Oatmeal Peanut Butter and Chocolate Chip Cookies
- Cook Time: 8 - 10 minutes per batch
- Servings: 60 - 72 cookies
- Course: Dessert
Reynolds Kitchens tip
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- 3/4 cup butter, softened
- 3/4 cup peanut butter
- 1-1/4 cups packed brown sugar
- 1-1/4 cups granulated sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 eggs
- 1-1/2 teaspoons vanilla
- 2-1/4 cups all-purpose flour
- 2-2/3 cups rolled oats
- 1 10-ounce package miniature milk chocolate kisses
Beat butter and peanut butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda; beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in flour. Stir in rolled oats with a wooden spoon. Stir in chocolate kisses.
Drop dough from a #50 or #60 scoop, or from a tablespoon, 3 inches apart onto a cookie sheet lined with Reynolds® Parchment Paper. Slightly flatten dough with your hand, if desired.
Bake in a 375 degree F oven about 8 to 10 minutes or until edges are lightly browned. Transfer to wire racks and cool.
Store in an airtight container or plastic bag at room temperature up to 3 days.