About this recipe: These oatmeal, peanut butter and chocolate cookies are the result of combining what everyone likes in one cookie!
Really great cookie recipie to add to the collection. I gave the salt a miss, used rolled scottish oats and used no added sugar (crunchy) peanut butter. I ended up using chopped up dairy milk instead of dark chocolate chips (what i had to hand) and they turned out brilliantly! - 20 Mar 2017
I just made these as written & they are WONDERFUL!!! My favorite part about this cookie is it's texture. Like others have said, they don't spread- which is a MUST in my book! 10 minutes is perfect. Be sure to mix the sugars, butter, PB, egg, & vanilla first- then add the flour mixed with the soda, salt, & oats. Lastly the ch chips. Amazing cookie- thanks so much for submitting! - 16 Jan 2006 (Review from Allrecipes US | Canada)
I doubled this recipe. I used dark chocolate chips, chunky peanut butter and added 3/4 cup of Reese's peanut butter chips and 1/2 cup chopped pecans. I did grind half the oatmeal down in my blender only because we like the texture of it, mixed with the bigger pieces of oatmeal. The batter was still a little loose, so I did end up adding another 1/2 cup or so more oatmeal. For me, 9 minutes at 350* was the perfect time. This made 54 medium sized cookies. Good flavor, very nice. I'd make these again. - 28 Nov 2009 (Review from Allrecipes US | Canada)