Peanut Butter Oatmeal-Chip Cookies

OK, you got me. I just can't keep it a secret, so I'll just blurt it out: I discovered the recipe for Love Potion #9.

Get this--it's not a frilly cocktail, nor is it an expensive elixir in an ornate glass jar. This "potion" is a batch of homemade, melt-in-your-mouth peanut butter oatmeal-chip cookies. They might not make anyone fall in love, but you'll definitely fall for them.


Here's the deal: after one bite of these scrumptious, chewy, ooey-gooey delights, I was in heaven. Pure heaven. Which was funny, because there was no way anything this sinfully delicious could be so good. I can never eat another store-bought, prepackaged cookie again, and I can't imagine a better food to serve when you want love in the air.

In other words:

YOU.

MUST.

MAKE.

THESE.

COOKIES.

Your taste buds will forever thank you. Your loved ones will beg you to bake them again...and again...and again. After all, there's something simply magical, something wonderful, about marrying peanut butter with chocolate--all that sugar and salt combining together to form the ultimate in rich, creamy comfort food. These cookies take that decadence even further, with the addition of crunchy oatmeal and both white and brown sugars, creating the perfect treat for a romantic occasion.

Peanut Butter Oatmeal-Chip Cookies
From Taste of Home Best-Loved Cookies & Candies, 2012

2 1/2 C butter, softened
2 C sugar
2 C packed brown sugar
1/2 C creamy peanut butter
4 eggs
2 tsp. vanilla
6 C all-purpose flour
2 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
1 12-oz. pkg. semisweet chocolate chips
1 11-oz. pkg. peanut butter and milk chocolate chips
1 C quick-cooking oats

In a large bowl, cream the butter, sugars, and peanut butter until light and fluffy. Beat in eggs and vanilla. Combine the flour, salt, baking soda, and baking powder; gradually add to creamed mixture and mix well.

Stir in the chips and oats. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 degrees for 9-12 minutes or until golden brown.

Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.