White Chocolate Peanut Butter Oatmeal Cookies

Name: White Chocolate Peanut Butter Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 Tablespoons Unsalted Butter, Melted And Cooled; 6 Tablespoons Creamy Peanut Butter, Melted And Cooled; 1-1/4 cup All-purpose Flour; 1 cup Old Fashioned Rolled Oats; 1/4 teaspoons Salt; 1/2 teaspoons Baking Soda; 1 cup Brown Sugar; 1/2 cups Granulated Sugar; 1 whole Egg; 1 Egg Yolk; 2 teaspoons Vanilla Extract; 1 cup White Chocolate Chunks Or Morsels; 1/2 cups Peanut Butter Morsels

Servings: persons

8 Tablespoons Unsalted Butter, Melted And Cooled
6 Tablespoons Creamy Peanut Butter, Melted And Cooled
1-1/4 cup All-purpose Flour
1 cup Old Fashioned Rolled Oats
1/4 teaspoons Salt
1/2 teaspoons Baking Soda
1 cup Brown Sugar
1/2 cups Granulated Sugar
1 whole Egg
1 Egg Yolk
2 teaspoons Vanilla Extract
1 cup White Chocolate Chunks Or Morsels
1/2 cups Peanut Butter Morsels

1
Preheat oven to 325u00b0F. Add butter and peanut butter to a microwave safe bowl, and heat in 30-second increments until melted. Let cool completely.
2
Mix the flour, oats, salt and baking soda in a bowl and set aside. In another bowl, mix the cooled butter/peanut butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add dry ingredients and mix until a dough forms-it will look crumbly at first, but it will come together. I even used my hands to bring it all together. (If necessary, add 1-2 teaspoons of milk, but I did not need this.) Fold in white chocolate and peanut butter chips.
3
Shape the dough into a ball the size of a golfball. Place on a baking sheet two inches apart and bake for 10-12 minutes or until the edges are slightly brown. The centers should be soft and slightly puffy. Do not over bake. Let cool completely then dig in!

1400

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 Tablespoons Unsalted Butter, Melted And Cooled, 6 Tablespoons Creamy Peanut Butter, Melted And Cooled, 1-1/4 cup All-purpose Flour, 1 cup Old Fashioned Rolled Oats, and more.

Yes, White Chocolate Peanut Butter Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!