So forever ago John Legend and Chrissy Teigen made oatmeal peanut butter cookies on a show on Cooking Channel. Don’t ask me what show, I don’t remember. I don’t remember when it aired or if they were on the whole hour. Basically I have no recollection of this show at all.
But the cookies must have made an impact on me since I bookmarked them to make one day.
Yep, they went where all cool looking and sounding internet recipe links go to die: my bookmarks.
Since I remember absolutely nothing about the cookies except that they are in my bookmarks, it’s safe to say they didn’t make that big of an impact.
Still, every now and again a bookmarked recipe gets saved from the depths and made into something wonderful in my kitchen.
Like John Legend’s peanut butter oatmeal cookies. Except, even though they were probably like his all-time favorite cookies and thought they were perfection, I went and messed with them. I can’t ever leave well enough alone.
Now I can’t compare these to the original, since I didn’t make those, but I can tell you these cookies are insanely good. I feel like John and Chrissy should give them a try to be sure they don’t have a new favorite.
Think about your favorite oatmeal cookie. Now think about adding a bunch of crunchy peanut butter and white chocolate covered cherries. There’s so much texture going on here with the crunchy peanuts, chewy, fruity cherries, and creamy white chocolate. These are not your average oatmeal cookies; they are packed with exciting ingredients that make every bite just a little different.
The recipe makes quite a few cookies, perfect for last minute Christmas gifting or leaving under the tree for Santa.Print
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 stick unsalted butter, room temperature
¾ cup packed dark brown sugar
½ cup granulated sugar
2 large eggs
1 tablespoon vanilla bean paste
1 heaping cup crunchy peanut butter
3 cups old fashioned rolled oats
1 heaping cup white chocolate covered cherries
Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment.
In a large bowl, cream the butter and sugars until light and fluffy. I did this by hand but a hand or stand mixer will work. Beat in the eggs one at a time, followed by the vanilla and peanut butter. Stir in the flour, baking soda, and cinnamon.
When the dough just starts to come together, stir in the oats and cherries. Scoop the dough onto the prepared trays in about 2 tablespoon sized balls. Press slightly to flatten. Bake about 12 minutes until barely set and golden brown. Serve warm or cool completely on the tray. Cookie dough may also be stored in the refrigerator overnight before being scooped and baked. Baking time will increase slightly.
Cookies may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature about an hour or in the microwave about 1 minute.
Recipe adapted from John Legend
- Prep Time: 15
- Cook Time: 12