Peanut Butter Oatmeal Cookies

These are the best cookies! Peanut Butter. Oatmeal. Two popular, old-fashioned classics meet in one recipe. Toss in a few walnuts, some chewy dried cranberries and/or chocolate chips. You won’t be able to resist. I can’t. Not when their fresh out of the oven still ~~piping hot~~ warm. And not later on when they are cooled off and hidden away. Seek and destroy.

One of my taste testers was crazy for them. Said they were the best I ever made. And then went on to prove it by devouring half the batch in record time. The vanishing cookies.

The recipe comes from Better Homes & Gardens and originally calls for cocktail peanuts. If I had them on hand I would of used them along with chocolate chips. The salty sweet combo would be delicious here. Instead I used cranberries and walnuts. Feel free to personalize them with your favorite additions like raisins, m & m’s, a different type of nut or even butterscotch or peanut butter chips.

I really loved the flavor of these. The peanut butter stands out in every bite. The oats and walnuts give them a hearty texture. Thick, soft, chewy, and totally addicting.

Peanut Butter Oatmeal Rounds

(adapted from Better Homes & Gardens 75th Anniversary Edition)
(Makes 4 dozen)

3/4 cup Butter, at room temperature

2/3 cup Peanut Butter (I used Natural)

1 cup Sugar

1/2 cup packed Brown Sugar

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1 teaspoon Cinnamon

2 Eggs

1 teaspoon Vanilla Extract

1 + 1/4 cups all-purpose flour

2 cups Rolled Oats

2/3 cup dried Cranberries,* chopped

2/3 cup Walnuts,* chopped

1. Preheat oven to 375 degrees.

2. Beat together butter and peanut butter until well combined. Add sugars, baking powder, baking soda and cinnamon. Beat until combined.

3. Beat in eggs and vanilla. Beat in flour. Stir in oats, cranberries and nuts.

4. Drop by rounded teaspoons onto ungreased baking sheet. Bake 10-12 minutes or until light brown around edges.

5. Remove to wire racks to cool.

*Can substitute cocktail peanuts, chocolate chips, raisins, m & m’s or another type of nut.

Printable Recipe

Comments

Sarah says:

11/11/2011 at

omigosh! i just tried these and they are to DIE for! Thanks so much for sharing this recipie :)

- Reeni says:
  
  11/11/2011 at
  
  Your welcome Sarah! Thanks for making them!
  
Sarina Anne says:

10/20/2011 at

These are great! My fella can’t eat butter so I subbed Earth Balance buttery sticks — also I had no eggs in the house so I substituted 2T ground flax meal + 6T water (equaling 2 eggs) –you combine them in a separate bowl, whisk with a fork and let sit for 1 – 2 minutes. Works wonderfully and no one could tell the difference. Veganized and still totally delicious, moist, and chewy. Yum! Thanks.

- Reeni says:
  
  10/20/2011 at
  
  Thanks for making them Sarina! Great job on making them vegan.
  
InsomniacChick27 says:

09/08/2011 at

mmmmm…yummy!
Just made a batch with white chocolate chips, walnuts and m&m’s! I plan on trying new things like dried figs and almonds as a combo.

- Reeni says:
  
  09/08/2011 at
  
  How scrumptious! Love those flavor combos!
  
Sugarbearcat says:

07/24/2011 at

I used almond extract, crunchy peanut butter, walnuts, raisins multigrain flour and coconut…

Emily says:

05/19/2011 at

Holy cow those were amazing!! That hit the spot…I have eaten four (of the first batch!). You are bookmarked on my favorites now. Thanks!

- Reeni says:
  
  05/26/2011 at
  
  Thanks Emily!
  
  - Emily says:
    
    06/01/2011 at
    
    I am baking another batch now. I suggested to my hubby that I bake a cake…he said No…too much trouble. Then I mentioned these cookies and he said Yeah make those! They are so easy and delicious. Impossible to mess up.