Better Homes & Gardens
Loaded Oatmeal Cookies
These loaded-up oatmeal cookies have peanut butter, chocolate-covered peanut-butter cups and peanut-butter pieces for a chewy, decadent treat that packs plenty of peanut-butter punch.
Total cook time
- 1 cup creamy peanut butter,
- 1 cup butter, softened,
- 2 cups packed brown sugar,
- 1 teaspoon baking soda,
- 3 eggs,
- 1 tablespoon vanilla extract,
- ½ cup all-purpose flour,
- 4 cups rolled oats,
- 1 cup candy-coated peanut butter pieces,
- 1 cup chopped miniature chocolate-covered peanut butter cups (about 15),
Preheat oven to 350°F. In a very large mixing bowl beat peanut butter and butter with an electric mixer on medium speed for 30 seconds. Add brown sugar and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, one at a time, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the oats, peanut butter pieces, and peanut butter cups.
Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until edges are light brown. Cool on cookie sheets for 3 minutes. Transfer to a wire rack; let cool.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.