes. When done, there will be slight cracks in some of the cookies and they will appear set. Be careful to not overtake.
  6. Remove from the oven to cool on wire racks. Cookies will keep in an airtight container at room temperature for up to 1 week or freeze for up to 2 months.