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Two stacked peanut butter oatmeal chocolate chip cookies.
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5 from 5 votes

Peanut Butter Oatmeal Butterscotch Chocolate Chip Cookies

The name of these cookies is a mouthful, but there's no better way to describe the deliciousness of these Peanut Butter Oatmeal Butterscotch Chocolate Chip Cookies. Chewy, thick, and an instant favorite, you better bookmark or print this recipe because you'll find yourself making them again soon.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Servings: 20 cookies
Calories: 419kcal
Author: Amy Nash

Ingredients

  • 1 cup salted butter, softened
  • ⅔ cup creamy peanut butter
  • 1 ½ cups brown sugar
  • 1 cup granulated sugar
  • 2 large eggs + 2 egg yolks
  • 1 Tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups old-fashioned oats
  • 3 cups all-purpose flour
  • 1 cup chocolate chips
  • 1 cup butterscotch chips
  • 1 cup peanut butter chips

Instructions

  • In a large bowl of a stand mixer fitted with a paddle attachment, beat butter, peanut butter, brown sugar, and granulated sugar for 2-3 minutes until creamy and light.
  • Add eggs, egg yolks, vanilla extract, baking soda, and salt. Beat again until incorporated and smooth.
  • Add oats, mixing on low speed just until barely mixed together. Add flour and mix again just until combined. Do not overmix.
  • Add chips, mixing just until they are evenly spread throughout the cookie dough. Refrigerate for 2 hours.
  • Preheat oven to 400°F. Line two baking sheets with parchment paper. Use a large cookie scoop to measure out 3.7-ounce balls of cookie dough. Shape into large pucks and space them out six to a pan on the baking sheets.
  • Bake for 10-11 minutes. Let cool for 10 minutes before transferring to a wire rack.

Notes

  • Storage: Once the cookies have cooled completely, stack them in an airtight container and keep them on the counter at room temperature for up to 5 days.
  • Freezing: You can also freeze these peanut butter oatmeal butterscotch CCC's for up to 3 months. Let them thaw completely and consider warming 1-2 at a time in the microwave for a few seconds before enjoying with a glass of cold milk.
  • Freezing cookie dough: Another option is to freeze the pucks of the cookie dough on a baking sheet lined with parchment paper until frozen, then transfer them to a freezer-safe airtight ziploc bag for up to 3 months. Bake directly from frozen by adding and extra 2-3 minutes to the bake time.
  • Variations:
    • Crushed pretzels. Up that sweet & salty factor with some bonus crunch!
    • Toffee bits. As if there aren't enough chips in these cookies, throw in 1 cup of toffee bits for a candy crunch.
    • Rice Krispies. We never eat rice krispies as a breakfast cereal, but we always keep it on hand for baking and I don't think you would go wrong subbing in rice krispies for oats here or simply adding 1-2 cups to the cookie dough for added texture.
    • Chopped walnuts, peanuts, or pecans. For the nut-lover.
    • Coconut. For everybody who loves extra chewy cookies and that coconut and oatmeal combo that is so good.
Recipe from The Hungry Runner Girl.

Nutrition

Calories: 419kcal | Carbohydrates: 61g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 326mg | Potassium: 156mg | Fiber: 2g | Sugar: 39g | Vitamin A: 316IU | Calcium: 37mg | Iron: 2mg