Chewy oatmeal cookie that is double peanut butter flavor from the addition of peanut butter chips, just perfect with a glass a milk. Eat them warm from the oven or take along to share with friends and neighbors.
I was looking for something a little different recipe for peanut butter cookie to try. This recipe ended up being a keeper and a great addition to your recipe box. It is a recipe that is well worth sharing as the weather begins to turn chilly.
Final thought on these cookies, they are so good. The flavor is more of a mild peanut butter with the caramel of the brown sugar and butter that blends in. That flavor would be something you would find in a bakery made cookie. This cookie doesn’t take the place of a classic peanut butter cookie but it does stand on it’s own and should be a classic. I am surprised because I used very inexpensive ingredients.
All that is left is crumbs. That didn’t take long.
Oatmeal Peanut Butter Cookies
- 1 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 3/4 cup margarine
- 1/2 cup peanut butter
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/4 cups flour
- 2 cups rolled oats
- 1 cup peanut butter chips
Preheat oven 375 degrees. Prepare cookie sheets with parchment paper.
Cream with electric mixer in a large mixing bowl sugar, brown sugar, eggs, margarine and peanut butter until light and fluffy. Add vanilla, baking soda, and baking powder and mix until blended. On slow speed add flour and mix. When flour is incorporated add rolled oats. Stir in peanut butter chips.
Drop dough in rounded teaspoons leaving 2 inches between them Bake at 350 degrees for 10 minutes. For larger cookies increase time. Bake until edges are lightly brown and cookie set. Cool for 5 minutes on cookie sheet before removing to a rack to cool. Store in an air tight container.