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Soft and Chewy Peanut Butter Oatmeal White Chocolate Cookies

It’s no secret that I love peanut butter and in baking there’s something magical about adding peanut butter to recipes. It just makes things better. It makes baked goods moist, rich, and decadent in a going-to-stuff-my-face kind of way. For the peanut butter allergy folks, you could most definitely ...
  • Megan Miller

    peanut butter oatmeal white chocolate chip cookies. OMG.

  • Marissa Ann

    Peanut Butter Oatmeal White Chocolate Cookies . 1/2 cup butter 1/3 cup peanut butter 1 cup brown sugar 1/2 cup white sugar 1 egg and 1 yolk 2 tsp vanilla extract 1 1/4 cup all-purpose flour 1 cup old fashioned whole oats 1/2 tsp baking soda 3/4 cup white chocolate chips 1/2 cup peanut butter chips . In a medium-sized microwave safe bowl, melt the butter and peanut butter together. Add the brown & white sugar to the melted butter & peanut butter mixture and stir. Set this is the freezer for a couple minutes. Remove from the freezer and add the egg + yolk, add the vanilla extract, and stir. Then add the flour, oats, baking soda and stir. You should have cookie dough consistency dough and if you don’t, either add a touch more flour if it’s too wet or a touch more peanut butter if it’s too dry. Finally, add the white chocolate chips and peanut butter chips and stir. Roll or spoon out golf ball sized balls onto a cookie sheet, about 2 inches apart. They spread but not tons. Bake at 325F for approximately 10-12 minutes. The cookies will look pretty raw even at 12 minutes and that’s ok. Take them out and let the sit and cool well before eating.

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