Fact: I heart just about anything with oatmeal. And since I’d been making so much lately with chocolate, I switched up to white chocolate this time. No, it’s not my favorite but it’s different and it definitely has its place in my dessert life.
My first thought was butterscotch — but I knew I couldn’t resist adding peanut butter to this batch of goodness and I thought that would be a weird combo. White chocolate it was.
And don’t you know I love me a recipe with tons of butter and brown sugar. Actually, this was originally a recipe for oatmeal chocolate chip bars. But…I added peanut butter and an extra buttery brownsugary cinnamony layer of streusel-like topping because, why not?
Jessica, from my favorite sweets blog, How Sweet It Is, always adds extra sweet stuff to her recipes (so it seems!) and I took a cue from her book! Oddly enough, her entry yesterday was for white chocolate peanut butter oatmeal cookies — total coincidence! Great minds think alike, though. Great, sweet, taste bud directed minds!
So I had about ten of these at my place, divvied up the rest to bring to work and to book club. The consensus was: winner winner chicken dinner. Or, just skip dinner and eat these. They sure have more calories than a chicken dinner!
— 1 cup (2 sticks) butter, softened– 3/4 cup brown sugar, packed
— 1/2 cup granulated sugar
— 1 egg
— 1 teaspoon vanilla
— 1 1/4 cups all-purpose flour*
— 1 teaspoon baking soda
— pinch of salt
— 3 cups rolled (“old-fashioned”) oats
— 12 ounces (2 cups) white chocolate chips
— 3/4 cup creamy peanut butter (If you forgo the peanut butter, add 1/4 cup more flour)
Brown Sugar glaze:
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 2/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- Just mix it all up good and creamy!
1. Cream butter, sugars, egg, and vanilla with electric mixer on high.
2. Stir in flour, salt, and baking soda, all at the same time. Stir in oats. Last, add chocolate chips and stir them in (or use clean hands, if the dough is too stiff).
3. Press cookie dough into a greased 9×13-inch baking dish. Dough should be somewhat flattened, but it’s okay for some cracks to remain. 🙂
4. Add the layer of glaze across the top.
5. Bake at 350 degrees for 30-35 minutes, or until lightly golden and cookies are set in the middle.
6. Cool for 20 minutes; cut into 24 squares. Delicious warm or cold! 🙂