Our need for peanut butter was at an all-time high this weekend. Between all of the Peanut Butter recalls and my daughter going to a school where peanut butter kills (and is therefore banned) we have been going through a peanut butter dry spell and we were having some severe cravings. It struck me, I needed to find my Ultimate Oatmeal Peanut Butter Cookie Recipe.


I am very particular about my desserts, especially. And, well, when they’re not just right, I don’t really eat sweets. I like peanut butter cookies to be, very nutty. And salty-sweet. And not much like a sugar cookie. That’s when I discovered Oatmeal Peanut Butter Cookies and the trick to the perfect soft and chewy cookie – I’ve never looked back. In fact, I just keep looking forward, tweeking my original recipe to perfection, and adding in all the good stuff a cookie really wants.
In the past, I’ve always had a hard time walking the line of salty-sweet goodness and overly rich peanut butter stickiness. I have a tendency to go over the top with indulgent desserts. I am a fan of packing a good punch and only needing a couple of bites. But with these, I wanted to be able to pound down a couple without blinking. I found that balance between soft and chewy, nutty and sweet and I promise you, you won’t find a better peanut butter cookie recipe out there.
The Ultimate Oatmeal Peanut Butter Cookie Recipe
  • 1 Stick Butter (softened)
  • 1/2 Cup Creamy Natural Peanut Butter (I’m talking, go to the co-op, get the kind you have to stick in the fridge, this is the secret to salty-sweet)
  • 1 Cup Brown Sugar
  • 1/4 Cup White Sugar
  • 1 Tablespoon Honey
  • 1 Tablespoon Vanilla Extract
  • 1 Whole Egg
  • 1 Egg Yolk (this is the key to soft, chewy perfection)
  • 1 1/2 Cups Flour
  • 1/2 Teaspoon Baking Soda
  • 1 1/2 Teaspoons Salt
  • 1 1/2 Cups Old Fashioned Oats
  • 1/3 Cup Sweetened Shredded Coconut
  • 1/3 Wheat Germ
  • 1/2 Cup Chopped Peanuts (I used unsalted dry-roasted)
  • 1/2 Cup Peanut Butter Chips
  • Sprinkle of Sea Salt
  • A Handful of Semi-Sweet Chocolate Chips, White Chocolate Chips, Butterscotch Chips and/or Reese’s Peanut Butter Cups
1. Preheat oven to 325 degrees
2. On high speed, cream butter and sugar
3. Add honey and vanilla to mixture
4. Mix in egg and yolk
5. Slowly mix in flour, baking soda and salt
6. Slowly mix together dry ingredients including the peanut butter chips, but excluding other chips
7. Sprinkle with sea salt
8. Take cookie dough and press chocolate chips or Reese’s Peanut Butter Cups into center, making sure dough surrounds the chips inside (don’t worry about the peanut butter chips sticking out – they don’t burn like the others will)
9. Bake on parchment paper for 12-15 minutes (they will look a bit undone, one batch I “overbaked” but they still stayed soft and chewy!)



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