Peanut Butter Chocolate Butterscotch Oatmeal Cookies

These peanut butter oatmeal cookies are a delicious treat.

The chocolate and butterscotch chips mix well with the peanut butter for a perfect blend of tastes.

And they are gluten free since they use oats.

Just make sure that you use gluten-free approved oats if you are needing them to be gluten-free for sure.

These cookies are definitely high up on my list of cookies I have made so far.

They were an instant hit with my family and friends and I had very few left over after the first day.

If you want to try my other popular cookie recipe, you can view it here. Chocolate Kiwi cookies 

 

Suggestions and Tips

These cookies are super easy to make and take very little time to put together.

So they are perfect for baking when you need something baked quickly.

And it makes quite a few cookies, as long as you don’t make them too big.

Which, I would recommend not making them too large as they might fall apart easier if you are trying to move them to a cooling rack after taking them out of the oven.

Once they have cooled off a bit though, they should be fine.

If you feel like you want a little less peanut butter taste, I would recommend adding a tsp more of vanilla and 1/2 tsp more of cinnamon.

Or you could add a bit more of the maple syrup just know that if you do, the cookie may be a lot sweeter.

So if you like very sweet cookies, that may be the best option for you.

I prefer my cookies to be mildly sweet so I have not tried adding more maple syrup but I am sure that it will taste just as good.

You could also add less peanut butter but be careful  to not take away too much as the peanut butter is what is keeping everything together so having  too little peanut butter would make the cookie fall apart a lot easier.

With these tips in mind, you are ready to start making the best peanut butter oatmeal cookies.

Peanut Butter Chocolate Butterscotch Oatmeal Cookies instructions

Begin by preheating the oven to 350 and pulling out the baking sheet you plan on using.

Mixing the dough

 

Add your peanut butter to the mixing bowl and then add the vanilla and maple syrup.

Next, add the cinnamon, salt, and baking soda to the bowl and mix it together.

After its mixed, add the egg and mix again.

You probably can add the egg in with the previous step, I just did it this way so I listed it in the same way.

Once all the ingredients are mixed together you can add the chocolate and butterscotch chips and mix it together one last time.

Shaping each cookie

take a small spoonful of the dough and make it into a ball.

Place the dough onto the baking sheet and press it down into a circle.

Don’t press to hard but just enough to make the cookie somewhat flat as the dough does not flatten on its own in the oven.

Make sure to place each cookie about two fingers width apart from each other so that you can easily remove the cookies when they are done.

Baking the cookies

Place the baking sheet into the oven and bake for 10 minutes.

Remove the baking sheet from the oven and let the cookies cool for about 10 minutes.

If you have a cooling rack, you can move the cookies to it so that they will cool a little bit faster.

I would recommend putting some wax paper or parchment paper over the cooling rack to make it easier to place and remove the cookies.

As a side note, if you are moving the cookies to a cooling rack it may be a good idea to make the cookies on the smaller or medium size as the cookies are very soft when they first come out of the oven.

Once they are cool, they won’t fall apart but when they are hot they tend to want to not stick together as well.

That being said, I had no issues while moving them to my cooling rack.

I just made sure I had a large enough spatula and wasn’t extremally forceful when I moved them.

Once the cookies have cooled down, they are ready to be eaten and enjoyed.

I hope you enjoy them as much as I did.

Please let me know how they turned out for you.

I would love to hear all about it.