Big, chewy peanut butter oatmeal cookies loaded with chocolate chips. These thick, bakery-style cookies are perfect for peanut butter lovers and make a delicious treat for any occasion.
american
Nutrition
High in calories and fat due to butter, peanut butter, and chocolate chips, with moderate protein from peanut butter and eggs.
| Calories | 134 kcal |
| Protein | 2 g |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 3 g |
| Cholesterol | 14 mg |
| Carbohydrate | 16 g |
| Sugars | 12 g |
| Dietary Fibre | 1 g |
| Sodium | 88 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dessertbakingsnackcookiesfamily friendly
Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies
Sally's Baking (Sally)
32
servings
0
per serve
0
minutes
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Ingredients
Equipment
Hand mixer
Silicone baking mats
Cookie scoop
Wire Rack
Stand Mixer
Large bowl
Oven
Medium bowl
Whisk
Baking sheets
Parchment paper
Instructions
1
Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
2
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and brown sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, peanut butter, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
3
Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the oats. Once combined, beat in the chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 20 minutes in the refrigerator (and up to 4 days). If chilling for longer than 1 hour, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
4
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
5
Scoop balls of dough, 2 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft.
6
Remove from the oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops—this is only for looks!
7
Cookies stay fresh covered at room temperature for up to 1 week.
Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies
Sally's Baking (Sally)
32
servings
0
per serve
0
minutes
Big, chewy peanut butter oatmeal cookies loaded with chocolate chips. These thick, bakery-style cookies are perfect for peanut butter lovers and make a delicious treat for any occasion.
american
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Hand mixer
Silicone baking mats
Cookie scoop
Wire Rack
Stand Mixer
Large bowl
Oven
Medium bowl
Whisk
Baking sheets
Parchment paper
Instructions
1
Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
2
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and brown sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, peanut butter, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
3
Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the oats. Once combined, beat in the chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 20 minutes in the refrigerator (and up to 4 days). If chilling for longer than 1 hour, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
4
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
5
Scoop balls of dough, 2 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft.
6
Remove from the oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops—this is only for looks!
7
Cookies stay fresh covered at room temperature for up to 1 week.
dessertbakingsnackcookiesfamily friendly
Nutrition
High in calories and fat due to butter, peanut butter, and chocolate chips, with moderate protein from peanut butter and eggs.
| Calories | 134 kcal |
| Protein | 2 g |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 3 g |
| Cholesterol | 14 mg |
| Carbohydrate | 16 g |
| Sugars | 12 g |
| Dietary Fibre | 1 g |
| Sodium | 88 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
