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    You are in: Home / Baking / Peanut Butter Oatmeal Chocolate Chip Cookies Recipe
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    Peanut Butter Oatmeal Chocolate Chip Cookies

    Peanut Butter Oatmeal Chocolate Chip Cookies. Photo by Tea Jenny

    1/9 Photos of Peanut Butter Oatmeal Chocolate Chip Cookies

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    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    15 mins

    13 mins

    Engrossed's Note:

    This is adapted from a King Arthur Flour recipe. After not having any cookies for awhile because I was avoiding flour for the South Beach Diet...I thought I was in heaven with these! Peanut Butter, Oatmeal AND chocolate chips...YUMMY! My husband took most of them to work and his co-workers devoured them in 10 minutes...and they all wanted the recipe. It's very important to follow the baking instructions and not to overbake them or they'll be hard and not so good. The original recipe calls for 2 cups of chocolate chips...I only used one and had a hard time keeping them together...so I think 1/2-3/4 cup should be better. If you choose to use regular brown sugar double it because you use half the amount of Splenda Brown Sugar because it's twice as sweet. ENJOY!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2/3 cup natural-style peanut butter, unsweetened (I used half crunchy and half creamy)
    • 4 tablespoons butter, softened
    • 1/2-3/4 cup Splenda brown sugar blend
    • 1 teaspoon vanilla
    • 1/2 teaspoon salt
    • 1/4 teaspoon baking soda
    • 2 large eggs
    • 1 cup old fashioned oats, ground in a blender or 1 cup oat bran
    • 1 1/2 cups old fashioned oats
    • 1/2-3/4 cup semi-sweet chocolate chips or 1/2-3/4 cup mini chocolate chip

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Lightly grease 2 baking sheets or line with parchment paper.
    3. 3
      Cream the peanut butter, butter, sugar, vanilla, salt and baking soda in a medium bowl.
    4. 4
      Beat in the eggs, scraping the bowl once they're incorporated, then ground oats, old fashioned rolled oats and chocolate chips.
    5. 5
      Drop the dough by tablespoonfuls onto the prepared baking sheets. (They don't spread much.).
    6. 6
      Bake the cookies, reversing the pans midway through (top to bottom, bottom to top), until they're barely set and just beginning to brown around the edges, 11-13 minutes.
    7. 7
      Remove the cookies from the oven and let them cool completely on the pans.

    Ratings & Reviews:

    • on January 14, 2013

      55

      Very yummy! I halved the recipe for 12 total cookies (prolly would've been 13-14 but I couldn't help snitching some of the dough) and also used real brown sugar (1/2 cup) instead of splenda because that stuff creeps me out. And I used creamy Skippy, which worked well, and creamed a lot easier than natural pb might have. Otherwise followed the recipe to the T. Very delicious, and the scent while baking is gorgeous. The whole oats do kinda give it a chewy texture, like eating raw oats, which I don't mind but others might. They spread out nicely without needing to be flattened. As another reviewer commented, maybe it's the real sugar...? I loved these. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 13, 2012

      55

      These cookies are amazing. I used 1 cup of regular brown sugar and they turned out fine. They did spread out a lot for me, maybe because of using the real sugar?

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 14, 2010

      55

      Excellent cookie! I made them for Christmas gifts for my dad and another friend who is diabetic... thanks for the great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)

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    Nutritional Facts for Peanut Butter Oatmeal Chocolate Chip Cookies

    Serving Size: 1 (18 g)

    Servings Per Recipe: 38

    Amount Per Serving
    % Daily Value
    Calories 82.0
     
    Calories from Fat 42
    52%
    Total Fat 4.7 g
    7%
    Saturated Fat 1.7 g
    8%
    Cholesterol 13.0 mg
    4%
    Sodium 54.9 mg
    2%
    Total Carbohydrate 8.3 g
    2%
    Dietary Fiber 0.9 g
    3%
    Sugars 2.8 g
    11%
    Protein 2.2 g
    4%

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