White Chocolate Peanut Butter Oatmeal Cookies
These soft peanut butter cookies have a little oatmeal and white chocolate to sweeten the deal!
Although chocolate chip cookies are probably my favorite dessert, I love so many different kinds of cookies. I love molasses cookies because they are super nostalgic and snickerdoodles are another favorite. But I think peanut butter cookies just hold a special place in my favorites’ list. They are so hard to not want to just keep eating and these ones were so fantastically delicious with the addition of oats and white chocolate PLUS peanut butter chips that I think they may be my favorite peanut butter cookie ever!
What You Need:
1 1/4 cups all purpose flour
1 cup old fashioned rolled oats
1/2 tsp. baking soda
1/4 tsp. salt
8 Tbsp. unsalted butter, melted and cooled
6 Tbsp. creamy peanut butter, melted and cooled
1 cup brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk, at room temperature
2 tsp. vanilla extract
1 cup white chocolate chips
1/2 cup peanut butter chips
Directions:
In a medium bowl, whisk together flour, oats, salt, and baking soda. Set aside.
In a large bowl, mix together butter, peanut butter, brown sugar, and granulated sugar until combined.
Add egg, egg yolk, and vanilla and mix until just combined.
Gradually add dry ingredients to wet ingredients until a dough forms. If needed, you can add 1 to 2 tsp. of milk if it’s too dry.
Fold in white chocolate chips and peanut butter chips.
Scoop dough in golf ball sized balls onto a parchment paper or silicone mat lined baking sheet about 2 inches apart.
Bake in batches in a preheated 325 degree oven for 10 to 12 minutes or until edges are lightly browned, but centers are still softy and a little puffy.
Cool on baking sheet for 2 minutes and then remove to a wire rack to cool completely.
Recipe from How Sweet Eats
