Baking, Crafting, Living

Peanut Butter Oatmeal Cookie Recipe

So this one time during a Spring Break Trip, I was road tripping with some friends, one of whom has a gluten allergy. Our other friend made some WONDERFUL gluten free cookies for our trip to the coast. They were so good, she had to make another batch when we reached our destination. The recipe ended up being Paula Dean’s Monster Cookie Recipe.


  • 3 eggs
  • 1 1/4 cups packed light brown sugar
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 12-ounce jar creamy peanut butter
  • 1 stick butter, softened
  • 1/2 cup M&Ms
  • 1/2 cup chocolate chips
  • 2 teaspoons baking soda
  • 4 1/2 cups quick-cooking oatmeal (not instant)**** (I think this is too much- I’d go for 3 cups instead)


  1. Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
  2. In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes. Do not over-bake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.


For some reason my cookies, though delicious, did not turn out the way my friends did. It was all in the texture.

Her’s were  soft and chewy.

Mine were  soft and slightly crumbly.

Mine kind of remind me of bite-size energy balls, instead of cookies. Full of whole wheat and protein!

Next time I am going to try adding only 3 cups of oatmeal to see if it makes a less-crumbly cookie.

*******If you try it with 3 cups of oatmeal instead, Tell me how it turns out!*********

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