Oatmeal Peanut Butter Cookies |Cooking With Amanda

A few weeks ago, I made 8 (EIGHT!!!) peanut butter recipes in one weekend.

All in one day, in fact.

Does this surprise you?

As I'm writing this, the mailman dropped off a box of Jif-to-Go in bulk that I had Amazon-primed to the house. Amazon Prime, so dangerous, but simultaneously so convenient.

It was a complete peanut butter day. Nothing got made that day unless peanut butter was a featured ingredient. I dedicated the whole day of baking to it.

I loved all of the peanut butter recipes that came out of the kitchen that day — there were no fails. It's hard to pick a favorite among them because they were all winners, but as basic and ordinary and not "out there" as these cookies sound, I think they were my favorite. They weren't super complex or quirky, but they were a nice perfected basic.

I like quirky and weird recipes, and flavor combinations that sound odd, but are wonderful. I like to experiment with interesting combinations, but there's also so much to be said for basics.

Taking a perfect oatmeal cookie — a chewy and soft (I'm not just overusing those words. I would truly define these as chewy and soft.) oatmeal cookie with lots of butter and brown sugar, and figuring out a way to cram peanut butter in it. A whole cup's worth.

I love a simple and unfancy oatmeal cookie anyway. A good oatmeal cookie is hearty, chewy, thick, and buttery, with lots of brown sugar goodness. Add peanut butter, and now it's an even more serious weakness for me.

Add peanut butter chips and Reese's Pieces too… and we're really cooking with gas. The chips and Reese's Pieces get all melty and wonderful.

The cookies stay thick, soft, and chewy, and are loaded with peanut butter, peanut butter chips, and Reese's Pieces. Combining two of my favorite cookies into one, and it turned out to be one of the best cookies ever.

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Oatmeal Peanut Butter Cookies Recipe

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Ingredients

1 cup butter, melted and slightly cooled
1 cup packed brown sugar
3/4 cup sugar
1 cup creamy peanut butter
2 eggs
1 1/2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups quick oats
1 10 ounce package reese's peanut butter chips
1 cup reese's pieces

Directions

In a large mixing bowl, combine butter, brown sugar, sugar, peanut butter, and eggs, beating on low, until blended.
In a medium bowl, combine flour, baking soda, salt, and oats.
Add the dry ingredients to the wet ingredients in the mixing bowl, and beat until combined.
Fold in the peanut butter chips and Reese's pieces.
Chill the dough for at least 2 hours, or ideally overnight.
When ready to bake, preheat oven to 325°F.
Line baking sheets with parchment paper or silicone baking mats.
Drop dough by rounded tablespoonful onto cookie sheets.
Bake for 10-14 minutes, or until edges are golden brown, and centers are set. Repeat with remaining dough until all cookies are baked.
Remove to wire racks to cool completely.