Martina McBride - Peanut Butter Chocolate Chip Oatmeal Cookies

Martina McBride - Peanut Butter Chocolate Chip Oatmeal Cookies
Grammy nominee Martina McBride shares her recipe for Peanut Butter Oatmeal Chocolate Chip Cookies.
Peanut Butter Chocolate Chip Oatmeal Cookies
6 Dozen
Prep Time 40 Minutes Total Time 65 Minutes
  • 3 cups uncooked old-fashioned rolled oats
  • ⅓ cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup unsalted butter, room temperature
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • ½ cup creamy peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups salted whole peanuts
  • 2 cups semisweet chocolate chips


  1. Heat oven to 350˚F. Stir together the oats, flour, baking soda, baking powder, and salt in a large bowl.
  2. Beat the butter with a mixer at medium speed. Add the sugars, and beat until fluffy, about 2 minutes. Add the peanut butter, and beat 1 minute. Add the eggs, 1 at a time, beating after each addition. Stir in the vanilla.
  3. Reduce the speed to low, and beat in the oats mixture just until combined. Add the peanuts and chocolate chips.
  4. Drop by heaping tablespoonfuls 2-inches apart on parchment-lined baking sheets.
  5. Bake, in batches, rotating the sheets halfway through until the edges are golden brown and just set, 10-11 minutes.
  6. Let cool on the baking sheets on a wire rack for 5 minutes. Transfer the cookies to the wire rack to cool completely.