Add in your egg and mix until just combined – being careful not to over mix.
Next, add your flour, oatmeal, salt, baking powder, and baking soda. Mix for a minute or so. You want some flour streaks still in the dough. Add in the peanut butter and white chocolate chips and finish mixing until it just comes together.
Using a cookie scoop( I love this one and have had it for 7 years – which means it’s made hundreds, probably thousands of cookies! *affiliate link*), scoop out the dough onto a lined baking sheet.
How Long Do I Need to Chill Peanut Butter & White Chocolate Oatmeal Cookies?
Once you have scooped your dough, place it in the fridge for at least 30 minutes. An hour is even better.
PRO TIP: these can be made again of time and left to chill in the fridge for 24-72 hours. Just cover tightly with plastic wrap and place in the fridge.
Preheat the oven to 350 degrees, place 12 cookies on a baking sheet and bake for 10 minutes.
Remove from the oven and let cool – if you can! 😉
Peanut Butter & White Chocolate Oatmeal Cookies are so rich and delicious with a chewy center and melty bites of white chocolate and peanut butter. You will love them!
Make sure to take me on Instagram and use #fuelingasouthernsoul so I can see all your holiday creations this Christmas!
Peanut Butter & White Chocolate Oatmeal Cookies are loaded peanut butter and white chocolate chips, chewy oatmeal, and oh so delicious!
1 Cup Butter
1 Cup White Sugar
1 Cup Brown Sugar
2 Cups Flour
2 1/2 Cups Old Fashion Oatmeal
1 Teaspoon Salt
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Cup White Chocolate Chips
1 Cup Peanut Butter Chips
Preheat oven to 350 degrees.
In a stand mixer cream the butter and both sugars for 3-5 minutes.
Add in the egg and mix until just combined – being careful not to over mix.
Add the flour, oatmeal, salt, baking powder, and baking soda. Mix for a minute or so. You want some flour streaks still in the dough.
Finally, add in the peanut butter and white chocolate chips and finish mixing until it just comes together.
Using a cookie scoop, scoop out the dough onto a lined baking sheet and chill for at least 30 minutes.*
Place 12 cookie dough balls on a baking sheet and place in the predated oven for 10 minutes.
Remove from the oven and let cool for 5 minutes. Serve and enjoy!
*If chilling dough in the fridge longer than an hour, cover with plastic wrap. Can be chilled for up to 72 hours in the fridge.
This dough freezes beautifully! Make an entire batch of cookies and scoop out into balls on a baking sheet. Place baking sheet in the freezer for 20 minutes until cookie dough balls are firm then transfer to a freezer safe gallon ziplock bag. Keep for up to 4 months. To bake, bake at 350 for 11-12 minutes. Bake as many or as few as you want and always have fresh cookie dough on hand!
Prep Time:15 minutes
Cook Time:10 minutes
Serving Size:1 cookie
Keywords: Peanut Butter & White Chocolate Oatmeal Cookies
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Disclosure. Some of the links below are affiliate links, which means that if you click on a product link, I may receive compensation. This compensation comes at no additional cost to you, and as always I only recommend products I trust! Heather Bilyeu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
My prayer is that this blog can help people know how to entertain, cook, and have people in their homes. To show you that it doesn’t have to be messy or complicated, or your home to be picture perfect for you to invite others to sit at your table and love them through a meal and hospitality.