Peanut Butter Oat Chipper Cookies

peanut butter chips
This recipe will make you want to run out and buy a copy of this book!  From 400 Sensational Cookies, by Linda J. Amendt.  If you are a peanut fan as am I, you'll love these cookies chock full of peanut butter, rolled oats, peanut butter chips and semisweet chocolate chips.
Recipe By: 400 Sensational Cookies, by Linda J. Amendt
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    • 1 1/2 cups all-purpose flour
    • 1 tbsp baking powder
    • 1/2 tsp salt
    • 3/4 cup unsalted butter, softened
    • 3/4 cup chunky peanut butter
    • 2/3 cup granulated sugar
    • 2/3 cup packed light brown sugar
    • 3 eggs
    • 2 tsp vanilla extract
    • 3 1/2 cups quick-cooking rolled oats
    • 1 1/2 cups chopped semisweet chocolate or semisweet chocolate chips
    • 1 1/2 cups
    • peanut butter chips


Preheat oven to 350 degrees. Line cookie sheets with parchment paper. 

In a large bowl, whisk together flour, baking powder and salt until well combined. Set aside. 

In a large bowl, using an electric mixer on medium speed, cream butter, peanut butter, granulated sugar and brown sugar until light and fluffy, about
3 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla. Scrape down sides of bowl. On low speed or using wooden spoon, gradually add flour mixture, beating until just blended. Gradually stir in oats. By hand, fold in chocolate and peanut butter chips. 

Using a cookie scoop or spoons, drop tablespoonfuls (15 mL) of dough about 2 inches apart on prepared cookie sheets. Bake one sheet at a time in preheated oven for 12 minutes or until edges start to turn lightly golden. 

Immediately slide parchment paper onto a wire cooling rack. Cool cookies for 5 minutes, then transfer from parchment paper to cooking rack and cool completely.
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