Old Fashioned Oatmeal Peanut Butter Cookies

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Peanut butter and chocolate lovers rejoice! I've combined at least 3 delicious cookies into i mouthwatering recipe with my big fat peanut butter oatmeal chocolate flake cookies. Consider yourself warned: these cookies are exploding with flavor, unapologetically thick, and hopelessly irresistible. They're guaranteed to satisfy well-nigh every cookie craving.

One reader, Dyna, says: "Hands down the BEST cookie recipe I have ever made, and I've made a lot of cookies in my time every bit a 50-something, mother of three. An incredibly satisfying cookie experience. All the extra notes and suggestions too were spot on. Following those tips made for a beautiful, delectable cookie! Thank y'all for putting this out there into the globe for all to enjoy."

A cookie to stop all cookies, these big fat peanut butter oatmeal chocolate chip cookies are a mouthful. I was inspired to endeavour these decadent treats after seeing the cover of my cookbook, Emerge's Cookie Addiction,for the outset time. The glorious monster cookies gracing the book encompass are loaded with M&Ms and can be found in Chapter two.

This recipe, however, skips those rainbow candies and focuses instead on a flavour human relationship like no other. Chocolate chips and peanut butter . Information technology'due south a match made in cookie heaven! In this recipe, we're combining that perfect pairing with textured oats to achieve the thickest, richest, and near satisfying cookie.

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Video Tutorial

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Tell Me Near these Big Fatty Peanut Butter Oatmeal Chocolate Chip Cookies

• Texture: Loaded with so many delicious add-ins, these cookies accept chewy edges, soft centers, and are unbelievably thick . (I'yard e'er shocked by how thick they turn out.)
• Flavour: Ordinary chocolate bit cookies are buttery sugariness on their own, but the peanut butter-chocolate pairing hither brings a delicious decadence to these cookies.
• Ease: Elementary to make, the dough comes together in but minutes using a few staple pantry add together-ins similar old-fashioned oats and peanut butter. Make them for same-day snacking or fix them ahead of a special occasion (run into Note).
• Time: This dough can be prepped and chilled in under an hour . twenty minutes in the refrigerator (the aforementioned corporeality of time we arctic dough for brownie cookies)  helps the oats soak up some wet and prevents the cookie from overspreading.

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Recipe Testing: What Works & What Doesn't

1. The weight of peanut butter. This cookie dough is adapted from my oatmeal chocolate bit cookies . The improver of peanut butter here, even so, can weigh down the dough. To counter this, I add blistering powder for elevator .
2. A spreading solution. When testing the recipe, I found the cookies weren't spreading enough. I decided to swap the quantities of granulated sugar and chocolate-brown sugar. Granulated sugar – dry and thin – helps increase cookie spread. Brown sugar–moist and thick–keeps cookies compact. Increasing the granulated sugar makes all the divergence in this dough for the perfect spread. You won't even miss that extra brownish saccharide flavor considering the peanut butter is our front-runner.
3. Fewer oats + more chocolate. When testing, I originally had a higher quantity of oats in the cookies. I decided to reduce that corporeality to make room for more chocolate chips. Can you blame me?

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Choosing the Right Ingredients: Best Peanut Butter to Utilize

Peanut butter.  Though natural way peanut butter is my #ane choice for eating and snacking, I always recommend using non-natural peanut butter for baking. (You might think reading this from my traditional peanut butter cookies recipe.) Cookies fabricated with natural peanut butter are crumbly with a sandy texture. For blistering, I recommend using Jif or Skippy. You can use creamy or crunchy , but I prefer creamy peanut butter every bit crunchy can make the cookies taste a little dry. You'll need 1 cup of peanut butter for this recipe.

Room temperature butter. Like my basic soft chocolate chip cookies , the base of operations of today'due south oatmeal cookie recipe is creamed room temperature butter , granulated sugar, and dark-brown sugar. You tin can't cream butter and sugar together if the butter is also warm or likewise common cold. (Information technology usually spells disaster for your cookies!) Room temperature butter is most 65°F (18°C). It'due south cool and slightly firm to touch, not warm or slippery. I recommend placing your butter on the counter for i hour prior to beginning the recipe to achieve platonic "room temperature" butter. If yous don't have an 60 minutes, here is my flim-flam to soften butter quickly. You need 1 cup of butter for this cookie dough.

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Peanut Butter Oatmeal Chocolate Chip Cookie Dough

After you lot set up the peanut butter oatmeal chocolate chip cookies dough, chill it for twenty minutes in the fridge. After chilling, information technology's fourth dimension to scoop the dough and broil the cookies. Each cookie uses 2 Tablespoons of dough. Adjust the cookie dough balls 3 inches apart on your baking sail. These cookies are large, so I use a medium cookie scoop  and overflow information technology with dough (since the medium simply holds ane.v Tablespoons.)

More Quick Cookie Recipes

• Peanut Butter Cookie Sandwiches
• Mini Grand&M Cookies
• Nutella Chocolate Chip Cookies
• Giant Chocolate Fleck Cookies
• Brownie Cookies

Print

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Clarification

Big fat peanut butter oatmeal chocolate chip cookies are easy, thick, and exploding with peanut butter, oats, and chocolate fries to satisfy your cookie cravings.

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• i and 1/ii cups (188g) all-purpose flour (spoon & leveled)
• 1 teaspoon blistering powder
• 1 teaspoon blistering soda
• one teaspoon salt
• one cup (two sticks; 235g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• ane/2 cup (100g) packed light or dark brown sugar
• two large eggs, at room temperature
• 1 loving cup (260g) creamy peanut butter
• 2 teaspoons pure vanilla extract
• 2 cups (180g) onetime-fashioned whole rolled oats
• two and 1/ii cups (450g) semi-sweet chocolate fries, plus more for topping if desired

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1. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set up bated.
2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat out the butter on medium-high speed until smooth, almost 1 minute. Add the granulated saccharide and brown sugar and beat on medium-loftier speed until creamed, about two minutes. Add the eggs, peanut butter, and vanilla and beat on high speed until combined, about 1 infinitesimal. Scrape downward the sides and up the lesser of the bowl and beat again every bit 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. One time combined, beat in the chocolate chips. Dough will be thick and sticky. Comprehend and arctic the dough for at least 20 minutes in the refrigerator (and upward to 4 days). If spooky for longer than 1 hr, permit to sit at room temperature for at least 30 minutes before rolling and baking because the dough volition be quite difficult.
4. Preheat oven to 350°F (177°C). Line blistering sheets with parchment paper or silicone baking mats. Set aside.
5. Scoop balls of dough, 2 Tablespoons of dough per cookie, and arrange three inches apart on the blistering sheets. Bake for 12-xiv minutes until lightly browned on the sides. The centers volition look very soft.
6. Remove from the oven and let to absurd on baking sheet for 5 minutes before transferring to a wire rack to absurd completely. While the cookies are however warm, I similar to press a few more than chocolate chips into the tops– this is only for looks!
7. Cookies stay fresh covered at room temperature for up to 1 calendar week.

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Notes

1. Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days. Permit to come to room temperature so proceed with step 4. Baked cookies freeze well for up to iii months. Unbaked cookie dough balls freeze well for upward to 3 months. Broil frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
2. Peanut Butter: Employ a non-natural peanut butter similar Jif flossy or Skippy creamy. I practise non suggest using natural style or oily peanut butter as both produce crumbly, delicate, and sandy tasting cookies. (Try this flourless peanut butter oatmeal cookie if you desire to use natural!) Crunchy peanut butter is OK, only I find the cookies gustation a piffling dry with information technology.
3. Exist sure to check out my meridian v cookie baking tips AND these are my ten must-have cookie baking tools.

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