Peanut Butter Oatmeal White Chocolate Chip Cookies

If that title's not a mouthful, I'll show you what is.

A mouthful of deliciousness, that is. I can never get all those words in the right order.

These cookies are peanut buttery, with oats for texture (and to be healthy, of course), sweet white chocolate morsels, and butterscotch morsels. Oh, butterscotch.

I like to think of it as the secret ingredient in these cookies since it didn't get a place in the title. Poor butterscotch. It may even be the star of the show. I'm a sucker for butterscotch anything. For years, me and my mom made a horrible recipe for oatmeal scotchies, simply because of the butterscotch. Don't get me wrong; the dough was very good, but they baked up horribly. The cookies were as thin as paper and often crumbled apart. But a crumble with a butterscotch is still delicious.

Well, now we have a new and improved vehicle for our butterscotch! These cookies are thick, soft and chewy, just the way I like 'em. I love baking with peanut butter. I think it gives everything a great, chewy texture. Between the peanut butter, extra egg yolk, and the ratio of brown sugar to white, these are incredibly soft and chewy. And, no mixer required!

It may seem that there is a lot of flavors going on in this recipe but I can assure you, it works. They come together seamlessly. And they don't fall apart, so that's a bonus. If you want less flavors, you could easily substitute peanut butter chips for the butterscotch, though I have no idea why you would.

Step by Step photos:

Melted peanut butter and butter

Adding brown sugar

Adding white sugar

Folding in the chips

Peanut Butter Oatmeal White Chocolate Chip Cookies

Ingredients:

• 1/2 cup butter or margarine
• 1/3 cup peanut butter
• 1 cup brown sugar
• 1/2 cup white sugar
• 1 egg + 1 egg yolk
• 2 tsp vanilla extract
• 1 1/4 cup flour
• 1 cup whole oats
• 1/2 tsp baking soda
• 3/4 cup white chocolate chips
• 1/2 cup butterscotch chips

Directions:

1. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper or spray with cooking spray. 
2. In a large bowl, add butter and peanut butter and microwave until melted. Microwave in 30 second increments, stirring between each. Once melted, add the sugars and stir. Allow the mixture to cool. (For faster cooling, place in the fridge or freezer for a few minutes.)
3.  Once the mixture is cool, add the egg, egg yolk, and vanilla, stirring to combine. 
4. Add the flour, oats, and baking soda. Stir to combine. 
5. Fold in the white chocolate and butterscotch chips.
6. Drop cookie dough on baking sheet in mounds of 1.5 - 2 tablespoons. Bake for 10 - 12 minutes. They cookies should look slightly underdone. Allow them to cool on the baking sheet for 2-4 minutes. Remove from baking sheet and allow to cool completely. 

Makes 30-36 cookies depending on size. Adapted from Averie Cooks.