Sometimes you just need a good cookie that will satisfy a sweet tooth.
By having oatmeal in them they are all the more satisfying. The nice thing about them is they are pretty forgivable. I have made them gluten free by only using oatmeal and they were still great, or you could use your favorite gluten free flour.
Peanut butter cookies by themselves are so yummy, but sometimes you just need to change things up a bit. Adding the white chocolate chips and oatmeal does the trick.
I had been thinking about peanut butter cookies that day but wanted something that had a little more to it. Oatmeal always sounds good to me in cookies, and I had white chocolate chips in the cupboard. Maybe my husband would eat them if there wasn’t chocolate in it. So I started searching for a cookie recipe that consisted of Peanut Butter, Oatmeal, and White Chocolate Chips.
Low and behold I found the recipe from the Better Homes and Gardens New Cookbook 75 Years limited anniversary edition that I had in my cupboard. I added more vanilla and used more brown sugar than white sugar and instead of using nuts or chocolate chips I used white chocolate. I took them out just as they were turning brown.
The perfect chewy and yummy goodness.
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This recipe contains variations for both Original and Gluten Free Versions
10 minPrep Time
8 minCook Time
18 min
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Ingredients
- 2 eggs
- 1 C Brown Sugar
- 1/2 C Granulated Sugar
- 1T Vanilla
- 1/2 Cup Peanut Butter
- 3/4 Cup Butter
- 1 1/4 Cups flour (or your favorite all Purpose Gluten free flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 Cups quick Oatmeal (you may also use only Oatmeal for Gluten Free-Use 3 1/4 Cups Oatmeal and Omit Flour completely)
- 1/2 bag of White Chocolate Chips
Instructions
- Mix sugar, eggs, vanilla, and butter until creamy.
- Add peanut butter.
- In separate bowl mix baking powder, baking soda, and flour. (If only using oatmeal and no flour sprinkle in baking soda and baking powder and mix well)
- Add slowly while mixing to creamed mixture.
- Slowly add oatmeal while mixing.(if only using oatmeal and it is not a thick enough consistency to your liking you can add another 1/4 to 1/2 cup.)
- Finally add White Chocolate Chips.
- Use spoon or cookie scooper to make balls on cookie sheet. About 1/8 Cup per cookie.
- Place about 2 inches apart on greased cookie sheet. You can also use parchment paper for easy cleaning.
- Bake about 8 minutes or just until barely turning brown for chewy soft cookies.
They Freeze Well
If you like to make things ahead of time and keep things in the freezer like I do, these cookies freeze well. I made these for my husband to take hunting. He was going to be gone for two weeks, so I vacuum sealed a few at a time to make snack packs. Just make sure you hit the seal button on the vacuum sealer before they get mashed. Or if you have time, after they’ve cooled on racks freeze on the cookie pans. Line pans with wax paper or parchment paper and put in freezer for at least 30 mins. This will keep you cookies from getting smashed and freezing together. This is what I do when I use Freezer Ziploc bags also.
This seems to be a very forgiving recipe, I hope you enjoy!
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