Peanut Butter White Chocolate Oatmeal Cookies — This EASY recipe combines three types of cookies into one! The cookies are loaded with oats, white chocolate chips, and creamy peanut butter. They’re SOFT and CHEWY, and you don’t need a mixer to make them!
Table of Contents
It’s no secret that I love peanut butter, and in baking there’s something magical about adding peanut butter to recipes. It makes baked goods moist, rich, and decadent in a going-to-stuff-my-face kind of way.
I also adore oatmeal cookies. When they are done right, I think that oatmeal cookies trump most other cookies. These white chocolate peanut butter cookies have oatmeal in them even though they don’t have much of an “oatmeal cookie taste.”
The peanut butter flavor is more dominant than oatmeal flavor. Because really, you can do no wrong with melted butter and peanut butter combined with oatmeal and white chocolate.
The cookies are chewy, sweet, rich, and the peanut butter flavor is enhanced even more by the addition of peanut butter chips.
Recipe Ingredients
To make the oatmeal peanut butter cookies with white chocolate chips, you’ll need the following basic ingredients:
- Unsalted butter
- Creamy peanut butter
- Light brown sugar
- Granulated sugar
- Eggs (1 whole egg + 1 egg yolk)
- Vanilla extract
- All-purpose flour
- Old-fashioned oats
- Baking soda
- White chocolate chips
- Peanut butter chips
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Peanut Butter White Chocolate Oatmeal Cookies
One thing I loved about these cookies was that I didn’t have to use an electric mixer to make the dough! I did everything by hand and with one spoon.
- Add the peanut butter and butter to a microwave-safe bowl and heat for 30-second intervals until smooth and melted.
- Stir in the brown sugar and granulated sugar.
- Once the mixture has cooled slightly, stir in the eggs and vanilla.
- Add the dry ingredients.
- Scoop the cookie dough into balls and place on a parchment paper-lined baking sheet.
- Bake until the edges are set and the tops are just set. Let cool for about 10 minutes on the baking sheet to firm up, then serve.
Frequently Asked Questions
I suggest using a traditional, no-stir peanut butter like Jif or Skippy. I prefer baking with creamy peanut butter rather than crunchy, although technically crunchy PB works too.
For the peanut butter allergy folks, you could most definitely use sunflower seed, almond, or cashew butter in these cookies. Choose a no-stir variety (many ‘natural’ nut butters made with just blended nuts and salt are prone to separating, and that thick layer of oil at the top of the jar will make your cookies oily).
Yes! I bet butterscotch chips would also be excellent in these, too. Or use semi-sweet chocolate chips, all white chocolate chips, toffee bits, etc. Pretty much any flavored baking chips will work.
Possibly, but quick oats are more finely ground than old-fashioned (rolled) oats which can result in drier, less chewy cookies.
Storage Instructions
Baked cookies: Will last up to 5 days in an airtight container on your counter. Or freeze for up to 3 months.
Raw cookie dough: Can be sealed in an airtight container and refrigerated for up to 5 days. It can also be frozen for up to 3 months. When ready to bake, do not thaw! Just add 1 to 3 minutes to the bake time.
Tollhouse oatmeal scotches have always been my favorite…until now!! OH MY GOSH how amazing!! And you don’t need a mixer -what! Is this real life?! I used butterscotch chips since I had some leftover from making your oatmeal cookie (chilling in the fridge now, along with your chocolate chip cookies). Can’t wait to try more of your recipes!
Samantha
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Peanut Butter White Chocolate Oatmeal Cookies
Ingredients
- ½ cup unsalted butter
- ⅓ cup creamy peanut butter
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- 1 cup old-fashioned whole oats
- ½ teaspoon baking soda
- ¾ cup white chocolate chips
- ½ cup 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 and granulated sugars 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 okay. Take them out and let the sit and cool well before eating.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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