Oatmeal Peanut Butter and Chocolate Chip Cookies Recipe - Allrecipes.com
Oatmeal Peanut Butter and Chocolate Chip Cookies Recipe

Oatmeal Peanut Butter and Chocolate Chip Cookies

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"If you can't decide what kind of cookie to make, this cookie has it all. The oats, peanut butter and chocolate chips are a chewy and flavorful combination."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs one at a time, then stir in the peanut butter, water and vanilla. Combine the flour and baking soda, stir into the creamed mixture. Finally, stir in the rolled oats and chocolate chips. Drop by teaspoonfuls onto an unprepared cookie sheet.
  3. Bake for 8 to 10 minutes in the preheated oven, until the cookies are lightly toasted on the edges. Remove from the baking sheet to cool on wire racks.
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Reviews More Reviews

Most Helpful Positive Review
Feb 06, 2007

I am giving these a strong 5 but with *large adjustments* I made them 3 times to get what I thought was a perfect PB Cookie:I always use part butter part crisco(I like the texture)so.. 1 stick of BUTTER, 1/4 c.Crisco,I use 1 cup of Crunchy PB, 3/4 cups of chocholate chips, 3/4 cups of P.B. chips,I have to use 1/2 cup more flour, I use milk(don't go over the 1/4 c. or they wil get candy like & to soft) I do pop in a pinch of cinnmn. NO nuts..the crunchy pb works great,cook for 14 min. (I live in Oregon) GREAT COOKIE!!

 
Most Helpful Critical Review
Aug 29, 2002

I thought this recipe lacked a strong distinct flavor. Not bad, but not the best recipe ever.

 
Aug 27, 2006

WOW, these cookies are phenomenal! I did make a few changes, 3/4 cup peanutbutter, a 1/4 more flour and oats, and I added some finely chopped peanuts (cause i forgot to get crunchy peanutbutter)plus I used milk rather than water, baked at 350 for 14 minutes. Thank you Anna, these cookies are going in my permanent cookie file!

 
Sep 07, 2006

AWESOME COOKIE!!! I added a little more peanut butter & about another 1/4 C flour, used peanut butter chips (didn't have chocolate on hand), dropped them on the cookie sheets in BIG spoonfuls, baked a little longer than recipe recommended.....perfection!! This is the peanut butter cookie recipe I've been searching for a very long time....YAHOO I finally found the best peanut butter cookie recipe on the planet!! My opinion is shared by my family included my 2 year old son who is quite the little cookie critic!! Try these, you won't be disappointed!

 
Aug 20, 2005

add 1 cup rice krispies at the end with the choc chips...they give a great crunch and make this an "everything" cookie, great for kids too! substitute 1/4 c milk for the 1/4 c water--it helps soften the oats and improves the texture of the cookie--milk is traditionally used in recipes with oats. increase peanut butter to 1/2 cup, and add an extra 1/4 cup flour as they can be a bit sticky. a mega yummy cookie!

 
Feb 01, 2006

Yummy, yummy!! I was looking for something different and out of the ordinary. So, I took advice from a lot of other reviewers and combined it. Here's what I did....substituted milk for the water, used 1 cup peanut butter, added 1 t cinnamon, 1/2 t salt, 1/2 c butterscotch chips and 3/4 c coconut. They were soooo good!! I also baked them for about 12 minutes. Leave them on the cookie sheet for several minutes before putting them on the cooling grid so they don't fall apart. My cookies didn't look anything like the picture, but more like a traditional oatmeal cookie. Great recipe!!

 
Jun 11, 2007

I made some minor changes to the this recipe and was quite pleased with how they turned out. I increased the peanut butter to 1/2 a cup, substituted sugar for equal amount of SPLENDA sweetener and omitted the water altogether. This made for a lighter textured cookie and a lower calorie option! Very good cookie.

 
Jul 05, 2005

We really liked those. Not too sweet, not too peanut buttery, not too chocolatey, just really nice, and soft and crunchy at the same time. Mine looked nothing like the ones in the photo, but were still quite edible :) My batter was of a great consistency, I had no problems with this recipe (unlike other people did). Might add chopped pecans to them next time, for extra crunch. Yes, we'll be having them again! I also froze half the mixture to cook at a later date and that worked really nicely too. I chopped slices of the frozen dough and baked as per the directions. Yum!!!

 

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Nutrition

  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 38.5 g
  • 12%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 124 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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