Giant Peanut Butter Oat Cookie Recipe

Name: Giant Peanut Butter Oat Cookie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 c. unsifted all-purpose flour; 1 tsp. baking powder; 1 tsp. baking soda; 1/4 tsp. salt; 2 1/2 c. quick-cooking oats; 1 c. corn oil; 1 tsp. vanilla; 2 eggs; 1 c. firmly packed brown sugar; 1 c. sugar; 1 c. peanut butter (creamy or crunchy)

Servings: persons

1 1/4 c. unsifted all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 1/2 c. quick-cooking oats
1 c. corn oil
1 tsp. vanilla
2 eggs
1 c. firmly packed brown sugar
1 c. sugar
1 c. peanut butter (creamy or crunchy)

1
Stir together flour, baking powder, soda and salt in a medium bowl.
2
Mix in oats.
3
In another bowl, beat margarine and peanut butter on medium speed of electric mixer until smooth.
4
Beat in sugars until blended.
5
Beat in eggs and vanilla.
6
Add oat mixture and stir by hand until well combined.
7
Shape mixture into 2-inch balls.
8
Place 6 balls on an ungreased cookie sheet and flatten each to 3 inches in diameter.
9
Bake at 350u00b0 for 9 1/2 minutes or until golden.
10
Cool completely on wire rack.

1797

kcal

Calories

Fat

299

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 c. unsifted all-purpose flour, 1 tsp. baking powder, 1 tsp. baking soda, 1/4 tsp. salt, and more.

Yes, Giant Peanut Butter Oat Cookie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Giant Peanut Butter Oat Cookie

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