Peanut Butter White Chocolate Oatmeal Cookies
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Chill Time
10 mins
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Total Time
30 mins
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Servings
24 cookies
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Calories
204 kcal
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Course
Baked Goods
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Cuisine
American
Peanut Butter White Chocolate Oatmeal Cookies
Description
Peanut Butter White Chocolate Oatmeal Cookies bring together the distinctive flavors of peanut butter and white chocolate in a chewy, oat-studded cookie. The recipe relies on melting butter and creamy peanut butter together before mixing with both brown and granulated sugars to form a rich base. Eggs and vanilla extract are added once the mixture has cooled to avoid cooking the eggs prematurely. The dough includes all-purpose flour, old-fashioned oats, and baking soda to achieve the cookie’s chewy, slightly textured consistency. White chocolate chips and peanut butter chips fold in for sweet pockets throughout.
The dough is portioned by spooning or rolling into golf-ball sized balls spaced about 2 inches apart on a baking sheet, then baked at a moderate 325°F to maintain tenderness and prevent excessive spreading. Baking for 10 to 12 minutes produces cookies with soft centers and slight edges that hold shape well. This method allows the peanut butter flavor to shine through, complemented by creamy white chocolate chunks and the oat’s hearty bite.
These cookies can be served as a satisfying snack or dessert, pairing well with a glass of milk or coffee. Their balanced texture makes them a versatile option for lunchbox treats or casual gatherings.
Ingredients
- ½ cup butter unsalted
- ⅓ cup peanut butter creamy
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- 1 cup old-fashioned whole oats
- ½ teaspoon baking soda
- ¾ cup white chocolate chips
- ½ cup peanut butter chips (or use butterscotch chips, chocolate chips, toffee bits, raisins, nuts, seeds, etc.)
Instructions
- In a medium-sized microwave safe bowl, melt the butter and peanut butter together. Power on for 30 seconds, take out, stir. Repeat. Should take no more than about 90 seconds.
- Add the brown and granulated sugars to the melted butter & peanut butter mixture and stir. Set this is the freezer for a couple minutes.
- Remove from the freezer (or just wait for the mixture to come to room temp on it’s own) and add the egg + yolk (you just don’t want to add eggs to that hot mixture. We don’t want scrambled eggs here), add the vanilla extract, and stir.
- Then add the flour, oats, baking soda and stir. You should have cookie dough consistency dough and if you don’t, either add a touch more flour if it’s too wet or a touch more peanut butter if it’s too dry.
- Finally, add the white chocolate chips and peanut butter chips and stir.
- Roll or spoon out golf ball sized balls onto a cookie sheet, about 2 inches apart. They spread but not tons.
- Bake at 325F for approximately 10-12 minutes. (I like very underdone and soft cookies so I baked for 10 minutes) The cookies will look pretty raw even at 12 minutes and that’s okay. Take them out and let the sit and cool well before eating.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 204kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 27mg | 9% |
| Sodium | 63mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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