Ingredients for Giant Peanut Butter Oatmeal Chocolate Chip Cookies
- 1 cup granulated sugar
- ¾ cup packed brown sugar
- 1 cup creamy peanut butter
- 1 cup (2 sticks) unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 cups quick cooking rolled oats
- 2 cups chocolate chips
- 1 cup salted peanuts
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How to Make Giant Peanut Butter Oatmeal Chocolate Chip Cookies
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 3 cups rolled oats, 2 cups chocolate chips, and 1 cup salted peanuts.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 3 inches between each cookie.
- Gently flatten each cookie to about 2 ½ inches in diameter and ½ inch thickness.
- Bake for 12-14 minutes, or until the edges are golden brown and the centers are set. The cookies will appear slightly underbaked but will firm up as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
73g
Fat
25g
Carbs
9g
