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Oatmeal-Peanut Butter Chip Cookies

As I was cleaning out my pantry the other day, I realized that I had a bag of peanut butter and chocolate swirl chips. I have no idea when or why I bought them, my guess would be I had some grand plan for them that lacked a great deal of follow through. Since they were lurking in the depths of the pantry smashed between a bottle of red wine vinegar and a can of fat free ravioli, I figured it was time to put them to good use. I did a little searching and came across a recipe on allrecipes that looked very familiar, but I could not figure out why.

Then as I was making the dough, it hit me! I made these back in May when I ran out of butter and subbed butter flavored Crisco instead. This time around I followed the recipe which called for all butter and the results definitely surpassed the Crisco version.

These cookies bake up beautifully and stay very fresh for several days when stored in a sealed container. This recipe has a great combination of flavors that is sure to please the Cookie Monster in your life. Seriously, what can be better than oatmeal, peanut butter and chocolate?

Have a great day and thanks so much for stopping by!

Oatmeal Peanut Butter Chip Cookies

Ingredients:

1/2 cup butter
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup peanut butter
1/2 teaspoon vanilla extract (I used Beanilla Vanilla Paste)
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats
1 cup peanut butter and chocolate swirl chips (your favorite chocolate chip will be just fine)

Directions:

1. Preheat oven to 350°F (175°C).

2. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended.

3. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.

4. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

adapted from allrecipes.com

All images and text ©

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!


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Jelilat

Wednesday 8th of July 2015

Can quick rather than rolled oats be used for this?

Jamie

Thursday 9th of July 2015

Hello! I haven't tried using quick cooking oats, but I think it will be just fine. Thanks for stopping by! -Jamie

Nereen

Tuesday 18th of December 2012

I'm sorry but i dont get with the ingredient 1 cup peanut butter and chocolate swirl chips.. Care to explain?

Sydneylyn

Sunday 29th of May 2011

We baked this yesterday and blogged about it! :) http://sydneycutie.blogspot.com/2011/05/baked-satruday-part-1.html

Lauren

Tuesday 15th of February 2011

Just made them now and they're delicious! Thanks so much for the great recipe!

Rebecca

Saturday 5th of February 2011

Yes. cookies. After being snowed inside for almost a week, I think I need to do some baking. These look delicious.

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