The combination of peanut butter and chocolate is one that was built in culinary paradise. These enormous peanut butter oatmeal chocolate chip cookies are the result of a brilliant mashup of at least three different kinds of cookie, all of which are excellent on their own. This is fair warning that these cookies are unabashedly rich, bursting with flavour, and utterly delicious. The greatest time to eat these cookies is whenever you feel like it, since they will fulfil your cookie cravings practically always.
Big fat peanut butter chocolate chip cookies suggestions
Prepare your mixer since this dough is sticky and difficult to combine. They will, however, come out of the oven golden brown and studded with chocolate chips, crispy on the exterior and soft on the inside. The balls are best made using an ice cream scoop and flatten out on their own. Allow the dough to rest in the refrigerator for two days, but no more than three, before baking. You may thank us later.
It’s time to bake some cookies for your family, and these Big fat peanut butter, oatmeal, and chocolate chip cookies are set for your oven and eager stomach.
Big fat peanut butter, oatmeal and chocolate chip cookies recipe
Course: Snacks, Dessert
Cuisine: Global
Difficulty: Easy
Prep time: 15 minutes
Baking Time: 15 minutes
You will need a hand mixer or a stand mixer fitted with a paddle attachment.
Ingredients
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1½ cups all-purpose flour (spoon & leveled)
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1 tsp baking powder
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1 tsp baking soda
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1 tsp salt
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1 cup unsalted butter, softened to room temperature
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1 cup granulated sugar
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½ cup packed light or dark brown sugar
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2 large eggs, at room temperature
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1 cup creamy peanut butter
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2 tsp pure vanilla extract
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2 cups old-fashioned whole rolled oats
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2½ cups semi-sweet chocolate chips, plus more for topping if desired
Method
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
- 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.
- 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 fridge. 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.
- Preheat oven to 180°C. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop balls of dough, 2 Tablespoons of dough per cookie, and arrange 8cm apart on the baking sheets. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft.
- 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!
- Cookies stay fresh covered at room temperature for up to 1 week.