Friday, December 13, 2013

For My Husband - Peanut Butter, Oatmeal, Chocolate Chip, Butterscotch Cookie Recipe

 I am part of the Good Cook Kitchen Experts and received these products for review. All opinions and experiences are my own. #goodcookcom#goodcookkitchenexprt, #sweetcreations

Though the holidays make me think of cookie baking, this is a cookie recipe my family enjoys all-year-round. I was first introduced to these weighty little wonders in college. I remember how my husband and his roommate all but burned out the motor of their little Kitchen Aid trying to mix these.

Now, you can't mix them by hand... unless you have Incredible Hulk forearms. Basically they have a base of peanut butter and quick oats that make the dough very stiff.

But they are amazingly delicious.

The recipe actually came to me from my Mother-in-Law who used to make them for her boys. Packed in lunch, they could eat one during lunch and save another for the long bus ride home.

Cookie baking today was just for nostalgia. It was prompted by a very generous box of cookie baking supplies from Sweet Creations by Good Cook.

All from the Sweet Creations line, there were cookie sheets, Sweet Creations mixing bowls, cookie cutters, a cookie dropper, high temp spatula and flex cookie turner. Basically everything necessary to get baking cookies!

All simple ingredients in these cookies. But you will notice an absence of flour. Don't worry... they turn out just fine.

This dough will give your stand mixer a workout though. Keep an eye on it because it might overload your machine. The basic 5 quart Kitchen Aid can barely get through the mass... but my larger mixer has no problem.

I had a blast using my new Sweet Creations tools. The cookie scoop was the perfect way to achieve uniform cookies. I like these cookies to be large so I used two scoops per cookie.

I also found the cookie turner very handy for moving this large cookies. Even after cooling on the sheet before moving, they are soft and could break easily if I tried to transfer them by hand.

And of course I loved trying out the shiny new cookie sheets. I had two of the large 12" x 17" cookie sheets - perfect to help me get through this large batch of cookies. The sheets are aluminum so they won't rust but have even baking.

Like the products I used? Use code: COOKIES to get  a 5% off coupon to use on any Sweet Creations products on

If you have a chance, stop by the Good Cook Facebook page and there will be a place to vote for my cookies. LIKE my cookies and you will be entered to win one of 25 cookie kits from Good Cook. Vote from Dec 19 to Dec 31, 2013. Good luck!!

Ready to get baking?

Peanut Butter Oatmeal Chocolate Chip Butterscotch Cookies

You Will Need:

  • 1/2 c. butter (1 stick), at room temperature
  • 18 oz. of crunchy peanut butter
  • 1 1/2 c. sugar
  • 1 1/2 c. brown sugar, packed
  • 4 large eggs
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 6 cups quick cooking oats (uncooked)
  • 2 1/2 tsp. baking soda
  • 1 c. semi-sweet chocolate chips
  • 1/2 c. butterscotch chips
Preheat the oven to 350 degrees.

In a stand mixer, beat the butter and peanut butter till fluffy. Gradually add in the sugars. Then add in the eggs, one at a time and vanilla.

In a large bowl measure out the oats, cinnamon, and baking soda. Mix. Stir this into the wet ingredients. Once well mixed, mix in the chips.

Drop onto a cookie sheet by heaping tablespoon full. I used the Sweet Creations Cookie Scoop and used two scoop fulls per cookie. Bake for 9 - 10 minutes. Cool on the cookie sheet for 5 minutes before transferring to a wire rack to finish cooling.

This recipe freezes very well. Freeze formed balls to bake fresh later as needed.


Pin It