Peanut Butter Oatmeal Butterscotch Chocolate Chip Cookies
User Reviews
5
Peanut Butter Oatmeal Butterscotch Chocolate Chip Cookies
Description
Peanut Butter Oatmeal Butterscotch Chocolate Chip Cookies start with creamed butter, creamy peanut butter, brown and granulated sugar combined with eggs and egg yolks for richness. Vanilla, baking soda, and salt are added, followed by oats and flour mixed just until incorporated to preserve tenderness. A generous amount of three types of chips gives multiple layers of sweetness and texture. Chilling the dough solidifies fats, leading to better spread control when baking at a hotter temperature (400°F).
The baking results in large cookies with a soft, chewy interior and a diverse chip-driven flavor profile. The oats contribute a hearty chew that balances the gooey chips. Shaping into more substantial pucks and spacing evenly avoids crowding on the baking sheet.
Cookies can be stored at room temperature for several days or frozen for longer preservation. Dough portions can also be frozen and baked later, adding extra bake time. Optional mix-ins like pretzels, toffee bits, nuts, rice krispies, or coconut offer customization and textural contrast.
Ingredients
- 1 cup butter softened, salted
- 2/3 cup peanut butter creamy
- 1 1/2 cups brown sugar
- 1 cup granulated sugar
- 2 egg + 2 egg yolks, large
- 1 Tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups old-fashioned oats
- 3 cups all-purpose flour
- 1 cup chocolate chips
- 1 cup butterscotch chips
- 1 cup peanut butter chips
Instructions
- In a large bowl of a stand mixer fitted with a paddle attachment, beat butter, peanut butter, brown sugar, and granulated sugar for 2-3 minutes until creamy and light.
- Add eggs, egg yolks, vanilla extract, baking soda, and salt. Beat again until incorporated and smooth.
- Add oats, mixing on low speed just until barely mixed together. Add flour and mix again just until combined. Do not overmix.
- Add chips, mixing just until they are evenly spread throughout the cookie dough. Refrigerate for 2 hours.
- Preheat oven to 400°F. Line two baking sheets with parchment paper. Use a large cookie scoop to measure out 3.7-ounce balls of cookie dough. Shape into large pucks and space them out six to a pan on the baking sheets.
- Bake for 10-11 minutes. Let cool for 10 minutes before transferring to a wire rack.
Notes
- Store fully cooled cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 3 months; thaw completely before serving and gently warm if desired.
- Cookie dough pucks can be frozen and baked later, adding 2-3 minutes to baking time.
- Mix-ins like crushed pretzels, toffee bits, rice krispies, chopped nuts, or coconut can add crunch and flavor variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 61g | 20% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 42mg | 14% |
| Sodium | 326mg | 14% |
| Potassium | 156mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 316IU | 6% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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