Delightful little chocolate-studded oatmeal cookies filled with lots of peanut butter and honey flavor. Everyone will sneak open the cookie jar for “just one more” over and over again!
My mom has the cutest habit. Whenever she makes a recipe, she jots down a note on the recipe itself with her thoughts and the date. So no matter if it’s a recipe from a cookbook, a magazine, or printed out from the internet, she has a record of when she made a recipe AND what everyone thought of it. The worst recipes get thrown away or crossed out… but the best she sends on to her daughters. I have to admit that I don’t make all of the recipes she sends my way… but the best? Of course. 🙂 And since these Peanut Butter Honey Oatmeal Cookies, first made in February 2011, were “out of this world,” you know I HAD to make them.
Why wouldn’t they be out of this world? Let’s look at the ingredients: oats, peanut butter, honey, chocolate… these are a few of my favorite things! Aren’t they yours?
I’ve made these cookies two ways, as you can see in the recipe below. The first way is with a combination of peanut butter and honey. Don’t use the straight up natural kind–there’s too much oil–but you can use the shelf-stable natural peanut butter. That works great! OR you can use some of those fun peanut butters that blend honey and peanut butter together, or even use honey-roasted peanut butter. The possibilities are endless! Just be sure to use some sort of honey and peanut butter combo, because it’s the addition of honey that takes these oatmeal based cookies from ordinary to out of this world extraordinary! P.S. Crunchy peanut butter lovers take note–crunchy peanut butter is awesome here too! 🙂 🙂 🙂 Enjoyyy!
one year ago: Apple Peanut Butter Pancakes with Sautéed Cinnamon Apples
two years ago: Potato Rosemary Knots
three years ago: Lindsay’s Chicken Noodle Soup
four years ago: 60 Minute Sandwich Buns
five years ago: Mexican Chicken Alfredo
six years ago: Tomato Tortellini Soup
Peanut Butter Honey Oatmeal Cookies
from my mom 🙂
- 2 cups quick-cooking oats
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 cup peanut butter – I used the Peter Pan Natural kind… any of the shelf stable “natural” peanut butters would be fine, or regular peanut butter. I wouldn’t use natural peanut butter that you have to refrigerate though. Creamy or crunchy peanut butter are both good options here. You can omit the honey below if you want to use a honey-peanut butter blend.
- 1 tablespoon honey
- 1 cup sugar
- 1 cup brown sugar, packed
- 2 eggs
- 1 cup chocolate chips
Preheat oven to 350 degrees F. In a medium bowl, stir together oats, flour, baking powder, and baking soda.
With an electric mix, beat together butter, peanut butter, and honey. Beat in sugars until light and fluffy, about 2 minutes. Mix in eggs until just combined, then fold in oat mixture. Stir in chocolate chips.
Cover and chill for 30 minutes.
Use a 1 tablespoon cookie scoop to scoop out the dough onto cookie sheets about 2 inches apart.
Bake for 10-12 minutes or until golden brown. Let cookies cool on cookie sheets for a few minutes before removing to wire racks to cool completely.