Peanut Butter-Oatmeal Chipsters

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“In 'Simply Sensational Cookies' by Nancy Baggett”
35 cookies

Ingredients Nutrition


  1. Position a rack in the middle of oven; preheat to 350°.
  2. Line several large baking sheets with baking parchment.
  3. In a large bowl, vigorously stir the melted butter, peanut butter, brown sugar, baking soda, and salt until evenly incorporated and free of lumps; let cool until warm to touch.
  4. Vigorously stir in the eggs, then the oats; let stand for 5 minutes so the oats can hydrate.
  5. Thoroughly stir in the flour and morsels .
  6. If the dough is very soft, refrigerate it for 10-15 minutes, until firmed up slightly.
  7. Using a 2-inch spring-loaded scoop or heaping soupspoon, drop the dough into 2 inch mounds, spacing about 2 1/2 inches apart.
  8. Using a lightly greased table fork, press down on the cookies to form a crisscross pattern in the tops.
  9. Bake one sheet at a time for 11-14 minutes or until the cookies are lightly tinged with brown all over and barely firm when pressed in the center top.
  10. Transfer the baking sheets to wire racks; let stand until the cookies firm up, about 3 minutes.
  11. Using a wide spatula, transfer the cookies to the wire racks; let cool completely.
  12. Cool the baking sheets between batches to prevent the cookies from spreading too much.

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