Peanut Butter-Oatmeal Chocolate Chip Cookies

What you have here is the ultimate trifecta of cookie goodness:

Peanut butter? Check.

Oats? Check.

Chocolate Chips? Check.

And there you have it – pretty much the most amazingly flavored cookies you could ever imagine. A great big thank you goes out to Jane, a reader who so kindly sent me this recipe as a thank you for sharing my recipes. She received this recipe from her mom, who found it on the back of a flour bag years ago and they have been a staple in her house ever since. I can certainly see why! As you might imagine, these are fabulous. Soft and tender from the peanut butter, a slight toasted flavor from the oats and just the right amount of sweetness from the chocolate chips. I think you’ll want to go ahead and start preheating your oven before you even read the rest of this post…

Now that you’re ready to get baking, a few notes on the recipe:

♦  I used the shaping method from the Thick and Chewy Chocolate Chip cookies. Gives cookies a nice crinkly look on top!

♦  If you’re addicted to weighing when you bake like I am, note that each ball of dough weighed 1.7 ounces.

♦  The cookies will not look “done” when you pull them out of the oven, but they will continue to bake on the hot baking sheets out of the oven. If they are slightly brown, the edges look just set and they are puffy in the middle they are ready to come out!

Disclaimer: You will not be able to resist eating the dough. Don’t say I didn’t warn you!

Do you have a favorite cookie or a sentimental recipe that was passed on
from a friend or family member?

Peanut Butter-Oatmeal Chocolate Chip Cookies

Yield: Makes about 16 cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

2. Whisk together the flour, baking soda and salt; set aside.

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

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392 Responses to “Peanut Butter-Oatmeal Chocolate Chip Cookies”

  1. Pingback: PB&C Oatmeal Cookies « Tales From A Kitchen Misfit

  2. Jen Moore on December 15, 2010 at 11:56 pm

    Did a google search for chocolate chip peanut butter cookies, and yours popped up. Made a vegan version of this (vegan margarine/egg replacer) for a vegan birthday request at work. They turned out fabulous, and the bonus was finding your blog. I have a feeling I’ll be visiting often–thanks!

    Reply

    • Michelle on December 16th, 2010 at 3:18 pm

      Awesome to know these can be adapted to be vegan-friendly! Thanks for sharing!

      Reply

    • Carrie on December 19th, 2010 at 7:36 pm

      ^^^ Had exactly this experience – googled chocolate chip oatmeal peanut butter cookies and found this recipe. Veganized it with margarine and egg replacer, and have a new favorite cookie. LOVE IT!

      Reply

  3. Pingback: The Trifecta: Oatmeal, PB & Choc. Chip Cookies

  4. Nina on December 20, 2010 at 2:14 pm

    I made these yesterday and turned out great! The peanut butter flavor was subtle and the cookie dough was delicious!

    Reply

  5. Jill on December 23, 2010 at 7:59 am

    I made these last night and followed the recipe exactly and they turned out awesome!! So chewy and delicious….one question though. Both my boyfriend and I thought it could use a little more oatmeal, could I add more and leave the rest of the ingredients as is, or should I add more liquid somewhere?

    Reply

    • Michelle on February 16th, 2011 at 9:57 pm

      Jill – I think you could add a little more and leave the rest of the quantities okay, maybe decrease the chips a bit to make up for the extra heft.

      Reply

    • Megan on May 10th, 2012 at 8:30 pm

      We left out the egg, didn’t replace it with anything, added extra oats, and they turned out fine! The batter was quite wet to start with, so all was well.

      Reply

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  7. Cherissa on December 31, 2010 at 12:24 am

    On Christmas everyone agreed that these were the best cookies to ever come from my kitchen! I agree! These are friggin beautiful and over the top good! Oh my…fresh out of the oven with a cold glass of milk! HELLO! Mommy like! I pointed my sister to the website….she made them, and instead of milk chocolate chips like I use, she went with half semi sweet, half chopped up reeses p.b. cups! num-num-num!

    Reply

  8. ahnkadragon on December 31, 2010 at 10:20 pm

    Just followed the link from the Bankingdom blog. So glad I did! Just finished baking these cookies and they are the awesome!! Decided not to bake all of the batter at once. Good thing I didn’t because I would have eaten every single one of these delicious cookies. Only had mini chocolate chips on hand but that doesn’t seem to have had an adverse effect. Love these and will be making them again. Thanks for sharing this recipe. Looking forward to exploring the rest of your site for more great recipes=)

    Reply

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  10. Merlot on January 6, 2011 at 2:07 pm

    Just made these and they are delicious! Perfect amount of oats, chocolate and peanut butter! YUM!

    Reply

  11. Caitlin on January 9, 2011 at 6:13 pm

    I stumbled upon your blog last weekend and am in LOVE! It is my new time filler. This was the first recipe I tried–and WOW. AMAZING! I have a very picky eater for a husband and they got his approval. Thanks for sharing. I can’t wait to try more!

    Reply

  12. Charlsie on January 11, 2011 at 11:11 pm

    OMG! I made these for a church class tomorrow night… they are SO DELICIOUS!!! I made them a little smaller so they’d go a little further… ended up with 54 cookies when I doubled the recipe. AND! I must say, I love the little trick to get the bumpy tops. They come out SO freakin’ yummy looking!

    Reply

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  14. Heather (The Menu Mama) on January 12, 2011 at 3:29 pm

    Oh wow! I am so making these this weekend!!!

    Reply

  15. Tania on January 12, 2011 at 9:12 pm

    I just made these TWO nights in a row. My boyfriend barely eats desserts or cookies and he loved them last night. I took the rest of the batch to work today so I wouldn’t eat them all and all my co workers loved them. Tonight I was tempted to make them again, and my boyfriend said “yeah make them, and I can take the rest to work tomorrow.” I’ve NEVER seen him ask for cookies!! HUGE HIT :)

    Reply

  16. Carla Quigley on January 14, 2011 at 9:10 pm

    This has to be the best cookie recipe I’ve ever made. SO SO SO good. Thank you!

    Reply

  17. Misaki on January 17, 2011 at 5:19 pm

    Hello! Thank you so much for providing these recipes! I looked at this one, and I immediately wanted to try it out. I did, and the taste was wonderful! However, I didn’t understand the shaping method for the cookies. Could you explain? I did read it on the other recipe, but I was a bit confused… xD
    As for how your cookies look, all round and perfect, mine came out flat and without that toasty look. What do you recommend to do? Would adding oats help?
    Once again, thank you so much!

    Reply

    • Michelle on February 15th, 2011 at 9:24 pm

      Hi Misaki, I wouldn’t add any more oats, as they are already in the recipe. To shape, basically roll the dough into ball, then pull it apart in half (so the jagged edges are facing each other), then turn those halves up (so the jagged edges are now facing up), then press them together (side by side) to make them round again, with the jagged edges on top. Hope that explanation helps!

      Reply

  18. Keyron on January 21, 2011 at 9:49 pm

    OMG………..these are perfect! I love chewy cookies so when I found your recipe I had to try them right away and all I can say is Oh My God.

    Reply

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  20. Pingback: Peanut Butter Oatmeal Chocolate Chip Cookies | Baking From Scratch … | PeanutButterBlog

  21. Kristina on January 27, 2011 at 1:22 pm

    I just found your website and your recipes all look so deliscious! This was the first one I have tried and I loved these cookies. So yummy!
    Thank You,
    Kristina Jany

    Reply

  22. Danielle on January 28, 2011 at 1:40 am

    Oh these are dangerously good! I featured them on my blog today and will be taking some to work tomorrow and sending the rest with my hubby so that I don’t end up eating them all myself! I just started following your blog and I am so excited for all of the great recipes! Keep up the good work! Enjoy your day! Positive vibes…D

    Reply

  23. Shannon on January 30, 2011 at 3:39 pm

    I made these today, but substituted Raisinets for the chip. FANTASTIC!

    Reply

  24. Ann Baker on February 2, 2011 at 10:41 am

    These are quite possibly the best cookies I ever made. And considering I have been cooking for decades and went to culinary school…that’s saying a LOT! Made these yesterday as 2 feet of snow and 60 mph winds descended upon Chicago.

    Question for BEB – Can I substitute KAF’s White Whole Wheat flour for the all-purpose flour?

    Reply

    • Michelle on February 14th, 2011 at 9:33 pm

      Hi Ann, I definitely think you could substitute KAF white whole wheat. I have used it in brownies and couldn’t tell a difference!

      Reply

  25. Denise on February 2, 2011 at 8:36 pm

    Just made these cookies today and oh my. I have been snowed in for a few days now, and a while back was thinking about cookies but didnt want just regular chocolate chip cookies which I love or just peanut butter cookies which i also love and was actually thinking how good peanut butter and oatmeal cookies would be. have to say have never had any till now or don’t think i have ever seen a recipe for them so after being snowed in got to searching online for a recipe, looked at several and then came across these and decided they were they ones i was going to try.. All I can say is WONDERFUL.. I did though add some chopped almonds to mine and they were superb. I don’t think I will be making just regular chocolate chip cookies anymore.. love love these cookies and thank you Browneyed baker for sharing your recipes.. I have also bookmarked a few other recipes that i hope to soon try. including your peanut butter and chocolate cheesecake.. like you i am a sucker for peanut butter and chocolate and for cheesecake and to combine the two.. oh my i can’t wait to try it.. and if i had the ingredients i would probably make it already.. but since i cant even get out my driveway right now will have to wait

    Reply

  26. Pingback: peanut butter oatmeal chocolate chip cookies | the patron saint of pie

  27. joanna on February 8, 2011 at 10:11 pm

    Made em – yeah, ate the dough. Everyone absolutely loved them. My new go to cookie!

    Reply

  28. Katy on February 14, 2011 at 9:15 am

    I’m new to your site and I love it!! I’ve made this recipe twice, and I fell asleep last night thinking of making it with craisins instead of chocolate chips to make “PB&J” cookies. I may gain a few pounds, but I’m definitely going to be a regular reader!!!

    Reply

  29. Hillary [Nutrition Nut on the Run] on February 18, 2011 at 1:30 am

    Thank goodness tmrw is Cookie Friday!!

    Reply

  30. Christopher on February 18, 2011 at 3:04 pm

    I made these and brought them in to work. They were a HUGE hit! When people came in later in the day, the first thing they were told was about these cookies. Everybody has asked for the recipe. Thanks again!

    Reply

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  32. Pingback: Peanut butter chocolate chip oatmeal cookies « Life with B's

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  34. Dilek on March 2, 2011 at 4:08 pm

    Hi Michelle,
    I’m wondering what kind of peanut butter you used for this recipe, natural or the standard ie Kraft?
    Thanks for a great blog!

    Reply

    • Michelle on March 2nd, 2011 at 4:13 pm

      Hi Dilek, I just used regular peanut butter for this recipe.

      Reply

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  36. Ruth on March 4, 2011 at 4:27 pm

    Just found this recipe by “chance” and tried it today. Spectacular! I forgot about the shaping idea from ATK, and used a large cookie scoop to wonderful results, all the same! I did find I needed to bake mine 12 min. and almost waited til they were completely cool to try them! Just perfect! Can’t wait for some of our guests, who will be arriving shortly, to try them and get their feedback. This will definitely go into our regular rotation for afternoon refreshments at our B&B!

    Reply

  37. Jeph Remley on March 5, 2011 at 4:52 pm

    These were brought to me by a friend for my birthday yesterday, and wow, they were great. Picture perfect, wonderfully chewy, and oh so tasty! Great recipe!

    Reply

  38. katie on March 8, 2011 at 6:05 pm

    I made these tonight and was excited to try them for Fat Tuesday to get in a treat before I (try) to refrain from sugar for a bit. But in my excitement I neglected to realize I didn’t have eggs since we ate them all this morning! I had already creamed the sugar and butter and added the pb and vanilla when I realized this little detail. I added 1/4 cup of unsweetened applesauce and when all mixed it seemed a bit runny so I added 2 more tbs of flour and 1/4 cup extra oats. I also only had mini chocolate chips, but that just makes for a little chocolate in each and every bite. This dough- whoa. It might be my most favorite cookie dough EVER and since I didn’t use raw egg (like that bothers me lol) it was totally safe too. The cook time was funny- I did 6 cookies for 12 minutes, but they really didn’t look done at all, so I gave them 1 more then pulled them since you warned that they won’t look done. I ate one after cooling about 5ish minutes and it was super tasty, but kinda fell apart. I don’t know if it was undercooked or the lack of egg but either way they are delicious. I will definitely make again when I have a need for a great cookie!

    Reply

  39. Pingback: The Weekend Dish: 3/5/2011 | Brown Eyed Baker

  40. Pingback: Perfect Recipe » Blog Archive » Peanut Butter-Oatmeal Chocolate Chip Cookies

  41. Patricia on March 20, 2011 at 8:41 pm

    This is an amazing recipe, and the hit of a gathering I went to today. Everyone gave a rave review after the very first bite!

    Reply

  42. Patricia on March 20, 2011 at 8:42 pm

    I forgot to add that we were out of creamy peanut butter so I used chunky instead. Great results!!

    Reply

  43. meagen on March 22, 2011 at 6:29 pm

    I have three boys (including my husband) and they loved these cookies! Great recipe! Thanks for sharing!

    Reply

  44. Jamie on March 26, 2011 at 6:21 pm

    Just made these! But I was a little low on PB so I subbed half of it for Nutella! Turned out so chocolately and amazing. Still can taste the PB, and I love the texture of the oats. Great recipe! Thanks for sharing.

    http://thegirlwriter.blogspot.com/2011/03/best-hybrid-cookie-ever-chocolate.html

    Reply

  45. Pingback: The Jones' Journey » Blog Archive » The Great Cookie Fail of 2011. Almost.

  46. Kristin on March 30, 2011 at 3:46 pm

    Perfect!! My cookies are delicious and chewy. I followed the directions for shaping as well as the melting butter directions from the other recipe you referenced. I also chilled the dough in the freezer for about 20 minutes before baking (something I learned from Alton Brown on the food network). Awesome recipe, thanks!

    Reply

  47. Pingback: Peanut Butter Cookies! « Becca Eats

  48. Pingback: Peanut Butter Oatmeal Chocolate Chip Cookies « Making Dinner Happen

  49. Melissa on April 4, 2011 at 3:07 pm

    I followed your recipe to the T and these cookies were perfect! I used Ghirardelli semisweet chocolate chips and Smuckers Natural PB (I noticed some people had asked earlier). Thanks so much for such a great recipe! They will definitely become a staple in our kitchen (since I’ve already eaten like half the batch, lol).

    Reply

  50. Cristina on April 15, 2011 at 12:09 am

    They are amazing!!

    Reply

  51. Sarah on April 15, 2011 at 2:09 pm

    These look amazing! I’ll be whipping them up tonight for sure!

    Reply

  52. Chelsea on April 18, 2011 at 11:39 am

    I’m a relatively new follower of your blog, and it’s the first thing I check every morning! Love it. These are hands-down, without a doubt, the best cookies I have ever made! Soft, chewy, lightly crisp on the outside…perfection. Half of the absolutely scrumptious dough never even got turned into cookies…

    Reply

    • Chelsea on April 18th, 2011 at 11:41 am

      Also, I was short on chocolate chips, so I used about 3/4 c. of those plus some Heath Bits. Nommmmm.

      Reply

  53. Patricia on April 19, 2011 at 8:15 am

    Made another batch, and once again got rave reviews as well as requests for more. This recipe is a “keeper-classic”, no doubt about it. I use chunky PB for the added texture and “quick oats” so my grandson doesn’t wrinkle his nose at the sight of whole oats. :p

    Reply

  54. Pingback: Top 10 List: Favorite Cookie Recipes | Brown Eyed Baker

  55. Savanna Mullan on April 27, 2011 at 12:20 am

    I have been looking for a recipe like this forever. I made this tonight and they turned out amazing!! Thank you so much.

    Reply

  56. April on May 1, 2011 at 11:55 am

    Oh my! These look amazing. I can’t resist a chewy peanut butter oatmeal chip cookie. These are definitely going on my short list to make! I haven’t been disappointed in any of the recipes you post, thank you thank you for such a great blog! How do you normally measure your flour (scale or spoon & sweep)?

    Reply

    • Michelle on May 2nd, 2011 at 4:26 pm

      Hi April, I always weigh with a scale!

      Reply

      • April on May 19th, 2011 at 5:23 pm

        Excellent! Do you use 4.25 ounces per cup of flour?

        Reply

        • Michelle on May 19th, 2011 at 8:12 pm

          Yep, 4.25 ounces for all-purpose flour!

          Reply

  57. Savanna on May 2, 2011 at 8:34 pm

    I must admit, what drew me to this website’s recipe (through google) was the well made website and pretty pictures! Low and behold – the cookies were also AMAZING!!! By far the best trifecta of cookie I’ve ever made (or had). Thank you for sharing! <3

    Reply

  58. Pat on May 7, 2011 at 9:29 pm

    WOW!!! The dough tastes great!! And the cookies are amazing. (raw and cooked).
    I used an ice cream scoop to measure out the dough and it works super. I’m supposed to take these to church tomorrow but may have to hide them from hubby first or they’ll be gone.

    Thanks for sharing this recipe. Can’t wait to make it for the grandkids.

    Reply

  59. Pingback: oatmeal peanut butter cookie recipes

  60. Bailey (Window Seat Reader) on May 19, 2011 at 5:11 pm

    Wow, I have used this recipe twice, and the end result is perfection! The cookies turn out soft and delicious, and I usually don’t have the best luck with cookies. Thanks for sharing!

    Reply

  61. Pingback: Peanut Butter Oat-y Chocolate Chip Cookies « The Teenage Foodie

  62. terri on May 28, 2011 at 12:35 pm

    I made these cookies and took them to work (I’m a teacher). I put them out at 7:30 and they were GONE by 9:00! There weren’t even any crmbs. They were a huge hit! Thanks for the great recipes.

    Reply

  63. Dena on May 28, 2011 at 10:29 pm

    Wow – these were just what I needed today. I didn’t have much oats left and the thought of oats-peanut butter-choco chips together sounded great. I am new to the idea of letting the cookie cool on the cookie sheet – my oven is very small so I speed bake by removing the parchment paper as soon as they come out and slipping a newly made one on & back in the oven. The texture on these were like nothing I’ve ever made. Delicate crunch of a peanut butter cookie with the added dimension of the oats. I used mini-chips at 1/2 the quantity and they turned out fantastic.

    Reply

  64. Katy on May 30, 2011 at 5:07 pm

    Made these today – they are AMAZING!! Thanks for another great cookie recipe!

    Reply

  65. Pingback: Peanut Butter Oatmeal Chocolate Chip Cookies - Cookies - Chocolate chocolate chip Cookies oatmeal peanut butter - Everything Nice

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  67. Rebecca on June 5, 2011 at 1:24 pm

    Browneyedbaker, your recipes are reliably excellent – they always look just like your pictures, and taste great. I’ve made these cookies (and other recipes) so many times now, and each time they are perfectly perfect. Thanks for having one of the few blogs which are absolutely trustworthy!

    Reply

  68. Pingback: easy recipes: a sweet snob’s favorite cookie | cocoblog

  69. Christine on June 26, 2011 at 3:50 pm

    Absolutely delicious. I used 50/50 white/wheat flour and natural PB and they turned out perfect. I will make them all of the time. Thank you for sharing.

    Reply

  70. Pingback: Year of Cookies: PB Choco Chip & Oat Cookies | Michellaneous

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  72. candis on July 11, 2011 at 5:17 pm

    Oh. My. Goodness. My 3 year old and I just made a double batch. I used half whole wheat flour and half the chocolate chips called for. I also used natural peanut butter with no added sugar or yuky hydrogenated oils.

    I have found my new favorite cookie. These are amazing. Soft. Not too sweet. Wonderful. Heavenly. Yum.

    Reply

  73. Helen on July 12, 2011 at 7:07 am

    I just baked a batch and they are very nice! I used a small cookie scoop – perfect size and very cute! :D

    Reply

  74. Jennifer M on July 12, 2011 at 9:20 am

    I baked these over the weekend and they are amazing! The oats add such a wonderful texture. Thanks for the delicious recipe!

    Reply

  75. Kelly Coop on July 12, 2011 at 4:39 pm

    These look great! I have to make cookies/biscuits every day after lunch for my guests so its always good to have a new recipe to try :)

    thanks
    Kelly

    Reply

  76. Helen on July 13, 2011 at 8:06 am

    I made my first batch yesterday, and I will def be makn them again. Brought them to my weekly prayer meeting, and they went like a flash!! :D Thank you for sharing the wealth! Deeeelich! :D

    Reply

  77. Pingback: Sweet Sundays: Peanut Butter Oatmeal Chocolate Chip Cookies | Mind Your Bees and Trees

  78. Joy on July 24, 2011 at 9:27 pm

    I’ve searched for this recipe for years! I used to make them all the time for my sons and they have asked for them now that they are grown. I had lost my recipe but kept trying to “doctor” other recipes that I found. These are great! On the flour sack, they were titled as “Healthy Chocolate Chip Cookies.” I used to find mini chocolate chips. They boys really liked them when I used whole bag! Thanks for posting it!

    Reply

  79. Shelby on August 6, 2011 at 12:47 am

    THESE ARE MY FAVORITE COOKIES IN THE WORLD!! Every time I make them everyone is blown away by how amazing they are! Thanks so much for posting them. They are probably going to be my go to recipe for the rest of my life!

    I only bake mine for 8 minutes tho because I like them super soft :]

    Reply

  80. Cate on August 6, 2011 at 9:31 am

    HI – I’m making these for the third time. Each of the other times the cookies were devoured within minutes! My friends and I are in a running club and these are the perfect post run snack (and pre!).

    Reply

  81. Danielle Grace on August 6, 2011 at 3:05 pm

    Okay I have made these twice and i will confirm that these are the best EVER. its almost not worth making anything else because these are just that good. Sooo soft and moist.. even the half batch that i accidentally left in the oven a little too long turned out really soft.

    Reply

  82. Pingback: Peanut Butter-Oatmeal Chocolate Chip Cookies | Toffee Bits and Chocolate Chips

  83. Tania on August 13, 2011 at 12:26 am

    Can you refrigerate or freeze dough a day before?

    Reply

    • Michelle on August 13th, 2011 at 11:32 am

      Hi Tania, Sure, I don’t see why not!

      Reply

  84. Libby on August 18, 2011 at 11:20 am

    I can’t stop eating these after making them last night! I even brought some to work so I could make it through the day! Oh, and the dough…it’s the best!! Ate so much of it, I couldn’t eat a cookie till this morning…that’s okay, right : )

    Reply

  85. kristin rinehart on August 18, 2011 at 3:41 pm

    delicious!!! just made these last night & between the family & myself we have eaten half the batch! made half with a little shredded coconut- tasty treat. thank u!

    Reply

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  88. Kate on August 31, 2011 at 3:39 pm

    These are amazing!! They have become my staple cookie recipe. EVEYONE loves them.

    Reply

  89. Beverly on September 3, 2011 at 12:31 pm

    Just made these cookies — the ingredients are a perfect trifecta of my favorite flavors! I followed the recipe exactly except I baked them 14 mins. because the tops weren’t light brown at 10 mins — they didn’t look done. Fabulous!

    Reply

  90. Holly on September 8, 2011 at 6:22 pm

    I made these cookies minus the oatmeal because I was out…THE best cookie I have ever made! They came out perfectly the first time, which I have found is difficult when making cookies from scratch. I have already been reamed for this recipe from multiple people from events that I took them to. THANK YOU FOR COOKIE PERFECTION!!

    Reply

  91. Melissa on September 11, 2011 at 8:13 pm

    I have been baking a lot of cookies from your blog, and I think this is my favorite one thus far. Thanks!

    Reply

  92. Tami on September 14, 2011 at 11:06 pm

    Fabulous! I used chocolate chunks……yummmmm!

    Reply

  93. Lisa Nebel on September 18, 2011 at 4:21 pm

    I cannot wait to make these!! They look wonderful.

    Reply

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  95. Amanda on September 30, 2011 at 6:25 pm

    What would you think about freezing the dough and baking later?

    Reply

    • Michelle on October 1st, 2011 at 9:29 am

      You could definitely freeze and bake later, they will just need an extra couple minutes in the oven.

      Reply

      • Amanda on October 1st, 2011 at 2:13 pm

        Thanks, Michelle. Is there some sort of general rule about freezing cookie dough? Certain recipes (such as the salted chocolate shortbread) specifically mention freezing them, but it is always okay to freeze any cookie dough?

        Reply

        • Michelle on October 1st, 2011 at 9:17 pm

          Hi Amanda, Generally I think cookie dough is definitely okay to freeze, just bake it for an extra minute or two.

          Reply

  96. Pingback: Peanut Butter, Oats and Chocolate Make Mondays Better | Hoping in God

  97. Helen on October 2, 2011 at 3:41 pm

    I made a fresh batch (again) today! They are by far the best of the best!! Thanks for great recipe!! :D

    Reply

  98. Diana on October 2, 2011 at 5:13 pm

    Just coming back for the third time to get this recipe! My husband is addicted to it, thanks so much!

    Reply

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