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Keep the cookie jar at your house full with these chocolate chip, peanut butter, and oatmeal treats.

Source: Midwest Living

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Recipe Summary

prep:
25 mins
cool:
1 hr
bake:
12 mins
total:
1 hr 37 mins
Yield:
10 to 11 dozen cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl stir together flour, oats, unsweetened cocoa powder, baking soda, and salt; set aside

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  • In a very large bowl beat butter and peanut butter with an electric mixer on medium speed until smooth. Add granulated sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Stir in semisweet chocolate pieces.

  • Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake in a 350 degree F oven for 12 to 14 minutes or until edges are lightly browned and set. Cool on cookie sheet for 1 minute. Transfer to wire racks to cool. Makes 10 to 11 dozen cookies.

Tips

To store dough, place in an airtight container; cover and chill up to 1 week. Or, place in a freezer container; freeze up to 6 months. To use, thaw in refrigerator.

Nutrition Facts

90 calories; fat 6g; cholesterol 13mg; saturated fat 3g; carbohydrates 12g; insoluble fiber 1g; protein 1g; vitamin a 97.2IU; sodium 66mg; calcium 10.1mg; iron 0.5mg.
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