Golden brown oatmeal cookies are extra moist thanks to a half-cup of peanut butter. Store cookies in the freezer for up to three months.

Source: Midwest Living


Recipe Summary

20 mins
1 hr
10 mins to 11 mins at 350° per batch
about 48 cookies (4 dozen)


Ingredient Checklist


Instructions Checklist
  • In a large mixing bowl, beat peanut butter and butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar and baking soda. Beat in egg and vanilla. Beat in as much of the oats and flour as you can with the mixer. Stir in any remaining oats and flour. Stir in chocolate pieces. Cover and refrigerate dough about 1 hour or until easy to handle.

Instructions Checklist
  • Shape dough in 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten the cookies slightly.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Bake in a 350 degree F oven for 10 to 11 minutes or until edges are lightly browned. Transfer cookies to wire racks. Cool. Makes 4 dozen.


Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.

Nutrition Facts

85 calories; total fat 5g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 9mg; sodium 55mg; potassium 54mg; carbohydrates 10g; fiber 1g; sugar 6g; protein 2g; vitamin a 49IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 8mcg; vitamin b12mcg; calcium 10mg; iron 1mg.