i just love my grandma so much. she has an amazing sense of humor and i love just hanging out at her house chatting with her every time i go home. i also love that her house is always stocked with the best snacks and she is a wonderful cook and even better baker. here we are with my mom at my wedding. love!
before she retired she worked as a baker at our local grocery store. they made the most delicious desserts – from cakes, bars, donuts and more, everything was soooo good. sometimes when i go home i ask her if she can show me how to make some of her specialties. a few years ago she taught me how to make manju, a japanese dessert that is a flaky pie crust filled with sweet bean paste. yum!
at the same time i also asked if she would mind sharing her recipe for these peanut butter chocolate chip cookies. she actually calls them rainbow cookies because they are supposed to have m&ms on them. but i didn’t have any when i made them so i had to come up with a different name. my grandma sends us these cookies very so often and they are chris’ favorite. we always get excited when we see them in a package that my mom sends us.
these cookies are actually very different from any other oatmeal cookie i’ve made or eaten. they are super crunchy and very peanut buttery and the oats are the star of the show. there is actually isn’t any flour in these cookies!
when i first tried the cookies, shortly after they came out of the oven i was worried. they were soft. definitely not like the crunchy cookies we were used to getting in the mail. i realized that i had never had these peanut butter chocolate chip cookies right after they had been made. my grandma has only sent them to me and since we are on the other side of the country, we usually get them about a week or two after they have been made. so if you like them crunchy like we do, let them sit for a day and then they will be good to go.
chris and my favorite way to eat these cookies is with milk. chris breaks up the cookie into a few pieces and then pours milk over it. i instead like to eat it whole but with milk poured over. of course the cookie is great by itself but with some milk, oh man it’s even better!
the first step to making these peanut butter chocolate chip cookies is to cream together peanut butter and 1 stick of butter.
then add the sugar, brown sugar, corn syrup, and vanilla.
next mix in the eggs. the recipe calls for 4 eggs but i forgot to buy more eggs so i only had 3. i hoped that since they were extra large eggs it would be okay and fortunately it was. phew!
finally add the oats and chocolate chips and mix to combine.
the cookie dough is ready!
use a 1/4 cup cookie scoop to scoop out the cookies.
the cookies don’t spread at all so you need to form them into whatever shape you want them to end up being. i used the bottom of a measuring cup to press down the cookies.
at this point add the m&ms if you are using them. if not, the cookies are ready for the oven.
bake the cookies at 350 degrees f for 20-25 minutes.
transfer the cookies to a wire rack to cool completely. store cookies in an airtight container.
though they aren’t exactly like my grandma’s – you know she has the special touch to make them absolutely perfect, it’s nice to know that i can recreate them whenever we have a craving for these peanut butter chocolate chip cookies.
Peanut Butter Chocolate Chip Oatmeal Cookies
adapted slightly from my grandma’s Rainbow Cookie recipe
- 1 stick (1/2 cup) butter
- 1 1/2 cups peanut butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 tsp light corn syrup
- 1 tsp vanilla extract
- 4 eggs
- 4 1/2 cups traditional rolled oats
- 1/2 cup chocolate chips
- 1/2 cup walnuts
- 1/2 cup M&Ms (or chocolate chips)
- Preheat the oven to 350 degrees F. Line 2 cookies sheets with parchment paper or Silpat mats.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and peanut butter.
- Add the sugar, brown sugar, corn syrup, and vanilla extract. Mix to combine.
- Beat in the eggs.
- Mix in the rolled oats and chocolate chips. If you are just using chocolate chips (no M&Ms), add all of the chocolate chips at this time.
- To form the cookies, scoop about 1/4 cup of cookie dough and place them about 2 inches apart onto the prepared cookie sheets; you should get about 8 cookies on each pan. Using the bottom of a measuring cup or glass, gently flatten the cookie dough slightly.
- If you are using the M&Ms, top each cookie with 3-4 M&Ms.
- Bake the cookies for 20-25 minutes.
- Transfer the finished cookies to a wire rack to cool completely. Store in an airtight container.
Printer Friendly Recipe: Peanut Butter Chocolate Chip Oatmeal Cookies