Giant Peanut Butter Oatmeal Chocolate Chip Cookies

Name: Giant Peanut Butter Oatmeal Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup granulated sugar; 1 cup golden brown sugar, firmly packed; 3/4 cup creamy peanut butter; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla; 2 cups all-purpose flour; 1/4 cup unsweetened cocoa powder; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup quick-cooking oats; 1 (12 ounce) package chocolate chips; 1 cup dry-roasted unsalted peanuts, chopped

Servings: persons

1 cup granulated sugar
1 cup golden brown sugar, firmly packed
3/4 cup creamy peanut butter
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 cup quick-cooking oats
1 (12 ounce) package chocolate chips
1 cup dry-roasted unsalted peanuts, chopped

1
Preheat oven to 350u00b0F.
2
Grease 2 baking sheets.
3
In large mixing bowl with electric mixer, mix granulated sugar, brown sugar, peanut butter and butter until creamy (about 1 minute).
4
Mix in eggs and vanilla.
5
In a medium bowl, stir together flour, cocoa powder, baking powder and salt.
6
Gradually add to batter, mixing on low speed until blended.
7
Mix in oats, then chocolate chips and peanuts.
8
Drop 2 heaping tablespoons of batter onto prepared baking sheets about 3 inches apart.
9
Flatten slightly into cookies about 2 1/2 inches across and 1/2 inch thick.
10
Bake for 12 to 14 minutes or until tops are barely set when lightly pressed and color is golden.
11
They will feel underdone but will firm up as they cool.
12
Let stand 5 minutes and remove to racks to cool completely.

1608

kcal

Calories

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 cup granulated sugar, 1 cup golden brown sugar, firmly packed, 3/4 cup creamy peanut butter, 1/2 cup unsalted butter, softened, and more.

Yes, Giant Peanut Butter Oatmeal Chocolate Chip Cookies 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.

That's it — enjoy your meal!