Oatmeal Peanut Butter Chocolate Chip Cookies

Name: Oatmeal Peanut Butter Chocolate Chip Cookies
Prep time: 15 s
Cook time: 10 s
Total time: 25 s
Yield: 60
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup (2 sticks) buttersoftened; 3/4 cup creamy peanut butter; 1 cup granulated sugar; 1 cup packed light brown sugar; 1 teaspoon vanilla extract; 2 large eggs; 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels; 1/4 cup NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels; 1 1/2 cups quick-cooking oats

TOLL HOUSE®

Level

Easy

Prep

15 min

Cook

10 min

Servings

60 cookies

When Toll House Tales winner Shriley M. combined three of her kid's favorite cookie flavors together, she discoved a new family favorite!

Key Ingredients

A yellow bag of semi-sweet morsels with a red label beside a gooey chocolate chip cookie and chocolate morsels.

Morsels and Baking Ingredients

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

12 oz.

A package of dark chocolate morsels with a maroon label and a melty chocolate chip cookie.

Morsels and Baking Ingredients

NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels

10 oz.

Ingredients

●
2 cups all-purpose flour
●
2 teaspoons baking powder
●
1/2 teaspoon salt
●
1 cup (2 sticks) butter, softened
●
3/4 cup creamy peanut butter
●
1 cup granulated sugar
●
1 cup packed light brown sugar
●
1 teaspoon vanilla extract
●
2 large eggs
●

2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
●

1/4 cup NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
●
1 1/2 cups quick-cooking oats

Make It

Step 1

Preheat oven to 375° F.

Step 2

Combine flour, baking powder and salt in small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and oats. Drop by rounded tablespoon onto ungreased baking sheets.

Step 3

Bake for 10 to 12 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

TIP:

For larger cookies, drop dough by 1/4 cup amounts about 3 inches apart onto ungreased baking sheets. Bake for 12 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 24 cookies.