Oatmeal Chocolate Chip Peanut Cookies
Submitted by linda61
Hearty oatmeal cookies loaded with salted peanuts and semi-sweet chocolate chips. Makes 60 crumbly-textured cookies that bake in just 10 minutes per batch.
YIELD
60 servingsPREP
20 minCOOK
15 minREADY
35 minForget choosing between chocolate and peanut butter. These oatmeal cookies pack both salted peanuts and chocolate chips into every bite, creating that salty-sweet contrast that keeps you reaching for just one more.
The dough uses both granulated and brown sugar for deep caramel notes, while 3 ½ cups of oats give you serious texture and staying power.
The batter intentionally stays crumbly (don’t worry, that’s normal), and you’ll get a whopping 60 cookies from one batch. Drop them on ungreased sheets and they’ll be done in 10 to 12 minutes, with crispy edges and chewy centers.
Chef Tips
- Use salted peanuts for best sweet-salty balance, coarsely chop them yourself for varied texture
- Don’t overbeat after adding flour or cookies will be tough; mix just until combined
- Batter will look crumbly and dry but will hold together when scooped
- Let cookies rest on baking sheet for 1 minute before moving to cooling racks
- Store in airtight container with parchment between layers to prevent sticking
Variations
- Double Peanut: Replace ½ cup butter with peanut butter for extra peanut flavor
- Trail Mix: Add ½ cup raisins or dried cranberries with the peanuts
- Almond Chocolate: Swap peanuts for sliced almonds and add ½ teaspoon almond extract
Ingredients
Directions
Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating at medium speed until blended.
Add eggs, one at a time, beating just until yellow disappears; stir in vanilla.
Set aside.
Combine flour and soda; stir into butter mixture, mixing well.
Stir in oats and remaining ingredients, mixing well (mixture will be crumbly).
Drop by teaspoonfuls onto ungreased bading sheets.
Bake at 350℉ (180℃) F for 10 to 12 minutes.
Let stand 1 minute; remove to wire racks to cool.
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