These hearty cookies are loaded up with peanut butter, old-fashioned oats, chopped walnut, and chocolate chips.
So of course, I had to bake up a batch!
These cookies are pretty much just a standard drop-cookie recipe with peanut butter, oats, walnuts, and chocolate chips mixed in. They’re chewy in the middle and a little crisp on the edges. Nothing ground breaking, but still really tasty!
Wherever the name comes from, my whole family loved these loaded up cookies. And I’m so glad I found the recipe! I’m gonna have to make them a regular thing.
baking tip:How to bake perfect cookies every time
Pull cookies from the oven when the edges are golden brown and the tops are just starting to turn golden. Once out of the oven, leave the cookies on the sheet pan for a few minutes, where they’ll do a little more baking and setting up. After 5 minutes, transfer the cookies to a wire rack to cool completely and you’ll have perfectly crisp cookies with a chewy center.
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- 1/2 cup (135 grams) creamy peanut butter
- 1/2 cup (113 grams) unsalted butter, softened to room temperature
- 1/2 cup (105 grams) light or dark brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cup (180 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (48 grams) old-fashioned oats
- 1/2 cup (85 grams) semi-sweet chocolate chips
- 1/2 cup (56 grams) chopped walnuts
- Preheat oven to 350°F and line a sheet pan with parchment paper or a silicone baking mat.
- With an electric mixer, beat the peanut butter, butter, brown sugar and sugar on high speed until light and creamy, 2-3 minutes, scraping down the bowl once.
- Add egg and vanilla and mix until combined.
- Add flour, baking soda, baking powder and salt and mix until just barely combined. Add oats, chocolate chips, and walnuts and mix on low just until combined.
- Use a medium cookie scoop or spoon to measure out cookie dough and place on prepared pan.
- Bake until they cookies appear set and just start to turn brown, 12-13 minutes.
- Let cool on the sheet pan for at least 5 minutes before transferring to a wire rack to cool completely.