A large, chewy, chocolate chip, oatmeal, and peanut butter cookie.

Judy

Recipe Summary

prep:
15 mins
cook:
12 mins
additional:
33 mins
total:
1 hr
Servings:
48
Yield:
4 dozen
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and peanut butter. Mix in the baking soda, oats, and chocolate chips until well blended. Drop 1/4 cupfuls of dough 4 inches apart onto ungreased cookie sheets. Flatten with a fork to 2 1/2 inches in diameter.

  • Bake for 10 to 12 minutes in preheated oven. Cool 1 minute on cookie sheet before transferring to wire racks to cool completely.

Nutrition Facts

184 calories; protein 4.4g 9% DV; carbohydrates 24g 8% DV; fat 8.8g 14% DV; cholesterol 15.5mg 5% DV; sodium 139.6mg 6% DV. Full Nutrition
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Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/14/2003
My husband and I really loved these cookies. However I added about 1/4 cup of flour after the first batch of cookies came out thin and flat. The second batch came out thicker and held together better. I also did not flatten them with a fork and I only put a tablespoon of dough for each cookie. Read More
(18)

Most helpful critical review

Rating: 2 stars
12/07/2010
4 out of 4 people in my house decided that these cookies just weren't that great. I quit after making only about dozen or so. The flavor of these was just off somehow - too much peanut butter maybe? I'm not sure but being as how our family loves cookies we know when a recipe isn't to our liking. These weren't. Read More
(6)
61 Ratings
  • 5 star values: 41
  • 4 star values: 10
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
06/13/2003
My husband and I really loved these cookies. However I added about 1/4 cup of flour after the first batch of cookies came out thin and flat. The second batch came out thicker and held together better. I also did not flatten them with a fork and I only put a tablespoon of dough for each cookie. Read More
(18)
Rating: 5 stars
03/13/2008
Yummy! What a great recipe! The only thing I changed was substituting an entire individual serving cup of applesauce (unsweetened) for the margarine and decreasing the sugar to 2 cups (and i could have even decreased it even further without it hurting the cookie). However once i mixed the dough i realized that i had used rolled oats instead of the quick cooking oats (they were the only ones i had) so i let the dough sit in the fridge for a while so that the oats could absorb some moisture and soften up. I then baked them (using a smallish ice cream scoop) and they turned out so soft and delicious. The first tray was undercooked a little but they had such a lovely melt-in-your-mouth texture that i wanted the underbake the second batch too but that one happened to bake perfectly darnit. But it was still soft and delicious just not as tender. All in all a great cookie. Read More
(13)
Rating: 5 stars
05/16/2014
I started making and eating these cookies 34 years ago when I was 14 years old! It is great to see them on AllRecipes.com. These cookies are great if made correctly (DO NOT ADD FLOUR to these. It will be a whole different final product)! In 34 years I have never seen one of these as big as a dinner plate. The best way to make these are to drop by heaping tablespoons(serving not measuring) or from 1/4 cup measuring cup (packed). Then only slightly press them down to NO LESS than 1/2 original heigth. Also for variety try M&M's (plain or peanut) instead of chocolate chips and/or chunky peanut butter instead of creamy. The raisins are also a good idea. You will LOVE them!! Read More
(13)
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Rating: 4 stars
12/17/2010
These were exceptionally easy to make and were really quite tasty. However they were a bit too chewy for my liking so the next time I will grind half of the oats for a finer texture. I refrigerated the dough and shaped them into 2 dessertspoon sized rounds. I didn't bother flattening them and they didn't spread much at all. Read More
(7)
Rating: 2 stars
12/07/2010
4 out of 4 people in my house decided that these cookies just weren't that great. I quit after making only about dozen or so. The flavor of these was just off somehow - too much peanut butter maybe? I'm not sure but being as how our family loves cookies we know when a recipe isn't to our liking. These weren't. Read More
(6)
Rating: 3 stars
08/09/2006
I didn't think these cookies were going to turn out at first i'll admit i subsituted one ingredient and that was the peanut butter for pea butter since i'm alergic to peanuts and it's the same thing but my batter was to dry to make into cookies so i put it in a cake pan with a bit of water and it's still a bit crumbly but good.:D Read More
(5)
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Rating: 5 stars
05/29/2005
A wonderful mixture of chewiness and fluffiness. My family adores them. The spices add a great punch. Read More
(5)
Rating: 5 stars
06/13/2003
instead of mashing them thin (with the fork) make BALLS this way they don't go flat. they're GREAT cookies very chewy and VERY tasty. everyone loved these. one of the best batch of cookies i've ever made! Read More
(5)
Rating: 5 stars
11/04/2009
Fantastic cookies. For a less sweet flavour I use butter instead of margarine and natural peanut butter. Read More
(5)
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