I feel like a big, fat cheater.
Some time ago I shared chewy oatmeal cookies, and later I posted peanut butter cookies. Many of you, wiser than I, combined those two ideas long before I did. Finally I joined the club and made white chocolate peanut butter oatmeal cookies — and I want to move in with anyone who already knows how amazing they are.
These cookies are an honest copout: a simple marriage of flavors I’d already made. But sometimes inspiration runs dry. I get stuck, my brain turns to mush, and I start combining odd things just to see what happens. When that happens, returning to familiar, reliable flavor combinations feels right. These cookies are exactly that — comforting, easy, and crowd-pleasing.
I’ve been feeling a little lost in the baking department lately. My last cupcakes collapsed in the middle, and I’m generally more comfortable cooking than following strict baking directions. So I reverted to something safe and satisfying: cookies made for both my internet friends and my real-life relatives during game day (even if we can’t honestly say we watched much of the game).
White Chocolate Peanut Butter Oatmeal Cookies
Adapted from a giant cookie recipe. Makes about 18 cookies.
- 1 1/4 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, melted and cooled
- 6 tablespoons creamy peanut butter, melted and cooled
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg + 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 cup white chocolate morsels or chunks
- 1/2 cup peanut butter chips
Preheat the oven to 325°F (160°C). In a microwave-safe bowl, combine the butter and peanut butter and heat in 30-second increments until just melted. Allow to cool completely.
In a separate bowl, whisk together the flour, oats, baking soda, and salt. In another bowl, mix the cooled butter/peanut butter with the brown and granulated sugars until combined. Stir in the egg, egg yolk, and vanilla until incorporated.
Gradually add the dry ingredients to the wet and mix until a dough forms. At first the dough may seem crumbly, but it will come together; I often use my hands to press it into a cohesive ball. If needed, add 1–2 teaspoons of milk, though I didn’t need any. Fold in the white chocolate and peanut butter chips.
Shape the dough into balls about the size of a golf ball. Place them on a baking sheet two inches apart and bake for 10–12 minutes, until the edges are lightly browned and the centers remain soft and slightly puffy. Do not overbake. Allow cookies to cool completely before serving.
These cookies are simple, comforting, and taste great — the perfect go-to when creativity is running low. Enjoy!