Oatmeal Peanut Butter and Chocolate Chip Cookies

Oatmeal Peanut Butter and Chocolate Chip Cookies

187

"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

servings 289 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 38.5g
  • 12%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 124 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

187
  1. 230 Ratings

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Most helpful positive review

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 o...

Most helpful critical review

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

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 o...

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)...

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, ...

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...

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 wa...

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...

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 wer...

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

I made these on a whim a few nights ago because the ingredients matched what I commonly have in my cupboards. I followed some of the suggestions about adding more peanut butter and substituting ...