Peanut Butter Oatmeal Chocolate Chip Cookies

Big fat peanut butter oatmeal chocolate chip cookies are easy, thick, and exploding with peanut butter, oats, and chocolate chips to satisfy your cookie cravings.


Ingredients


  • 1 and 1/2 cups (180g) all-purpose flour (spoon & leveled)
  • One teaspoon baking powder
  • One teaspoon baking soda
  • One teaspoon salt
  • 1 cup (2 sticks; 235g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • Two large eggs, at room temperature
  • 1 cup (260g) creamy peanut butter
  • Two teaspoons pure vanilla extract
  • 2 cups (180g) old-fashioned whole rolled oats
  • 2 and 1/2 cups (450g) semi-sweet chocolate chips, plus more for topping if desired


Instructions


  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 hit again as needed to blend.
  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 connected, beat in the chocolate chips. The 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.


Notes


  1. Make-Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow coming to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
  2. Peanut Butter: Use a non-natural peanut butter like Jif creamy or Skippy creamy. I do not suggest using natural style, or oily peanut butter as both produce crumbly, fragile, and sandy tasting cookies. Crunchy peanut butter is OK, but I find the cookies taste a little dry with it.

Komentar

Posting Komentar

Postingan populer dari blog ini

Pumpkin Pie from scratch recipe

Gambar
Pumpkin Pie from scratch recipe Ingredients Pie crust 1   store-bought Filling 1   15 oz   pumpkin puree 1 1/4   cups   evaporated milk 3   large   eggs   lightly beaten 1   cup   light brown sugar 1   tbsp   flour 1/2   tsp   salt 1   tsp   ground cinnamon 1   tsp   ground ginger 1/2   tsp   ground nutmeg 1/8   tsp   ground cloves whipped cream for topping   (optional) Instructions Preheat oven - 425 degrees F. Prepare the pie crust. Store-bought pie-crust has instructions on the packaging. Follow it or follow this - roll the dough into a 12-inch round. Place dough into a 9-inch pie plate. Be sure that your plate is deep (approx. 1 1/2 inches deep). Line the crust on the plate and trim the edges. Check out this tutorial from  BHG  on how to edge a pie crust. In a bowl, mix all dry ingredients (sugar, flour, salt, cinnamon, ginger, nutmeg, cloves). In a separate bowl, mix all the wet ingredients (lightly beaten eggs, pumpkin puree, evap milk). Mix the two mixtures together until well b
Baca selengkapnya

Keto Low Carb Cheesy Bread Recipe

Gambar
Keto Low Carb Cheesy Bread Recipe Keto Cheesy Bread Materials 1 cup shredded mozzarella cheese 1/2 cup shredded parmesan cheese use 1 cup if you REALLY love cheese like me! 1 egg 1 1/2 tsp garlic powder Pinch of Italian seasoning optional Parchment paper Salt Instructions Preheat oven to 350 F. Mix all ingredients together in a bowl and pat it out like you would pizza dough into parchment paper (not wax!) Sprinkle with some salt. Bake for approx. 15 minutes. Broil on high for 1-2 minutes to get a crisper top and brown edges. Cut with a pizza cutter and dip in some Rao's marinara sauce! Notes (this is a small personal size so you might want to double or triple for a family) Source this recipe
Baca selengkapnya

Grilled Mexican Street Corn

Gambar
Grilled Mexican Street Corn Ingredients 6   ears yellow corn   , shucked (that pictured here is a double batch of this recipe) 1/2   cup   mayonnaise   (preferably 1/4 cup regular 1/4 cup light) 2   Tbsp   finely chopped cilantro   , plus more for garnish 1   small clove garlic minced 1   fair pinch cayenne pepper   , plus more for topping, to taste 1   cup   finely crumbled Cotija cheese 1/2   tsp   ancho chili powder   , then more to taste Lime wedges   , for serving (optional) Instructions Preheat a grill to medium-high heat (to about 450 degrees F). Meanwhile, in a mixing bowl whisk stir together mayonnaise, cilantro, garlic, cayenne pepper. Set aside. Place cotija cheese in a shallow dish long enough to fit corn. Once grill is preheated, place corn on grill, leaving space between them. Let grill until charred on all sides, turning every few minutes, about 8 - 9 minutes total. Working with one cob of corn at a time, using a spatula brush all sides with the mayonnaise mixture then l
Baca selengkapnya