Oatmeal Peanut Butter and Chocolate Chip Cookies

  • Cook Time: 8 - 10 minutes per batch
  • Servings: 60 - 72 cookies
  • Course: Dessert

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.

Find Coupons for >

Ingredients

  • 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

Directions

Step 1

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.

Step 2

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.

Step 3

Bake in a 375 degree F oven about 8 to 10 minutes or until edges are lightly browned. Transfer to wire racks and cool.

Step 4

Store in an airtight container or plastic bag at room temperature up to 3 days.

Back to top

Loading

Back to top