Peanut Butter Oatmeal Chocolate Chip Cookies
Try this Peanut Butter Oatmeal Chocolate Chip Cookies recipe.
Try this Peanut Butter Oatmeal Chocolate Chip Cookies recipe.
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- ingredients
- total time
- report this ad
- 1 cup (200g) granulated sugar
- menu
- sallys baking addiction
- recipe search...
- big fat peanut butter oatmeal chocolate chip cooki
- may 14 2018 / posted in cookies / 7 comments
- jump to recipe
- tomorrow may 15th is national chocolate chip day!!! a holiday just as important as any other on our calendars, so we must bake cookies.
- a few years ago we celebrated with chewy chocolate
- grateful logo
- a cookie to end all other cookies these big fat peanut butter oatmeal chocolate chip cookies are a mouthful. they’re unapologetically fat and thick with loads of peanut butter, chewy oats, and of course—the star of this week’s holiday—chocolate chips. inspiring today’s cookie recipe is the
- these massive peanut butter oatmeal chocolate chip which, in the past year, is more than i care to admit! as the cookie dough bakes, i confidently exclaim that these cookies “surely won’t be as thick as last time.†as i stare at them finishing in the oven—because we all do that—i’m overcome with satisfacti
- big fat chewy peanut butter oatmeal chocolate chip oats, and plenty of chocolate chips. recipe on sallysbakingaddiction.com
- big fat chewy peanut butter oatmeal chocolate chip oats, and plenty of chocolate chips. recipe on sallysbakingaddiction.com
- big fat chewy peanut butter oatmeal chocolate chip oats, and plenty of chocolate chips. recipe on sallysbakingaddiction.com
- recipe testing
- grateful logo
- this cookie dough is adapted from my basic oatmeal a cookie you see all over my blog. the addition of peanut butter weighs the dough down, so i add baking powder for lift. when testing the recipe as i wrote my manuscript, i found the cookies weren’t spreading enough. i decided to swap the quantities of gra
- the base of the recipe is creamed room temperature granulated sugar, and brown sugar. you can’t cream butter and sugars together if the butter is too warm or too cold-- and the outcome of the cookies spells trouble too. “room temperature†butter is about 65â°f (18â°c). it’s cool and slightly firm to touch, n
- grateful logo
- we’re using 1 cup of creamy peanut butter. like in i recommend using non-natural peanut butter. natural varieties, while wonderful for eating and cooking, aren’t ideal for baking. cookies end up crumbly and fragile with a sandy texture. i usually use jif or skippy. you can use creamy or crunchy, but i pref
- chocolate-chips-for-chocolate-chip-cookies
- peanut butter for peanut butter oatmeal chocolate
- peanut butter oatmeal chocolate chip cookie dough
- peanut butter oatmeal chocolate chip cookie dough
- the cookie dough only needs about 20-30 minutes in the sooner you eat these big fat peanut butter oatmeal chocolate chip cookies!!
- other quick cookie recipes
- peanut butter cookie sandwiches
- mini m&m cookies
- nutella chocolate chip cookies
- peanut butter cup surprise monster cookies
- two tablespoons of cookie dough are in each cookie which is 1 and 1/2 tablespoons, and overflow it with cookie dough. this amount of cookie dough promises a peanut butter oatmeal cookie that's perfectly balanced in diameter and thickness. since they're on the larger side, i recommend baking only 8 cookies
- grateful logo
- the recipe yields about 32 cookies and you definit the centers are soft, and the chocolate chips are aplenty.
- let me know when you bake a batch and happy nation
- how to make peanut butter oatmeal chocolate chip c
- how to make peanut butter oatmeal chocolate chip c
- big fat chewy peanut butter oatmeal chocolate chip oats, and plenty of chocolate chips. recipe on sallysbakingaddiction.com
- big fat chewy peanut butter oatmeal chocolate chip oats, and plenty of chocolate chips. recipe on sallysbakingaddiction.com
- big fat chewy peanut butter oatmeal chocolate chip oats, and plenty of chocolate chips. recipe on sallysbakingaddiction.com
- peanut butter oatmeal chocolate chip cookies
- yield
- 32 cookies
- prep time
- 40 minutes
- cook time
- 15 minutes
- 1 hour, 10 minutes (includes cooling)
- 1 and 1/2 cups (180g) all-purpose flour
- 1 cup (2 sticks 235g) unsalted butter softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1 cup (260g) creamy peanut butter
- 2 cups (180g) old-fashioned whole rolled oats
- 2 and 1/2 cups (450g) semi-sweet chocolate chips plus more for topping if desired
- Carbohydrate 5.92383999206351 g
- Cholesterol 914.316666660039 mg
- Fat 194.785579998542 g
- Fiber 0.0176666666666667 g
- Protein 17.2250066611824 g
- Saturated Fat 120.153386665759 g
- Serving Size 1 1 (417g)
- Sodium 1534.05533315936 mg
- Sugar 5.90617332539684 g
- Trans Fat 14.5959273332588 g
- Calories 1828 calories
Step-by-step
- 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 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.
- Preheat oven to 350°F (177°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 3 inches 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.
My Big Fat Peanut Butter Oatmeal Chocolate Chip Cookie Adventure
Let me tell you, friends, about my recent foray into the world of baking. I'm not what you'd call a seasoned baker – more of a "enthusiastic kitchen explorer" type. My usual culinary adventures involve slightly more… improvisation. So, when I stumbled across this recipe for Peanut Butter Oatmeal Chocolate Chip Cookies, I knew I had to give it a try. The picture alone, with those gloriously thick, gooey cookies, promised pure happiness. And let me tell you, it delivered.
The process itself was surprisingly straightforward. I must admit, I was a little intimidated by the long ingredient list at first, but it's all fairly basic stuff. I followed the instructions meticulously (for a change!), and the smell of baking cookies wafting through the house was incredibly comforting. The dough was deliciously thick and sticky – a testament to its promise of a seriously indulgent cookie. Chilling the dough as directed was key; it made handling it so much easier later on.
The baking time was perfect. I watched those cookies bake with a hawk-like focus, ensuring they achieved that perfect balance between golden-brown edges and a soft, chewy center. The moment they came out of the oven, warm and fragrant, was pure magic. I let them cool slightly before transferring them to a cooling rack, but I confess, I couldn't resist snagging a warm cookie or two before they fully cooled. The slight crispness on the outside contrasted beautifully with the molten, peanut buttery center, a true culinary symphony of textures.
But let's talk about the flavor profile. Oh my goodness, the flavor profile! The rich, nutty peanut butter combined with the chewy oats and the generous amount of chocolate chips – it was a flavor explosion in my mouth! The perfect amount of sweetness wasn't overpowering; it was balanced perfectly with the salt and the earthy notes of the peanut butter. These weren't just cookies; they were a comforting hug in edible form. Seriously, I've already made a second batch, and I’m pretty sure I’ll be making them again soon. They disappeared quickly, a testament to their deliciousness. Even my normally picky eater, my teenager, loved them!
This recipe is a keeper, no question about it. It's easy enough for a beginner like me to handle, but sophisticated enough to impress even seasoned bakers. The best part? These cookies are wonderfully versatile. You could easily adapt them by adding different nuts, dried fruits, or even a swirl of caramel. The possibilities are endless!
So, if you're looking for a delicious, easy-to-make, and incredibly satisfying cookie recipe, look no further. These Peanut Butter Oatmeal Chocolate Chip Cookies are a must-try. Prepare to be amazed! And please, tell me, what's your favorite cookie recipe?
Ingredients I used:
1 cup (200g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
1 cup (2 sticks 235g) unsalted butter, softened to room temperature
1 cup (260g) creamy peanut butter
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups (180g) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
2 cups (180g) old-fashioned whole rolled oats
2 1/2 cups (450g) semi-sweet chocolate chips (plus more for topping, if desired)
