Jose's Oatmeal Peanut Butter Chocolate Chip Cookies

My husband (65) says these are the best cookies he’s ever had. The first time I made them according to the recipe except I only grated 2 ounces of dark chocolate. The second time I didn’t bother to grind the oats and left them whole and used 3 ounces of grated dark chocolate. I roll all the dough into logs and freeze it then we slice and bake just two at a time. Such a joy!

• dashmore

• Eugene OR

• 2/7/2021

I have made and enjoyed this recipe for years- first with my teenage son during a snow storm and every Christmas after! Here are some alterations I made that have them even more yummy: 1) Added 2 tablespoons of powdered peanut butter (PB2) for extra peanut butter flavor; 2) I have the amount of chips and shaved chocolate; and 3)flattened and added, along with colored sanding sugar for the holidays, a pinch of sea salt. Amazing!!!

• msanza

• Wilmington, NC

• 12/19/2020

This were ok but not really that great. The flavors were overwhelming and muddy. They lacked any delicacy. I used 6 oz. of grated chocolate and it was still too much. A good chocolate chip cookie, a good peanut butter cookie, or a good oatmeal cookie would be much more preferable to this.

• Vidkun

• Austin, Texas

• 10/21/2020

Excellent! I upped the peanut butter and decreased the white sugar a little, omitted the grated chocolate. I can see that the recipe lends itself to many variations.

• ns319

• Columbus, OH

• 5/29/2020

These cookies are fantastic! I had the chips and used unsweetened chocolate for grating. The only thing I’d do is add nuts. They didn’t lose any flavor as one review said.

• marypa2

• Raleigh Nc

• 5/21/2020

Love them!!!

• lguell

• Costa Rica

• 4/20/2020

I read the recipe and immediately halved the sugar to only brown sugar, and left out the grated chocolate as I only had chips. I added an extra egg as the reviews mentioned a grainy texture....the cookies were fantastic molten straight out of the oven, but definitely got grainy and lost about of third of their flavor overnight (stored in airtight glass jar). Not sure what to do other than eat them all hot ;D

• oldmankangaroo

• Santa Barbara CA

• 7/24/2019

These are SO GOOD, still I've been messing with this recipe for a year or two. Here are my improvements to get more flavor, and better texture: 250 grams or 1 c peanut butter dark brown sugar instead of light 2 c oatmeal - grind up 1 cup add a cup of dry roasted peanuts leave out the chocolate for pure peanut butter, or use Ghiradelli bittersweet to have the chocolate not get lost (bigger chips, and not so sweet overall.) Add an extra egg yolk for chewier texture, or use Bob's Red Mill gluten free flour and an extra whole egg for crispier texture (140g gluten free flour = 1 cup) skip the chilling - not necessary with the extra oatmeal. Ball up the remainder and freeze. These bake really nicely from frozen for a warm weeknight dessert.

• ironcheftuna

• Mountain View, CA

• 12/27/2018

I usually like recipes that are either a little healthier or I can substitute/alter a bit and it's still excellent. If it has as much sugar as this recipe I'm going to go for totally sinful and forget any nut butter or oatmeal. I used macadamia nut butter which was really good, slightly less sugar & chocolate. Everything was eaten & enjoyed but the recipe isn't a keeper for me.

• SBrownCooking

• 6/20/2018

I have made these a few times over the years (keep forgetting), & I'm not wild about them. I thought if I leave a review, I'll remember not to make them anymore. There are much better recipes I could use to make good use of messing up my mixing bowl when I open a new jar of peanut butter & need to mix it up!

• judyforkner8815

• Boulder, CO

• 2/5/2018

Simply Magnificent!!! My new go-to cookie recipe.

• lauriespragg

• Cape cod, Mass.

• 12/19/2016

OMG, these are my new favorite peanut butter cookie recipe! They are absolutely amazing. I followed the recipe as written, with a couple of exceptions. I used a bag of chips containing both peanut butter & milk chocolate and omitted the grated semi sweet chocolate. I know every person's oven temperature can vary, but I baked mine for 13 minutes instead of 15. They came out perfect - crispy on the outside and chewy on the inside. Theses cookies tasted as good as the expensive peanut butter cookies I used to purchase at my favorite bakery. But not anymore!

• mattalex

• Fayetteville, NY

• 10/8/2016

巧克力是至关重要的,它是超级容易grate the chocolate by either using a Microplane grater or rasp type grater. Takes a couple of minutes. I don't grind the oat meal either and also works really well with crunchy peanut butter

• hstiene

• Cincinnati, OH

• 1/17/2016

This is one of my families all time favorite cookies (though we don't add any chocolate chips). The perfect peanutbutter oatmeal cookies!

• jccklr

• Brookline, NH

• 9/6/2015

Amazing recipe! Definitely glad I chilled the dough. I took them out a few minutes early and they cooled to perfection. I found them a little greasy though, so I'm curious how'd they'd be with less butter. Overall, very pleased.

• ryanleigh188

• Concord NH

• 6/24/2015