Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies
Ingredients
- 1 ½ call-purpose flour
spooned & leveled
- 1 tspbaking powder
- 1 tspbaking soda
- 1 tspsalt
- 1 cunsalted butter
softened to room temperature
- 1 cgranulated sugar
- ½ cpacked light or dark brown sugar
- 2 largeeggs
at room temperature
- 1 ccreamy peanut butter
- 2 tsppure vanilla extract
- 2 cold-fashioned whole rolled oats
- 2 ½ csemi-sweet chocolate chips
plus more for topping if desired
Directions
- 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
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About this Recipe
Craving a cookie that truly satisfies? These Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies are the answer, delivering an explosion of flavor and texture in every bite. Forget bland, thin cookies; prepare for an easy, thick, and utterly decadent treat ready to conquer any cookie craving.
Why This Recipe Works
This recipe shines by combining classic comfort with a robust texture. The secret lies in the generous inclusion of both creamy peanut butter and hearty old-fashioned oats, which work together to create an incredibly chewy, satisfyingly dense cookie. The perfect balance of sugars ensures these cookies spread just enough to achieve their signature "big fat" stature without losing their soft, tender centers.
What you'll experience is a truly substantial cookie that hits all the right notes. Imagine sinking your teeth into a rich, sweet, and slightly salty cookie, where the nuttiness of peanut butter dances with the chewy oats and pockets of melted semi-sweet chocolate chips. They're wonderfully satisfying and boast a delightful chewiness that's hard to beat, promising pure cookie bliss in every delicious morsel.
Feel free to customize these irresistible cookies to your liking. While semi-sweet chocolate chips provide a timeless flavor, you could easily swap them for dark chocolate for a more intense cocoa note, or even milk chocolate chips for a sweeter profile. If you're looking for an extra textural crunch, using chunky peanut butter instead of creamy would add delightful peanut pieces throughout.
These cookies are perfect for any occasion that calls for a comforting, indulgent dessert. Serve them warm with a glass of cold milk, or as a delightful pick-me-up any time of day. They're a fantastic addition to potlucks, bake sales, or simply a cozy evening at home.