Loaded Peanut Butter Oatmeal Cookies

Loaded Peanut Butter Oatmeal Cookies! (see recipe below)

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Over the recent Memorial Day holiday weekend, I briefly told you all that I had pretty much fallen in love with a new cookie.

I immediately went to my friend Heather and told her that I absolutely needed the recipe for these things…

me and heather

Within a couple days I had the recipe in my possession, and by Friday, the recipe had been made.

Loaded Oatmeal Peanut Butter Cookies

Now, I’m not sure where the original recipe for these came from…Heather got it from a co-worker of hers, she adapted it and gave me her version of it, then I adapted it (and cut it in half because the ingredient sizes were enormous) to make my version of it.

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It’s almost kinda like that game “telephone” we used to play when I was younger…keep passing the message along and see how much it changes by the time it gets to the last person.

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And you want to know the funny apart about me making these (which also shows you how much I don’t pay attention sometimes…)? They’re flourless, yet I had no idea until I literally had my hand in the flour jar, scanning the recipe over and over trying to figure out where the flour was. Nope…it’s not there.

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Oh, and they’re pretty darn delicious, too.

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Loaded Peanut Butter Oatmeal Cookies

  • Prep Time: 8-10 minutes
  • Cook Time: 9-11 minutes per batch
  • Yield: About 60 cookies


  • 1 cup sugar
  • 1/2 cup (1 stick) butter, softened
  • 1 cup brown sugar
  • 1-1/4 cups peanut butter (I used about 1/2 a jar of Skippy Natural)
  • 3 eggs, beaten
  • 2 teaspoons vanilla
  • 2 teaspoons baking soda
  • 1 cup chocolate chips (I used a bag of milk chocolate & peanut butter)
  • 1 cup white choc. chips
  • 1/2 cup raisins
  • 4-1/2 cups quick cooking oats


Preheat oven to 350 degrees F. Combine the first 7 ingredients.  Mix very well. Add the chocolate chips, white chocolate chips, and raisins. Mix well.  Add oats, stirring in about 2 cups at a time.  Mix well. Make each cookie about the size of a golf ball and put on a cookie sheet lined with parchment paper.

Bake for 9-11 minutes, or until lightly brown. Let cool a minute before removing from cookie sheets and cool on a wire rack.


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I know we sure did over here. Smile


  1. says

    I seriously think you just became my new best friend. You were already close with all the other delicious recipes and workouts you post, but I am a HUGE peanut butter and oatmeal fan and the fact that you used a mixed bag of peanut butter and chocolate chips is EXACTLY what I was thinking about using when I was reading this post. I can not WAIT to make these!
    Sabrina @Work It Ms Jackson recently posted..A Relaxing Sunday

  2. kristin says

    They look really good

    I wanted to know if you had any good appetizer recipes to share; I am having a girl’s night this weekend and needed some ideas on what to bring.

    thanks – <3 your blog

  3. says

    Look so delicious!
    BTW, I made two of the cupcakes from your recipes page (the Oreo cupcake and PB cup cupcake) for a bake sale at our church. We surpassed our goal and everyone was RAVING about them, especially the Oreo ones. :)
    michelle kim recently posted..Insane Sweaty Cardio Day

  4. Marie says

    Mmm, these are so good! I reduced the sugar & chocolate chips a bit and used rolled oats since it was all I had (and was too lazy to put it through the magic bullet), and they still came out great! They didn’t spread much with the changes and didn’t look as great as yours. I’ve sometimes done calorie count comparisons when reducing sugars and it doesn’t save much since using the full sugar makes more cookies. I can’t wait to try the full recipe next time! I reduced the chocolate chips because my husband doesn’t like his cookie loaded with them; crazy! I scooped them all out and flash froze the cookies before pouring them into a ziploc so that we can bake them whenever we want for fresh cookies. 😉 My husband and twins loved them. Thanks so much for all the great recipes!

  5. Jennifer says

    Courtney–A HUGE thank you to your friend Heather for sharing the recipe with you and to YOU for sharing it with us. I made them two nights ago and realized after I finished baking that I forgot the raisins! Oops! They still tasted AMAZING!!!! I got 48 cookies out of the batch; I used the medium cookie dough scooper (not sure what it’s really called-haha!) from pampered chef, which is about 2 tbsp each. I took about 3/4 of them to work yesterday and there were only 6 cookies left! Everyone raved about how delicious they were! Sooo easy to make!


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