Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies

Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies

Tomorrow, May 15th, is National Chocolate Chip Day!!! A holiday just as important as any other on our calendars, so we MUST bake cookies.

A few years ago we celebrated with chewy chocolate chunk cookies. Last year we celebrated with soft & chewy oatmeal chocolate chip cookies. This year we celebrate with PEANUT BUTTER. As if there’s any other way to celebrate chocolate?

A cookie to end all other cookies, these big fat peanut butter oatmeal chocolate chip cookies are a mouthful. They’re unapologetically fat and thick with loads of peanut butter, chewy oats, and of course—the star of this week’s holiday—chocolate chips. Inspiring today’s cookie recipe is the cover of Sally’s Cookie Addiction. My monster cookie recipe, found in chapter 2 of my latest cookbook, combines chocolate chips, peanut butter, oats, and M&Ms. I skipped the rainbow candies so the focus remains on the peanut butter and chocolate chip pairing.

These massive peanut butter oatmeal chocolate chip cookies surprise me every time I bake them, which, in the past year, is more than I care to admit! As the cookie dough bakes, I confidently exclaim that these cookies “surely won’t be as thick as last time.” As I stare at them finishing in the oven—because we all do that—I’m overcome with satisfaction that not only will I eat the thickest peanut butter oatmeal cookies ever, I’ll eat my words too.

Big fat chewy peanut butter oatmeal chocolate chip cookies are easy to make and will be the thickest cookies you bake at home! Exploding with peanut butter, oats, and plenty of chocolate chips. Recipe on sallysbakingaddiction.com
Big fat chewy peanut butter oatmeal chocolate chip cookies are easy to make and will be the thickest cookies you bake at home! Exploding with peanut butter, oats, and plenty of chocolate chips. Recipe on sallysbakingaddiction.com
Big fat chewy peanut butter oatmeal chocolate chip cookies are easy to make and will be the thickest cookies you bake at home! Exploding with peanut butter, oats, and plenty of chocolate chips. Recipe on sallysbakingaddiction.com

RECIPE TESTING

This cookie dough is adapted from my basic oatmeal cookie recipe, a cookie you see all over my blog. The addition of peanut butter weighs the dough down, so I add baking powder for lift. When testing the recipe as I wrote my manuscript, I found the cookies weren’t spreading enough. I decided to swap the quantities of granulated sugar and brown sugar. Granulated sugar, dry and thin, helps induce spread while brown sugar, moist and thick, keeps cookies compact. More granulated sugar than brown sugar makes all the difference in this dough and you won’t miss that extra brown sugar flavor because peanut butter is the front-runner. Lastly, I reduced the amount of oats to make room for more chocolate chips.

The base of the recipe is creamed room temperature butter, granulated sugar, and brown sugar. You can’t cream butter and sugars together if the butter is too warm or too cold-- and the outcome of the cookies spells trouble too. “Room temperature” butter is about 65°F (18°C). It’s cool and slightly firm to touch, not warm or slippery. Here’s a picture of room temperature butter from when we discussed it last month. In order to hit that sweet “room temperature” spot, simply place the butter out on the counter for 1 hour prior to beginning the recipe. You need 1 cup (2 sticks; 16 Tbsp) for this cookie dough.

We’re using 1 cup of creamy peanut butter. Like in most of my baking, I recommend using non-natural peanut butter. Natural varieties, while wonderful for eating and cooking, aren’t ideal for baking. Cookies end up crumbly and fragile with a sandy texture. I usually use Jif or Skippy. You can use creamy or crunchy, but I prefer creamy peanut butter as crunchy can make the cookies taste a little dry.

chocolate-chips-for-chocolate-chip-cookies
Peanut butter for peanut butter oatmeal chocolate chip cookies on sallysbakingaddiction.com
Peanut butter oatmeal chocolate chip cookie dough on sallysbakingaddiction.com
Peanut butter oatmeal chocolate chip cookie dough on sallysbakingaddiction.com

The cookie dough only needs about 20-30 minutes in the refrigerator before baking. This time allows the oats to soak up some moisture so the cookies don't overspread in the oven. But did you read that? Only 20 minutes!! The sooner you make this cookie dough, the sooner you eat these big fat peanut butter oatmeal chocolate chip cookies!!

Two Tablespoons of cookie dough are in each cookie. I use a medium cookie scoop, which is 1 and 1/2 Tablespoons, and overflow it with cookie dough. This amount of cookie dough promises a peanut butter oatmeal cookie that's perfectly balanced in diameter and thickness. Since they're on the larger side, I recommend baking only 8 cookies per baking sheet to give them enough breathing room.

The recipe yields about 32 cookies and you definitely won't have a problem getting rid of all 32. They have a ridiculously addicting quality-- par for the course when chocolate and peanut butter unite. The edges are chewy, the centers are soft, and the chocolate chips are aplenty.

Let me know when you bake a batch and happy National Chocolate Chip Day tomorrow!

 

How to make peanut butter oatmeal chocolate chip cookies on sallysbakingaddiction.com
How to make peanut butter oatmeal chocolate chip cookies on sallysbakingaddiction.com
Big fat chewy peanut butter oatmeal chocolate chip cookies are easy to make and will be the thickest cookies you bake at home! Exploding with peanut butter, oats, and plenty of chocolate chips. Recipe on sallysbakingaddiction.com
Big fat chewy peanut butter oatmeal chocolate chip cookies are easy to make and will be the thickest cookies you bake at home! Exploding with peanut butter, oats, and plenty of chocolate chips. Recipe on sallysbakingaddiction.com
Big fat chewy peanut butter oatmeal chocolate chip cookies are easy to make and will be the thickest cookies you bake at home! Exploding with peanut butter, oats, and plenty of chocolate chips. Recipe on sallysbakingaddiction.com

Peanut Butter Oatmeal Chocolate Chip Cookies

YIELD

32 cookies

PREP TIME

40 minutes

COOK TIME

15 minutes

TOTAL TIME

1 hour, 10 minutes (includes cooling)

INGREDIENTS

  • 1 and 1/2 cups (180g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks; 235g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (260g) creamy peanut butter
  • 2 teaspoons pure vanilla extract
  • 2 cups (180g) old-fashioned whole rolled oats
  • 2 and 1/2 cups (450g) semi-sweet chocolate chips, plus more for topping if desired

DIRECTIONS

  1. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
  2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and brown sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, peanut butter, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  3. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the oats. Once combined, beat in the chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 20 minutes in the refrigerator (and up to 4 days). If chilling for longer than 1 hour, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
  4. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Scoop balls of dough, 2 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft.
  6. Remove from the oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops-- this is only for looks!
  7. Cookies stay fresh covered at room temperature for up to 1 week.

Make ahead tip: You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

RECIPE NOTES

  1. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
  2. Use a non-natural peanut butter like Jif creamy or Skippy creamy. I do not suggest using natural style or oily peanut butter as both produce crumbly, fragile, and sandy tasting cookies. (Try this flourless peanut butter oatmeal cookie if you want to use natural!) Crunchy peanut butter is OK, but I find the cookies taste a little dry with it.

© SALLY’S BAKING ADDICTION. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

SHOP THIS RECIPE

Here are some items I used to make today's recipe.

KitchenAid Stand Mixer | Silpat Baking Mat | Baking Sheet | Medium Cookie Scoop | Cooling Rack

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126 Comments

Comments

  1. Debbie on June 12, 2018 at 8:23 pm

    Would these work as a bar cookie? I want to do some regular cookies do for the sake of time a pan of bars.

    • Sally on June 14, 2018 at 11:07 am

      Yes, absolutely! I think a 9×13 size pan is best. I’m unsure of the exact bake time.

  2. Iris on June 17, 2018 at 11:47 am

    The taste of these cookies is just incredible! However, I experience that peanut butter recipes in my house always end up rather crumbly and dry, instead of lovely moist/gooey/name it. Perhaps it is the dutch peanut butter? Anyhow, could I compensate this by adding an extra egg yolk, or perhaps a couple of table spoons of milk?

    Would love to hear your opinion since every other recipe I have tried so far has been amazing!

    • Sally on June 18, 2018 at 9:22 am

      Hi Iris! Perhaps it’s the variety of peanut butter? The first thing I’d try is 2-3 Tablespoons of milk. See if that helps your next batch!

  3. Trixie on June 17, 2018 at 8:25 pm

    Hi Sally… if I only chill the dough for 20 mins, do I roll the dough before putting them on cookie sheets, or just if chilling it for longer than a day?

    • Sally on June 18, 2018 at 9:23 am

      Hi Trixie! I’m so sorry, but I don’t understand your question. Just leave the dough in the bowl, cover it, then chill for 20 minutes before rolling/scooping. Does that help?

  4. Joyce on June 18, 2018 at 11:55 am

    I overbaked these because I was nervous about the soft centres which sort of deflated like a soufflé when I gently pressed down. I ended up baking them for 17 or 18 minutes. They turned out sort of half crunchy and half chewy which I like, and I absolutely love the texture of the oats.

    Even though I chilled the cookie balls overnight after scooping, and smooshed them down before baking, the cookies were still puffy.

    Sooooo good, Sally! Thanks for another wonderful recipe.

  5. Roze on June 23, 2018 at 7:41 am

    Hi Sally
    The cookies are really delicious….thanks! Note that I used the weights measurements only and the cookies were perfect and disappearing fast!
    Roze

  6. Claire on June 24, 2018 at 1:03 pm

    Sally, my 12 year old son and I baked these cookies this morning. Let me tell you, they’re absolutely delicious! We are about to bring a plate of them over to my parents house; I know they will love them too! I’ve tried many of your recipes and we have all enjoyed them. Anxious for our next baking adventure!!!

  7. Shauna on July 1, 2018 at 7:54 pm

    Oh my gosh these are amazing! I brought a plate of them into work and I had three emails the next morning asking for the recipe 🙂

  8. Sheana on July 3, 2018 at 5:16 pm

    Can this be doubled or should I make the recipe twice? Thanks! 🙂

    • Sally on July 5, 2018 at 11:10 am

      Hi Sheana! For best results, I recommend making 2 batches of cookie dough.

  9. Éva on July 10, 2018 at 6:21 am

    Hello Sally!
    Great cookies, as usual! Just swapped for M&Ms and they were perfect for my boyfriend’s colleagues 🙂 thank you for the recipe!

  10. Jaclyn on July 13, 2018 at 2:54 pm

    I made these last weekend and they were AMAZING!! so soft and moist for a peanut butter cookie. I didn’t flatten my scoops too much and they stayed perfectly thick.

    I like to be rebellious, so I added crushed pretzels to the dough. My friends said it was an addicting salty/sweet treat!

Reviews

  1. Michelle Sweeney on May 14, 2018 at 3:55 pm

    I made these today, excellent! I swapped in 1 C of peanut butter chips along side of reg choc chips.
    Absolutely YUMMY!
    I delivered these soft gentle cookies to 3 seniors all over the age of 90, as well as a young family w grade school kids. Big hit everywhere!
    Ty for the metric measurements! Bread bakers get spoiled with measurements in grams!

    • Sally on May 15, 2018 at 8:54 am

      Love reading this!! Absolutely using a mix of peanut butter chips and chocolate chips next time. My husband would LOVE that!

  2. Lynne on May 14, 2018 at 7:39 pm

    Chocolate Chip Day?? My new favorite holiday. I couldn’t wait to try these, all my favorite ingredients in one cookie. They are wonderful!! I didn’t even let them cool before trying them. Thanks, Sally another winner. BTW when is Brownie Day?

    • Sally on May 15, 2018 at 8:50 am

      YAY! So happy you enjoyed these cookies Lynne. National brownie day is every year on December 8th! 😉

  3. Sarahlynn Baxter on May 14, 2018 at 8:14 pm

    I added vanilla almond milk and PB powder. I took the dry ingredients and mixed the oats and PB powder. I used chilled butter.Cold, but not solid. I used white sugar I didn’t have brown. The cookie I made was extra soft and very addictive lol. Didn’t run even though I used white sugar. Idk why. I didn’t chill either. Didn’t run. This was a great recipe and would use it again.

    • Sally on May 15, 2018 at 8:53 am

      Thank you for trying the cookies!

  4. Pam on May 14, 2018 at 9:39 pm

    Made these! Gotta be prepared for Chocolate Chip Day!! They are very tasty and look pretty. They held their shape as promised with just the short amount of chill time. I’m not even an oatmeal cookie gal but the peanut butter won me over. This recipe is a keeper! Thanks for another dependable recipe.

    • Sally on May 15, 2018 at 8:50 am

      Thanks so much for reporting back about the peanut butter oatmeal cookies, Pam!!

  5. Katie on May 14, 2018 at 10:26 pm

    Well, I saw these on your Instagram two hours ago and immediately made them. We only had quick oats, but they are SO good! I only made eight cookies and sprinkled them with some sea salt before they went in the oven and they are perfect. I’m freezing half the dough to make for a friend who just had a baby and freezing the final quarter of the dough for us for later so that I don’t end up eating 15 cookies in the next 24 hours.

    • Sally on May 15, 2018 at 8:53 am

      Hey Katie! I love your addition of sea salt. Trying that next time!
      Smart to freeze the dough and gift some cookies so you don’t eat it all 😉

  6. Melinda on May 15, 2018 at 2:39 pm

    I just made these and OH MY GOD I didn’t have enough chocolate chips so I used like 1/4 of heath’s toffee bits, delicious! And also, I used all-natural organic pb (that’s what I had) and they still turned out amazing! 😀

    • Sally on May 16, 2018 at 9:29 am

      That’s GREAT!! I can only imagine how awesome the cookies are with toffee bits.

  7. Tim on May 15, 2018 at 9:17 pm

    Wow! So just pulled my last batch from the oven. First, I was wondering why they were taking so long to bake when I realized I accidentally used my 3 tbsp scoop! Oops. I’m not sure if I would adjust my oven temp in that case (for a larger cookie) but I already worked my way through two of them and they taste great. Even my son, who is not a peanut butter fan, gobbled one up (he knew they were choco chip and oatmeal but I strategically left out the PB tidbit). They have a nice little crunch on the edges, an airy chew, and nice texture between the oatmeal, cookie, and chocolate. I had Jif Natural, so that might explain a bit of the brittleness, but they still came out great. The peanut butter is not overpowering but complements the other flavors wonderfully. So now I have 24 gigantic cookies instead of 32 smaller ones. Alas. Whatever is a cookie lover to do? Pics posted on Instagram (https://www.instagram.com/timsalterego/)

    • Sally on May 16, 2018 at 12:25 pm

      I don’t think anyone has ever complained about their cookie being TOO BIG! Ha! Glad you are enjoying them!!

      • Tim on May 16, 2018 at 7:21 pm

        Nope – they are terrific! As an update, I think these cookies really are perfect once they are COMPLETELY cooled, so that their texture is fully set. They were ‘mostly’ cool when I devoured them last night, but today they are amazingly perfect. They are a little crunchy on the edges, nice and soft in the middle, and a little chewy throughout. Wonderful wonderful cookies!



  8. Melissa on May 16, 2018 at 12:19 am

    I made these today! They are DELICIOUS! The flavor is a really nice balance of all 3 headliners. I only had quick oats, so I gave them a whirl. They’re a dense cookie but somehow (quick oats?) the texture was light. Super delicious recipe!

    • Sally on May 16, 2018 at 9:29 am

      Perfect. So happy you tried the cookies!

  9. Leo on May 17, 2018 at 2:14 am

    These cookies are so amazing. Turned out perfectly! Thanks for sharing the recipe.

    • Sally on May 17, 2018 at 6:19 am

      Glad you loved them!

  10. linda on May 17, 2018 at 2:32 pm

    I just had to make these because after reading the recipe a week ago I couldn’t stop thinking about them:)
    They are amazing! I had to use natural crunchy pb as that was all I had and I also did half coconut oil and half butter. And in almost all recipes I cut the sugar in half but it wasn’t at all noticeable. Probably because of all those yummy chocolate chips. Thanks for this truly amazing recipe. I’ve tried so many others using oats and pb but this one tops them all!

    • Sally on May 18, 2018 at 9:46 am

      I’m curious to try them with some coconut oil next time. Thank you for reporting back about the cookies, Linda!

  11. Amber on May 17, 2018 at 8:12 pm

    I made these according to the recipe and they were AMAZING!!!!

  12. Jeri on May 17, 2018 at 8:34 pm

    This is an absolutely delicious cookie!! I baked them exactly according to the recipe. They kept their shape well after baking. They stay fresh in tupperware for several days. Thank you so much!

    • Sally on May 18, 2018 at 9:31 am

      Hi Jeri! Thank you so much for coming back to leave a review! Appreciate it!

  13. Samantha on May 18, 2018 at 9:55 pm

    I made these tonight, after a veerrrrry long week. At the last ingredient of the dough making, I realized I only had a little more than a cup of chocolate chips. (Gasp, how did I let this travesty occur) So I scour my cabinets and brilliantly land on a bag of butterscotch chips. YOU KNOW I DID GURL. And so it was born, the heavenly PB oatmeal chocolate butterscotch miracles. They remind me of those rice crispy bars my mom used to make us with PB, and melted chocolate and butterscotch icing on top. Anyway. Just wanted to say, y’all should try it.

  14. Abeer Zahid on May 23, 2018 at 3:29 am

    Yesterday, I had a craving to eat something sweet as its that time of the month and I tried this recipe. And Omg the cookie batter smelled so great that I knew they are going to be really goooood. My family and I loved it!! Been following you from the past 7 8 years and I don’t think there is any recipe on your website that is not good, I have tried so many and they are all so good. Keep giving us these amazing recipes!

    • Sally on May 23, 2018 at 12:44 pm

      Hi Abeer, I’m happy that these cookies satisfied your sweets craving! Thank you so much for following my baking adventures for so long!! 🙂

  15. Alyssa on May 28, 2018 at 2:16 pm

    These. Are. The. Best. G-damn. Cookies. I. Have. Ever. Made.

    Hands down.

    I’ll send you a batch if you don’t believe me.

    • Sally on May 29, 2018 at 6:22 am

      Ha! I love this comment. I appreciate the review on the peanut butter oatmeal cookies recipe, thank you!

  16. Glenda D Harding on May 28, 2018 at 7:20 pm

    I made these cookies the other day and these turned out beautifully! These are my new favorite cookie!! Thank you for the recipe

  17. Iamwhoiam on May 28, 2018 at 8:14 pm

    I’m just pulling these out of the oven, they smell heavenly, I may have sampled one that was not cooled yet (how could I resist), love them. I used half chocolate chips and half raisins because I love raisins and plan on taking these to work as a lunch pick me up. It’s going to be hard to not eat all of them in a day 🙂

  18. Becky on May 30, 2018 at 6:20 pm

    I think these might just be my new favorite cookie. Perfection!

  19. Lauren M. on June 2, 2018 at 2:17 pm

    I just baked these (using the brand new KitchenAid mixer I won ) and they were delicious! I was going to save the dough for tomorrow, but I couldn’t wait. I used dark chocolate chips this time, but will try semi-sweet next time!

  20. Melissa on June 10, 2018 at 6:45 pm

    Hi Sally, Just made these! Absolutely the best cookie I have made in a long time. We are not a fan of oatmeal cookies but these were so good. My diet was almost ruined. I added a half cup of peanut butter morsels along with the 2 cups of chocolate chips just because. Will be making these again and again! New favorite.

    • Sally on June 11, 2018 at 1:04 pm

      YESSSS to the peanut butter morsels!!! I have to add them next time I make them!!

  21. Joyce on June 18, 2018 at 11:55 am

    I overbaked these because I was nervous about the soft centres which sort of deflated like a soufflé when I gently pressed down. I ended up baking them for 17 or 18 minutes. They turned out sort of half crunchy and half chewy which I like, and I absolutely love the texture of the oats.

    Even though I chilled the cookie balls overnight after scooping, and smooshed them down before baking, the cookies were still puffy.

    Sooooo good, Sally! Thanks for another wonderful recipe.

  22. Claire on June 24, 2018 at 1:03 pm

    Sally, my 12 year old son and I baked these cookies this morning. Let me tell you, they’re absolutely delicious! We are about to bring a plate of them over to my parents house; I know they will love them too! I’ve tried many of your recipes and we have all enjoyed them. Anxious for our next baking adventure!!!

  23. Shauna on July 1, 2018 at 7:54 pm

    Oh my gosh these are amazing! I brought a plate of them into work and I had three emails the next morning asking for the recipe 🙂

  24. Jaclyn on July 13, 2018 at 2:54 pm

    I made these last weekend and they were AMAZING!! so soft and moist for a peanut butter cookie. I didn’t flatten my scoops too much and they stayed perfectly thick.

    I like to be rebellious, so I added crushed pretzels to the dough. My friends said it was an addicting salty/sweet treat!

Questions

  1. Ila on May 14, 2018 at 9:22 am

    Can i use quick oats? Rolled oats are not easily available around here.

    • Sally on May 14, 2018 at 11:43 am

      Hi Ila! Quick oats are more powdery and could dry out the cookies. But you can certainly give it a try!

  2. Gina Dias on May 14, 2018 at 9:41 am

    On other oatmeal cookie recipes that I’ve made, the recipe calls for “quick one-minute” oats (Quaker has regular and one-minute). Is there a preference for these cookies? Thanks Sally!

    • Sally on May 14, 2018 at 11:43 am

      Hi Gina! I recommend whole oats, not quick, instant, or quick one minute.

  3. Esther on May 14, 2018 at 10:52 am

    Do you think it would work if I swapped the pb with biscoff spread?

    • Sally on May 14, 2018 at 11:39 am

      I can’t see why not!

  4. Peggy-Jo McClimans on May 14, 2018 at 11:31 am

    Can you use margarine I steal of butter?

    • Sally on May 14, 2018 at 11:37 am

      Hi Peggy-Jo! I don’t recommend margarine. The two are completely different when it comes to baking.

      • Peggy-Jo McClimans on May 14, 2018 at 9:59 pm

        Thank you.



  5. Joanie on May 15, 2018 at 10:28 am

    To make a “regular sized” cookie, do you think 8-10 minutes of baking time?

    Thank you

    • Sally on May 16, 2018 at 9:30 am

      Sounds about right. The exact time depends on the size of the cookie. Typically 1 Tbsp size cookies take 8-9 minutes.

      • Joanie on May 16, 2018 at 11:10 am

        Can’t wait to try them! My co-workers are ALWAYS glad to be my taste testers!!



  6. Carissa on May 15, 2018 at 7:57 pm

    Hello! Could I use steel cut oats? Those are what I have on hand and I just got a craving to make these right now for dessert!

    • Sally on May 16, 2018 at 9:29 am

      Hi Carissa! You sure can.

  7. Lisa on May 18, 2018 at 1:04 am

    Is it possible to cut back on the butter with more peanut butter? Did you use a natural peanut butter or one with added ingredients? I cooked with a natural one before and it turned out too oily, but maybe it may workout if I an removing some butter?

    • Sally on May 18, 2018 at 9:21 am

      Hi Lisa! If you’re looking for a peanut butter cookie with less (or zero!) butter, try these peanut butter oatmeal cookies. You can use natural style peanut butter in them. For this recipe, I recommend sticking to the ingredients listed. See my note about natural PB.

  8. Steffi on May 28, 2018 at 9:08 am

    Hi, I was wondering if I could use whole wheat flour instead of all purpose?

    • Sally on May 29, 2018 at 6:23 am

      You definitely can, but the cookies will have a different texture and flavor.

  9. Gill on June 11, 2018 at 3:03 pm

    Hi Sally.
    I can’t wait to try this tmro..sorry if this question has been asked before. Can i use quick oats instead of the mentioned oats in the recipe?would it be a drastic change?

    • Sally on June 12, 2018 at 12:26 pm

      I suggest sticking with whole oats. Quick oats are a very different texture. Enjoy!

  10. Debbie on June 12, 2018 at 8:23 pm

    Would these work as a bar cookie? I want to do some regular cookies do for the sake of time a pan of bars.

    • Sally on June 14, 2018 at 11:07 am

      Yes, absolutely! I think a 9×13 size pan is best. I’m unsure of the exact bake time.

  11. Iris on June 17, 2018 at 11:47 am

    The taste of these cookies is just incredible! However, I experience that peanut butter recipes in my house always end up rather crumbly and dry, instead of lovely moist/gooey/name it. Perhaps it is the dutch peanut butter? Anyhow, could I compensate this by adding an extra egg yolk, or perhaps a couple of table spoons of milk?

    Would love to hear your opinion since every other recipe I have tried so far has been amazing!

    • Sally on June 18, 2018 at 9:22 am

      Hi Iris! Perhaps it’s the variety of peanut butter? The first thing I’d try is 2-3 Tablespoons of milk. See if that helps your next batch!

  12. Trixie on June 17, 2018 at 8:25 pm

    Hi Sally… if I only chill the dough for 20 mins, do I roll the dough before putting them on cookie sheets, or just if chilling it for longer than a day?

    • Sally on June 18, 2018 at 9:23 am

      Hi Trixie! I’m so sorry, but I don’t understand your question. Just leave the dough in the bowl, cover it, then chill for 20 minutes before rolling/scooping. Does that help?

  13. Sheana on July 3, 2018 at 5:16 pm

    Can this be doubled or should I make the recipe twice? Thanks! 🙂

    • Sally on July 5, 2018 at 11:10 am

      Hi Sheana! For best results, I recommend making 2 batches of cookie dough.

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