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Soft Peanut Butter Oatmeal Cookies

These soft cookies are a favorite of relatives and friends. When I double the recipe and take them to work, they always disappear.
  • Total Time
    Prep: 15 min. Bake: 10 min./batch
  • Makes
    about 6-1/2 dozen


  • 1 jar (12 ounces) peanut butter
  • 1/2 cup butter, softened
  • 1 cup plus 2 tablespoons packed brown sugar
  • 1 cup sugar
  • 3 eggs
  • 2 teaspoons baking soda
  • 3/4 teaspoon vanilla extract
  • 3/4 teaspoon corn syrup
  • 4-1/2 cups quick-cooking oats
  • 1 cup miniature semisweet chocolate chips
  • 1/2 cup English toffee bits or almond brickle chips


  • In a large bowl, cream the peanut butter, butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in baking soda, vanilla and corn syrup. Stir in the oats, chips and toffee bits.
  • Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.
Editor's Note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe. This recipe does not use flour.
Nutrition Facts
2 each: 196 calories, 10g fat (4g saturated fat), 24mg cholesterol, 155mg sodium, 24g carbohydrate (16g sugars, 2g fiber), 4g protein.
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