David Tsay
Yield
Makes about 30 cookies

This chunky oatmeal-chocolate chip cookie recipe features the addition of peanut butter and was developed by an award-winning dessert cookbook author.

How to Make It

Step 1

In a bowl, with an electric mixer on medium speed, beat butter, granulated sugar, brown sugar, and peanut butter until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.

Step 2

In another bowl, mix flour, cocoa powder, baking powder, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips, oats, and peanuts.

Step 3

Drop dough in rounded 2-tablespoon portions, 3 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets. With a lightly floured fork, flatten slightly into 2 1/2-inch rounds about 1/2 inch thick.

Step 4

Bake in a 350° oven until cookies are golden and tops feel set when lightly pressed, 12 to 14 minutes (they will feel underdone but will firm up as they cool); if baking more than one pan at a time, switch pan positions halfway through baking.

Step 5

Let stand 5 minutes on sheets, then, with a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.

Step 6

Note: Nutritional analysis is per cookie.

Ratings & Reviews

Bake less time

LeanneMMorrow
June 07, 2017
I didn't trust the long bake time. Even 10 minutes was too long. I settled on 9 minutes and bet my husband says still too long. I used half shortening because even with parchment I don't like them spreading so flat

Great Cookies!

KathysKitchen58
July 11, 2017
I had none of the issues other bakers had.  These are a terrific alternative to my standard oatmeal cookie recipe. Baking time was spot on at 12 minutes  at 350 degrees (I have an oven thermometer because my oven runs low). I used a small ice cream scoop which was perfect, and didn't smash them flat with the fork. The only change I made to the recipe was with the flour; I only had 1 1/2 cups AP flour so I added a half cup of whole wheat pastry flour. My only question,  the recipe calls for cocoa powder, but the cookies pictured definitely do NOT have cocoa.

snowbirdling's Review

rally01
July 13, 2012
These cookies are my new absolute favourite! I recommend using whole wheat flour. I also didn't add the peanuts (but did include the peanut butter) because I didn't have any and I also don't especially like peanuts, and it turned out great!! It doesn't seem necessary to wait 5 minutes to move the cookies to the counter to cool, just use a wide spatula and go slowly. This recipe is amazing!!

GailHahs4's Review

Lou Bear
April 11, 2011
Oh my, these are so delicious. I didn't change a thing with the recipe. These are my family favorites now. YUM!!

KathysKitchen58's Review

CALMOM
February 07, 2013
N/A

freddieflounder's Review

clight03
December 30, 2011
These taste great but they ended up being VERY heavy....they're like a meal!

LeanneMMorrow's Review

bbhalfbaked
February 04, 2012
I made these for Christmas and they were great!! Easy recipe and tasted great!

dlkelleygirl's Review

Ann1959
January 03, 2012
N/A

Hayleesjewels's Review

ariley16
November 07, 2011
OMG! wonderful!!! delicious!! I cut out the unsweetened cocoa to preserve the peanut butter flavor i was looking for..I also substituted pecans for the peanuts, as they are my preference... the batch was so big, I baked up half of it, and wrapped and froze the rest to bake off later. I highly recommend this recipe!!!

alg308's Review

idigolives
October 18, 2012
N/A