A former student gave me this recipe. He made it for lab one day and everyone thought they were awesome. I've made them since and gotten similar reviews.

Advertisement

Ingredients

42
Original recipe yields 42 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.

    Advertisement
  • Cream butter and peanut butter together. Add the sugars and stir until well mixed.

  • Add eggs one at a time, then add vanilla.

  • Mix oatmeal and baking soda separately, then stir into batter.

  • Add chocolate chips last.

  • Drop by heaping teaspoons onto cookie sheets. Bake for 12-15 minutes.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

333 calories; 16.9 g total fat; 38 mg cholesterol; 242 mg sodium. 41.6 g carbohydrates; 7.7 g protein; Full Nutrition

Reviews (75)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/01/2007
I have been using this recipe for 9 years!! I make these minor changes: margarine instead of butter 4 cups quick oats/5 cups rolled oats and a bag of M&Ms. Because it's such a huge batch I make them only once a year--for my service anniversary at work. People anticipate them and they are gone in a flash! EVERYONE LOVES THEM!! Read More
(44)

Most helpful critical review

Rating: 2 stars
08/29/2002
If you decide to make this cookie use parchment paper. Read More
(27)
93 Ratings
  • 5 star values: 67
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 6
Rating: 5 stars
04/01/2007
I have been using this recipe for 9 years!! I make these minor changes: margarine instead of butter 4 cups quick oats/5 cups rolled oats and a bag of M&Ms. Because it's such a huge batch I make them only once a year--for my service anniversary at work. People anticipate them and they are gone in a flash! EVERYONE LOVES THEM!! Read More
(44)
Rating: 5 stars
04/01/2007
I have been using this recipe for 9 years!! I make these minor changes: margarine instead of butter 4 cups quick oats/5 cups rolled oats and a bag of M&Ms. Because it's such a huge batch I make them only once a year--for my service anniversary at work. People anticipate them and they are gone in a flash! EVERYONE LOVES THEM!! Read More
(44)
Rating: 5 stars
07/12/2005
My fmaily LOVES these cookies. I couldn't find "my" recipe for these and this one is even better. I did add a bag of M&M's -- that's what my old recipe called for and I had them on hand. I think the secret for these is to have a hot preheated oven and only bake for time suggested. This makes a crunchy on the outside but chewy on the inside cookie. Read More
(32)
Advertisement
Rating: 2 stars
08/29/2002
If you decide to make this cookie use parchment paper. Read More
(27)
Rating: 5 stars
10/02/2005
I had my doubts about these not just because I was using tahini (sesame paste) instead of peanut butter but also because the batter was extremely stiff so much so that I actually had trouble stirring in the chocolate chips. But they were excellent - maybe the best cookies I've ever had! I made sure to take them out of the oven at the specified time although they were only firm at the edges and still seemed underdone in the middle and I also found that they were wonderfully crunchy on the outside and chewy on the inside. Just don't make too many at a time - you might find it hard to stop eating them! Read More
(20)
Rating: 4 stars
08/20/2008
This recipe is really good. If you make the cookies normal-size it makes soooooo many. I've cut the recipe down to 1/6th before and it still made 9 huge cookes. It literally could have made 4 dozen regular size cookies. So just be prepared. In my oven I bake them just under 12 minutes that keeps them more chewier instead of crispier. I definitely recommend this recipe. Also I got huge compliments on these cookies. That's always nice. Read More
(14)
Advertisement
Rating: 5 stars
12/18/2007
I can't stop eating these! I substituted M&M's for the chocolate chips and they were perfect. Don't over-cook them - they just look under-done but trust me they're done! Great recipe! Read More
(12)
Rating: 5 stars
07/01/2010
I lost my recipe for these cookies and tried these. I only made a couple minor adjustments. I added 1c flour as others suggested. I increased the peanut butter to 3 cups and added M & Ms and Reeses Pieces. Used white chocolate chips because that was all I had on hand. What a great recipe! The cookies held together well and were delicious. It made a huge batch which was great as we have a large family. Thanks! Read More
(11)
Rating: 5 stars
06/11/2007
I thought this was an awesome recipe. I added 1 cup of M&M's and only used 1 cups chocolate chips. I brought these to our church picnic they were a hit. Read More
(9)
Rating: 5 stars
12/18/2008
I made 1/2 the recipe last week and they were a HUGE hit. The only thing I changed is that I added m&ms...monster cookies NEED M&ms!;) I am just about to start another batch...full this time! Read More
(9)