These oatmeal peanut butter chip cookies are quick and easy to make and have the best combination of peanut butter, chocolate chips, oats and walnuts. They turn out perfectly every time and are totally irresistible.
Oatmeal peanut butter chip cookies
1 cup (250 mL) unsalted butter room temp
1/2 cup (125 mL) sugar
1/2 cup (125 mL) firmly packed light brown sugar
2 large eggs
1 tsp (5 mL) vanilla
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking soda
1/2 tsp (2.5 mL) baking powder
1/2 tsp (5 mL) salt
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2 cups (500 mL) old-fashioned rolled oats
1 1/2 cup (375 mL) peanut butter chips
1/2 cup (125 mL) semi-sweet mini chocolate chips
1 1/2 cups (375 mL) coarsely chopped walnuts
Preheat oven to 350 F.
In a large mixing bowl, beat butter, sugar, brown sugar together with a wooden spoon until smooth and creamy, about two minutes. Beat in eggs one at a time, until well-blended. Stir in vanilla.
In a medium bowl, add flour, baking soda, baking powder and salt. Whisk together. Gradually stir dry ingredients into the butter mixture until well-blended. Add oats, chocolate chips, peanut butter chips and walnuts. Using your hands, mix all ingredients until well-blended.
Using an ice cream scoop, place cookies on a parchment-lined baking sheet. Press tops of cookies down with the bottom of a glass to flatten cookies evenly. Bake for 18 minutes until golden. Remove cookies and cool on a wire rack.
Yields 30 cookies.
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