Loaded Peanut Butter Oatmeal Cookies! (see recipe below)
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…
Within a couple days I had the recipe in my possession, and by Friday, the recipe had been made.
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.
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.
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.
Oh, and they’re pretty darn delicious, too.
Yields 60
These peanut butter cookies are loaded with oats, chocolate chips, white chocolate chips, AND raisins. Chewy, delicious, and full of flavor!
10 minPrep Time
10 minCook Time
20 minTotal Time
Save RecipeIngredients
- 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
Instructions
- 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.
- Enjoy!
I know we sure did over here. 
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