Chewy Oatmeal Peanut Butter Cookies!

"These cookies are chewy inside with a crusty outside , the ultimate combination for a cookie!! I think next time I make these, I'll add a little more flour as I like a thicker cookie. I used some sultanas, apricots and extra peanuts in mine."
 
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photo by Chef on the coast photo by Chef on the coast
photo by Chef on the coast
photo by Chickee photo by Chickee
photo by Chickee photo by Chickee
Ready In:
27mins
Ingredients:
12
Serves:
18
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ingredients

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directions

  • Preheat the oven to 180c.
  • Cream butter and sugars.
  • Add egg, vanilla, water, peanut butter and mix well so that the dough is quite uniform.
  • Add the flour, rolled oats, bicarbonate and the baking powder and mix well. Add nuts or the chocolate or the sultanas, mix lightly.
  • Spoon tablespoonfulls onto a greased cookie sheet, and bake 12-15 minutes. SUPERVISE! Start to check after 10 minutes as they brown quickly!

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Reviews

  1. Ok, I haven't eaten these yet...but I wanted to put down the measurements in how we understood them. 3/4 cup flour and of oats, 1/2 cup brown sugar, 1/4 cup white sugar and 1/3 cup butter. We shall see how they turn out...
     
  2. We loved these cookies... I am partial to PB cookies but Dugan is partial to oatmeal. This is a great recipe that we both enjoyed. It combines both of our favorites.It is crunchy/crisp on the outside(which I love)but chewy(which Dugan loves) Excellent recipe. Just the right combo amount of white and brown sugar. (I had to run my regular white granulated sugar in the processor to make caster sugar) Excellent excellent excellent recipe.
     
  3. Very scrumptious! Loved the combo of the oats, peanut butter and I used semi sweet chocolate chips. Perfectly baked in 12 minutes (but I did watch them) and I received an exact 36 cookies! The conversions are easy to be made to US measurements too - had not one issue. Thanks for a keeper of a treat! Made for the I Recommend tag game.! :)
     
  4. So yummy!I needed to change measurements from metric to US and I think the cookies turned out very well. DS#4 thinks so too. But everyone else isn't home yet. :) I used crunchy peanut butter and mini chocolate chips. I doubled the recipe and they will probably be gone by the end of the day. Thanks for posting! Made for the March 2009 Aussie/NZ recipe swap.
     
  5. These were really good, mine came out quite thick and moist which I really liked :-) I used margarine instead of butter, and next time might add a few more oats.
     
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Tweaks

  1. These were really good, mine came out quite thick and moist which I really liked :-) I used margarine instead of butter, and next time might add a few more oats.
     

RECIPE SUBMITTED BY

I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse. I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake. My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
 
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