Soft and chewy Peanut Butter Cookies are enhanced with with a touch of oatmeal, roasted peanuts, and white chocolate and peanut butter chips.
The Boy loves peanut butter. Oh, I know, people say that all the time, but he takes his love to restraining order level. He has a jar of “work peanut butter.” What’s that? Oh, it’s the extra jar of peanut butter I have to get at the Mega Market so he can dip things in it at work. Apples, celery, cookies – whatever he sees in the breakroom at work has a pretty good chance of being dipped in that jar of peanut butter. He even has little squeeze tubes of peanut butter that boggle my brain.
So when I saw that my cake stand was empty, I asked him what I should make to fill it – SURPRISE – he said peanut butter cookies. But also with white chocolate chips. And also, could I put peanut butter chips in them? And would chopped up peanuts be a possibility? And to try and feel like I was giving him something with any degree of nutritional value, I added in some ground oatmeal. Shhh…he doesn’t know about that part.
Love peanut butter? Try these recipes!
- Peanut Butter-Chocolate Rice Krispies Treats
- Peanut Butter Chopped Chocolate Cookies
- Peanut Butter Rice Krispie Brownies
- Peanut Butter Stuffed Brownies
- Peanut Butter Blondies
Peanut Butter White Chocolate Oatmeal Cookies
- 1 cup butter, softened 226 grams
- 1 cup creamy peanut butter 250 grams
- 1 cup granulated sugar 200 grams
- 1 cup packed brown sugar 200 grams
- 1 tsp vanilla extract
- 3 large eggs
- 2 1/2 cup all-purpose flour 325 grams
- 1 1/2 cup ground oatmeal 150 grams (use food processor to grind to a flour consistency)
- 2 tsp baking soda
- 1/4 tsp salt
- 1 cup peanut butter chips 200 grams
- 1 cup white chocolate chips 200 grams
- 1 cup coarsely chopped peanuts 150 grams
- Flaky sea salt for tops of cookies (optional)
- Preheat oven to 350°. Line 3 baking sheets with parchment paper.
- In a large bowl, mix the flour, ground oats, baking soda, and salt. Set aside.
- In your stand mixer, cream the butter, peanut butter and sugars on medium speed. Let it go for 3-4 minutes or until it’s light and fluffy.
- Add vanilla and mix in. Add the eggs, one at a time, beating well and scraping the sides of the bowl after each addition.
- Add dry ingredients to your stand mixer one spoonful at a time and mix until everything just comes together. Don’t over mix.
- Add in your chips and peanuts and mix until just combined. You can easily sub out any of the add-ins with whatever you’d like; chocolate chips, toffee bits, macadamia nuts.
- Use a medium cookie scoop to scoop the dough onto your baking sheet. I fit 12 per pan. If you'd like an extra bump of salt (I love salty and sweet), sprinkle on a few grains flaky sea salt before baking.
- Bake in 350° oven for 9 minutes. Remove the pan from the oven and give it 3 sharps raps on the stovetop or counter. Return to the oven for 2-3 more minutes.
- Cool on the pan for 5 minutes, then transfer to a wire cooling rack.
The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.