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When I was a kid I loved cookies. Chocolate chip cookies, snickerdoodles, chocolate chocolate chip, M&M cookies, peanut butter cookies. You name it, I loved it. Except for the oatmeal cookie. Can you guess who did happen to be a big fan of the oatmeal cookie? My father, the cookie baker of the house.
He would head to the kitchen and start mixing away and then I’d start smelling something delicious. I’d run in there to see what was happening and I’d be greeted with a plateful of delicious smelling, scrumptious looking, disgusting old oatmeal raisin cookies. I’d take one bite, spit out the raisins and start whining.
My poor dad would just start crying. He would sob and wring his hands and just weep for hours after I spit out his cookies. It was quite sad.
Alright, so I guess I should tell you the truth before my big manly father has a stroke because I’ve told the internet that he weeps over cookies. The truth is that he did bake oatmeal raisin cookies and they weren’t my favorite, but I ate them anyway. I was a child. Of course I ate the cookies! If I hadn’t eaten the cookies my dad wouldn’t have cried. He probably would have been secretly happy to get to eat them all himself.
Today I decided to face my fears and bake oatmeal cookies. There are no raisins in my cookies (I wouldn’t dream of adding them. Cookies should have chocolate, not fruit. I’m talking to you, Dad.), but there are peanut butter chips and a mixture of milk and dark chocolate chips. I’m happy to say that I have seen the light. Oatmeal cookies are actually pretty tasty.
And, just in case my dad hasn’t quite forgiven me for telling the internet that he’s a big crybaby, I’m planning on taking him a big batch tonight. I just hope he doesn’t behave the way I used to when he sees that I’ve left out the raisins.
Peanut Butter Chocolate Chip Oatmeal Cookies
Ingredients
- 1 cup salted butter, softened 2 sticks
- 1 cup firmly packed brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 3 cups Quaker Quick Oats
- 1 cup milk chocolate chips
- 1 cup peanut butter chips
- 1/2 cup dark chocolate chips optional
Instructions
- Preheat oven to 350 degrees. Beat together sugars and butter until creamy. Add eggs and vanilla, beat well. Combine flour, baking soda, cinnamon and salt in a bowl. Slowly add to the creamed butter mixture, mixing well. Slowly stir in oats.
- Drop spoonfuls on to a greased or parchment lined cookie sheet and bake for 10-13 minutes or until golden brown. Cool on wire rack.
Jb says
Love this recipe, used a 1 /4 cup chopped each pecans walnuts & almonds. 1 c large choc chips. Turned out great. Had on hand only quick oats … Thank you
Karly says
Thanks for sharing!
Jeeps says
This is a “MUST TRY” recipe — hope I can find the peanut butter chips here on Guam. Does it have to be the Quick Oats? I only have the Old-Fashioned Oats in my pantry.
BTW: My son and I used to feel the same way about raisins in oatmeal cookies until I did as a friend suggested: I soaked my raisins in RUM. My son is now a fan of Rum-Soaked Raisins in oatmeal cookies. (Plain raisins still get THUMBS DOWN from both of us)
Karly says
If you can’t find the peanut butter chips, try butterscoth or just skip them and use all chocolate! As for the oats, I use whatever I have on hand and can never tell a difference. I think the Old-Fashioned Oats will be fine!
Rum raisins! I could get down with that! 🙂
Jen says
I made these yesterday and they turned out great! The whole family loved them. The cinnamon tastes great. If you don’t mind I am going to share these on my blog. Thanks for a great recipe!
Janna says
I love this recipe! I couldn’t find any peanut butter chips so I used peanut butter like you suggested and they came out great! I took some to a friends house and neither of us could stop eating them! This is definitely one of my new favorites!
Thanks for sharing!