This chunky oatmeal-chocolate chip cookie recipe features the addition of peanut butter and was developed by an award-winning dessert cookbook author.
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.
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
One word.....ohmyf**k!!gjesuschristthesethingsarereallyfriggingincredible..........
This is going to be my go to cookie recipe. I did make some changes though. I did not have enough peanut butter so I used what I had, 1/2 cup peanut butter. I used old fashioned oats and I used walnuts instead of peanuts (1 cup) because I love walnuts. And added a little expresso powder. Used white whole wheat flour. Baked as instructed. Yummy!
These cookies are amazing. I added coconut to mine and it made them even better. Just do not over cook them and the shouldn't turn out dry.
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!!
I made these for Christmas and they were great!! Easy recipe and tasted great!
Loved them. I changed a few things. 1/2 cup applesauce and only 1/4 cup butter. 1 cup whole wheat flour and 1 cup unbleached flour. Used cinnamon inplace of cocoa. Added extra cinnamon and vanilla for flavoring. Used only 1 cup of brown sugar with no white sugar. A little healthier but still tasty enough for my sweet toothed fiance.
These taste great but they ended up being VERY heavy....they're like a meal!
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!!!
Delicious!! Instead of 2 cups of chocolate chips I used 1 cup of chocolate chips and 1 cup of butterscotch chips.
These are the greatest cookies. Reminded my family of no-bake cookies.
this recipe made me sign up... CHEWY, MOIST, GOLDEN PIECES OF HEAVEN! Used crunchy peanut butter and bananas. TO DIE FOR. FINALLY THE PERFECT COOKIE I made them into more of a ball shape so they would keep their chewy flavour and cooked them for a little less time. i checked on them often, i wanted the perfect consistency. I took them out even tho they were falling apart even... thats the secret to a chewy cookie... if they aren't moist, you kept them in too long.
These are SO GOOD. I love them so much and so do my friends and family.
My family loved these cookies. I substituted 1/2 splenda (the measure for measure type) for 1/2 the sugar and also used the reduced fat creamy peanut butter. They were delicious and stayed moist for days. I will definitely make these again, the same way.
Oh my, these are so delicious. I didn't change a thing with the recipe. These are my family favorites now. YUM!!
Delightful...baked them too long. they looked not done.... but they turned out fine. GREAT COOKIES, addictive. (used salted peanuts....lowered salt amount a little)
This is the most requested cookie recipe in my household. I cut the recipe in half every time but also the size of the cookies to about 36 per batch and bake for 8 minutes. So moist, flavorful, and comforting. They also pack well for a gift or traveling.
These are a solid cookie recipe. The cocoa brings a nice flavor to the cookie. I substitute applesauce in for some of the butter (1/4 cup butter for 1/4 cup applesauce). When I've made this recipe the cookies stay soft for a few days, if you don't eat them all before that :) Raisins in place of chocolate chips is a nice change up also. Delicious!
Great recipe, I was worried about cookies being too dry so I changed up the sugar measurements a little. I cut the recipe in 1/2 and used 2/3c brown sugar and 1/3c sugar. Delicious!
This is an amazing cookie. I changed it a bit though. I used 1 cup of chunky pb and subsituted an equal amount of coconut for the ground peanuts. A real winner which is now part of my christmas baking list.
These are everything I hoped for in this combination of ingredients. They do rock the boat. Also, highly addictive!
This is honestly my new favorite cookie. Everyone loved them. Mine stayed moist and chewy for days. I kept them in tupperware and then put them in the tins for gifts just prior to giving them. I even mailed some wrapped in press and seal wrap in a tin and my family said they were still moist and chewy. A new family staple for sure!
I gave these cookies as a gift in a nice glass container and they looked awesome. They are really hearty cookies, but they weren't as moist as I wanted them to be. I followed the directions, but the next day, they weren't soft, like I thought. There is a lot going on with these cookies and a tall glass of milk is needed.
