When Toll House Tales winner Shirley M. combined three of her kid's favorite cookie flavors together, she discovered a new family favorite!
Oatmeal Peanut Butter Chocolate Chip Cookies is a delightful treat that brings together the comforting flavors of oatmeal, the creamy richness of peanut butter, and the irresistible taste of semi-sweet chocolate. This mouthwatering recipe from NESTLÉ® TOLL HOUSE® creates cookies that are not only easy to make but also perfect for a quick and gratifying dessert.
Ideal for any occasion, these cookies blend the chewy texture of oats with the indulgent crunch of NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels and a hint of NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels. Each bite is a symphony of flavors, making them an excellent choice for last-minute gatherings or a cozy night in.
Perfect for desserts in 30 minutes or less, Oatmeal Peanut Butter Chocolate Chip Cookies are a testament to the joy of combining favorite tastes into one delightful cookie. These quick and easy cookies are sure to become a staple treat in your household, celebrating the spirit of home-baked goodness with every batch.
Ingredients
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Directions
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.
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.
Ingredients
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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.
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.
Ingredients
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