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Oatmeal Peanut Butter Chocolate Chip Cookies

June 27, 2010

Not sure you can cram anything else into this cookie–the name says it all! It’s incredibly special to bake  these in Denmark–a country with no peanut butter or chocolate chips. It’s definitely a taste from home any time I make ’em. Found this recipe in Sunset Magazine years ago.

1  cup butter
1/2  cup granulated sugar
1  cup light brown sugar, packed
1  cup chunky peanut butter
2  large eggs
2  Tablespoons vanilla extract
2  cups quick-cooking rolled oats
2 1/2 cups all-purpose flour
1  teaspoon baking soda
12 ounces semisweet chocolate chips


  • Pre heat oven to 350 degrees F.
  • In a medium bowl with a mixer on medium speed, cream butter and sugars until smooth.
  • Add peanut butter and mix until combined.
  • Add eggs and vanilla, and mix until combined. Set aside.
  • In another medium bowl, whisk together oats, flour, and baking soda.
  • Add to butter mixture and mix on low until well incorporated.
  • Stir in chocolate chips with a wooden spoon.
  • Drop dough by rounded tablespoons, 1 inch apart onto un-greased baking sheets.
  • Bake 10 to 12 minutes, or until lightly browned but still soft in the center.
  • Transfer cookies to wire racks to cool.
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2 Responses to “ Oatmeal Peanut Butter Chocolate Chip Cookies ”

  1. missy on June 27, 2010 at 9:49 pm

    this is what i love about your website. i woke up this morning and had no idea i’d be baking cookies. saw your recipe. decided yummmm lets make them. a nice rainy day here…who doesnt want cookies. LOVE them!!

  2. missy on June 27, 2010 at 3:20 pm

    how does one live without peanut butter and chocolate chips?

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