Soft and Chewy Peanut Butter Oatmeal White Chocolate Cookies

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It’s no secret that I love peanut butter and in baking there’s something magical about adding peanut butter to recipes.

It just makes things better.

Soft and Chewy Peanut Butter Oatmeal White Chocolate Cookies stacked

It makes baked goods moist, rich, and decadent in a going-to-stuff-my-face kind of way.

For the peanut butter allergy folks, you could most definitely use sunflower seed, almond, or cashew butter in these cookies.

Soft and Chewy Peanut Butter Oatmeal White Chocolate Cookies stacked

I also adore oatmeal cookies.

Did you see my last cookie creation?  Chewy, brown sugary oatmeal raisin cookies

Oatmeal Raisin Cookies with oats in the background

When they are done right, I think that oatmeal-based cookies trump most other cookies.

Today’s cookies have oatmeal in them even though they don’t have much of an “oatmeal cookie taste”.

Soft and Chewy Peanut Butter Oatmeal White Chocolate Cookies stacked

The peanut butter flavor is more dominant than oatmeal flavor.

Soft and Chewy Peanut Butter Oatmeal White Chocolate Cookies stacked

When it comes down to it, though, I’ve really never met a cookie I didn’t like.  Oatmeal raisin, peanut butter, chocolate chip, snickerdoodle, molasses.  They’re all good.

Except dry cookies.  Those are not so good.  Don’t break any baking rules and make them dry or overcooked.  Or put nuts into baked goods.  Blech.

Soft and Chewy Peanut Butter Oatmeal White Chocolate Cookies stacked

So when I saw Jo-Anna of A Pretty Life in the Suburbs’ recipe for Cookies ‘n Creme Stuffed Oatmeal Cookies, she got my wheels turning for this month’s Secret Recipe Club recipe reveal, and it steered me in the direction of using oatmeal.

I’ve also been eyeing the Cooks Illustrated Perfect Chocolate Chip Cookie recipe that I’ve read rave reviews about.  Ever since 2009.  I based last week’s oatmeal raisin cookies from the melted butter technique they used.

Soft and Chewy Peanut Butter Oatmeal White Chocolate Cookies stacked

Because really, you can do no wrong with melted butter and peanut butter combined with oatmeal and white chocolate.

At least not in my book.

Soft and Chewy Peanut Butter Oatmeal White Chocolate Cookies stacked

I loved these cookies

Soft and Chewy Peanut Butter Oatmeal White Chocolate Cookies stacked

And now it’s time to geek out with food science trivia which likely explains why I loved them.

It has to do with sugar ratios, melted butter, and eggs.

Soft and Chewy Peanut Butter Oatmeal White Chocolate Cookies stacked

The Cooks Illustrated website compared their ‘new cookie’ (2009) vs. the classic Nestle Tollhouse cookie (1950s I’m guessing) in this little chart (source)

Sugar: by having a higher proportion of brown sugar to white sugar, you will get a chewier cookie.  That’s a big bonus for me.

  • TOLL HOUSE RECIPE: Equal Amounts Brown and White SugarA 1-1 ratio of brown to white sugar creates a cookie that’s neither crisp nor chewy.
  • OUR RECIPE: More Brown Sugar Using more brown sugar than white makes for a chewier cookie.

 

Butter: By melting the butter you get a chewier cookie, less of a cakey cookie, and enhanced flavor.  Yes please.

  • TOLL HOUSE RECIPE: Creamed Solid Butter.  Creaming butter creates a cakier texture in cookies.
  • OUR RECIPE: Browned, Melted Butter.  Melting butter contributes to chewiness; browning it enhances flavor.

Eggs: Reducing egg whites increases chewiness and reduces dryness.  Score.

  • TOLL HOUSE RECIPE: 2 Whole Eggs. Whole eggs contribute to a drier texture.
  • OUR RECIPE: 1 Whole Egg, 1 Yolk. Eliminating one egg white also boosts chewiness.

 

Take that, Alton Brown.  You’re not the only one who can geek out.

Another thing I loved about these cookies was that I didn’t have to use an electric mixer.

I did everything by hand and with one spoon.   That’s the beauty of the microwave melted butter technique.  You don’t need to whip or cream anything together.  Just melt ‘n stir.

Soft and Chewy Peanut Butter Oatmeal White Chocolate Cookies stacked

I am still pining away for that Kitchen Aid but so far the Mixer Fairy hasn’t paid me a visit yet.

Not being bothered to use any sort of mixer in this recipe was a nice bonus.

Soft and Chewy Peanut Butter Oatmeal White Chocolate Cookies stacked

It’s nice having fewer dishes to do.  Beaters, bowls, paddles.  It all adds up.  I hate doing dishes and do everything in my power to keep them to an absolute minimum.

I’d rather spend my time baking and cooking or sampling the raw dough eating the finished product than doing dishes.

Soft and Chewy Peanut Butter Oatmeal White Chocolate Cookies stacked

And between me, Scott, and Little Miss Cookie Monster, we made quick work on these

Soft and Chewy Peanut Butter Oatmeal White Chocolate Cookies stacked in half

Just typing this post and looking at these pictures makes me really want another one.  Or three.

They are chewy, sweet, rich, and the peanut butter flavor is enhanced even more by the addition of peanut butter chips.  I bet butterscotch chips would also be excellent in these, too.

Soft and Chewy Peanut Butter Oatmeal White Chocolate Cookies stacked

The oatmeal makes them soft

And the white chocolate chips make them sweet

Soft and Chewy Peanut Butter Oatmeal White Chocolate Cookies stacked

This wouldn’t be an “Averie dessert” if there wasn’t peanut butter in the recipe or white chocolate.  <– Those two links showcase all my peanut butter recipes and all my white chocolate recipes in one place.  I will be adding these cookies to both sections.

Have I convinced you to make these yet?

Soft and Chewy Peanut Butter Oatmeal White Chocolate Cookies stacked

They’re a new favorite of mine.

Soft and Chewy Peanut Butter Oatmeal White Chocolate Cookies stacked in half

They’ve earned a special place in my heart.

And in my stomach.

Soft and Chewy Peanut Butter Oatmeal White Chocolate Cookies

Pin This Recipe

4.85 from 19 votes

Soft and Chewy Peanut Butter Oatmeal White Chocolate Cookies

By Averie Sunshine
Combining 3 favorite kinds of cookies into one so you don’t have to choose which to make – peanut butter, oatmeal, or white chocolate. Soft and chewy, with just enough texture from the oats and plenty of white chocolate in every bite. Fast, easy, no-mixer required recipe. One of my favorite cookies of all time!
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 10 minutes
Total Time: 30 minutes
Servings: 22 to 24 cookies
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Ingredients  

  • ½ c unsalted butter
  • c creamy peanut butter
  • 1 c light brown sugar, packed
  • ½ c granulated sugar
  • 1 egg + 1 yolk
  • 2 tsp vanilla extract
  • 1 ¼ c all-purpose flour
  • 1 c old fashioned whole oats
  • ½ tsp baking soda
  • ¾ c white chocolate chips
  • ½ c peanut butter chips, or use butterscotch chips, chocolate chips, toffee bits, raisins, nuts, seeds, etc.

Instructions 

  • In a medium-sized microwave safe bowl, melt the butter and peanut butter together.  Power on for 30 seconds, take out, stir.  Repeat.  Should take no more than about 90 seconds.
  • Add the brown & white sugar to the melted butter & peanut butter mixture and stir.  Set this is the freezer for a couple minutes.
  • Remove from the freezer (or just wait for the mixture to come to room temp on it’s own) and add the egg + yolk (you just don’t want to add eggs to that hot mixture.  We don’t want scrambled eggs here), add the vanilla extract, and stir.
  • Then add the flour, oats, baking soda and stir.  You should have cookie dough consistency dough and if you don’t, either add a touch more flour if it’s too wet or a touch more peanut butter if it’s too dry.
  • Finally, add the white chocolate chips and peanut butter chips and stir.
  • Roll or spoon out golf ball sized balls onto a cookie sheet, about 2 inches apart.  They spread but not tons.
  • Bake at 325F for approximately 10-12 minutes.  (I like very underdone and soft cookies so I baked for 10 minutes)  The cookies will look pretty raw even at 12 minutes and that’s ok.  Take them out and let the sit and cool well before eating.
  • adapted from my Oatmeal Raisin Cookies & Cooks Illustrated

Nutrition

Serving: 1, Calories: 204kcal, Carbohydrates: 24g, Protein: 3g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Cholesterol: 27mg, Sodium: 63mg, Fiber: 1g, Sugar: 17g

Nutrition information is automatically calculated, so should only be used as an approximation.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




Comments

  1. 5 stars
    Oh my Goodness!!! These are delicious. I very seldom make a recipe “as is” (I usually have to doctor things up a bit) but I did with this recipe…except (LOL) I substituted gluten-free flour for the regular flour. They are so good. I gave 2 cookies to my neighbor without telling him they were GF and he devoured them both in a couple of bites. My mom and hubby loved them also. One of the few recipes I’ve tried that converts well to GF. Thank you. I pre scooped the remaining cookie dough and am freezing them; nothing like fresh warm cookies straight from the oven.

  2. 5 stars
    Oh my Goodness!!! These are delicious. I very seldom make a recipe “as is” (I usually have to doctor things up a bit) but I did with this recipe…except (LOL) I substituted gluten-free flour for the regular flour. They are so good. I gave 2 cookies to my neighbor without telling him they were GF and he devoured them both in a couple of bites. My mom and hubby loved them also. One of the few recipes I’ve tried that converts well to GF. Thank you. I pre scooped the remaining cookie dough and am freezing them; nothing like fresh warm cookies straight from the oven.

  3. 5 stars
    Great recipe. I used a 12 cup crushed shredded wheat cereal as a stand in for chopped nuts. Cheaper and fewer calories. I used a small ice cream scoop and the recipe made 38 cookies. Not having to mess with an electric mixer is great.

  4. 5 stars
    Great recipe. I used a 1\2 cup crushed shredded wheat cereal as a stand in for chopped nuts. Cheaper and fewer calories. I used a small ice cream scoop and the recipe made 38 cookies. Not having to mess with an electric mixer is great.

    1. Thanks for the five star review and glad they turned out great with your cereal substitution, too!

  5. 5 stars
    I agree this would have to be one of my very favorites. I made a double batch. I love all your recipes! I also made a double batch of your oatmeal chocolate chip cookies for my brother. It’s what he requested for his birthday. He’s going to love them. Thank you for all the wonderful recipes!

    1. Thanks for the 5 star review and glad that it’s one of your favorites! Glad you love all my recipes and are making double batches and doing lots of baking – even for your brother for his bday, how nice of you!

  6. 5 stars
    I agree this would have to be one of my very favorites. I made a double batch. I love all your recipes! I also made a double batch of your oatmeal chocolate chip cookies for my brother. It’s what he requested for his birthday. He’s going to love them. Thank you for all the wonderful recipes!

  7. I realized about an hour ago that I needed to bring something to a cookie swap tonight, and I remembered that I’d bookmarked this recipe (via a post on another blog). 30 minutes start to finish with ingredients I already had in the house, and so yummy! Thanks so much Averie!

  8. These cookies are really great. I love the combo of oats, white chocolate and peanut butter. I knew that egg whites causes dryness, but I didn’t know this about creaming butter and brown sugar and white sugar ratio. Good to know! I love all cookies – crispy ones and chewy ones, but when I want chewy – I’d like to achieve chewy one :) Now I know the clue.

  9. Averie, I LOVE this recipe. I’ve made it once as written, and once using 1 cup sugar + 1 tbsp molasses as a substitute for brown sugar. Both times came out perfect. Your recipes are always so well done. Sprinkle a bit of sea salt before baking and these cookies are my new favourite, too. Thanks for the consistently good recipes. 

  10. I’m a little excited about these. I have a husband and five kids (first three are boys!) and we play hard and eat cookies like it’s our job. I did add 1/2 tsp. Salt and all chocolate chips because that’s how we roll. Big fan of cooks illustrated and of your site! Thank you!

      1. Thanks for the 5 star review and glad you love these cookies and that they’re your new fave!