Trailside Peanut Butter Oatmeal Cookies are delicious cookies that if I had named them, I would have called them “kitchen sink” cookies because you can put as many “add-ins” as you would like into the batter! The basic cookie is an oatmeal cookie to which peanut butter has been added along with the usual ingredients you would put in a cookie such as flour, eggs, vanilla, sugar and butter.
The fun begins with the additional ingredients that should equal 2 1/2 cups – peanut butter chips, chocolate chips, butterscotch chips, chopped nuts, raisins, shredded coconut or whatever favorite ingredients you wish to add! Today I used peanut butter chips, chocolate chips and butterscotch chips in the cookies you see in the photos. I have added coconut and nuts in the past and loved those cookies, too!
Trailside Peanut Butter Oatmeal Cookies Recipe
- 1/2 cup butter, softened
- 1/2 cup peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/4 cup milk
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 2 1/2 cups rolled oats
- 2 1/2 cups peanut butter chips, chocolate chips, nuts, coconut, raisins - your preference
- Preheat oven to 375 degrees F. In a large mixing bowl, beat butter and peanut butter with an electric mixer until combined.
- Add granulated sugar, brown sugar, baking soda and salt. Beat mixture until well combined, scraping sides of bowl occasionally.
- Add flour, rolled oats and desired additions.
- Drop dough by rounded teaspoons onto ungreased baking sheets.
- Bake at 375 degrees F. for 12-15 minutes or until edges are golden.
- Transfer cookies to a wire rack to cool.
- Store in an airtight container.
First, using an electric mixer, beat the butter and peanut butter until smooth. Add sugar, brown sugar, baking soda and salt. Add eggs, milk and vanilla and mix until well combined.
Next, add flour, rolled oats and the chocolate chips and other desired additions you’ve selected. Drop dough by rounded teaspoons onto ungreased baking sheets. I use a small scoop to make the cookies a uniform size as well as to make the process faster.
Finally, bake the cookies for 12-15 minutes until edges are golden. Transfer the cookies to a wire rack and let them cool. Store in an airtight container.
What a great cookie for the holidays! The recipe for Trailside Peanut Butter Oatmeal Cookies yields 4 dozen cookies so there will be plenty to take along to a Holiday Cookie Swap Party! (That’s assuming you’re not married to a Cookie Monster like I am!)
If you’re looking for more Christmas Cookie recipes, check out the other cookie recipes on Silver Foodie! Butterscotch Blondies are an outstanding bar cookie – after I make them I can’t stay away from them!
If you like the flavor of Kahlua, you’ll love Delectable Kahlua Cinnamon Brownies! Two of my mother’s holiday bar cookies, Congo Squares and Graham Bars, may be found in my post titled Two Favorite Holiday Bar Cookies.
Please visit my Holiday Posts page for other holiday recipes and ideas. Just click on “Holiday Posts” on the header menu bar.
Make some Trailside Peanut Butter Oatmeal Cookies soon and you’ll have your family and friends eating out of your hands!
What’s your favorite holiday cookie?
Remember to Savor the Flavor!
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For a list of Link Parties in which I participate weekly, please click on “Link Parties” on the header menu bar.