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Oatmeal Chocolate Chip Peanut Cookies

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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 servings

PREP

20 min

COOK

15 min

READY

35 min

Forget 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

1 237
CUP ML BUTTER
or margarine, softened
1 ⅓ 315
CUPS ML SUGAR
1 ⅓ 315
CUPS ML BROWN SUGAR
firmly packed *
2 2
LARGE LARGE EGGS
1 5
TEASPOON ML VANILLA EXTRACT
1 ¾ 414
1 5
TEASPOON ML BAKING SODA
3 ½ 828
CUPS ML OATS, QUICK COOKING
uncooked
1 ½ 355
CUPS ML PEANUTS
salted, coarsely chopped

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 20g (0.7 oz)
Amount per Serving
Calories 89 53% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 34mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 2% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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