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Peanut Butter White Chocolate Oatmeal Cookies
4.9 from 60 votes

Peanut Butter White Chocolate Oatmeal Cookies

These cookies combine creamy peanut butter and sweet white chocolate chips with hearty old-fashioned oats for a chewy texture and rich flavor. The dough, made by melting butter and peanut butter together, creates a tender cookie that balances sweetness and nuttiness. They hold their shape well with only moderate spreading during baking, making them easy to portion. They are a satisfying treat suitable when you want the comforting combination of peanut butter and white chocolate in a classic oatmeal cookie format.

Prep Time
10 mins
Cook Time
10 mins
Chill Time
10 mins
Total Time
30 mins
Servings: 24 cookies
Calories: 204 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Add the brown and granulated sugars to the melted butter & peanut butter mixture and stir. Set this is the freezer for a couple minutes.
  3. 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.
  4. 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.
  5. Finally, add the white chocolate chips and peanut butter chips and stir.
  6. Roll or spoon out golf ball sized balls onto a cookie sheet, about 2 inches apart. They spread but not tons.
  7. 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

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%)

Nutrition Facts

Serving: 24 cookies

Amount Per Serving

Calories 204

% 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.