Giant Peanut Butter Oatmeal Chocolate Chip Cookies Recipes

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THE BEST OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES



The Best Oatmeal Peanut Butter Chocolate Chip Cookies image

Peanut Butter Oatmeal Chocolate Chip Cookies that are perfectly chewy, loaded with oats, peanut butter and chocolate chips! No chilling required.

Provided by Ashley Fehr

Categories     Dessert

Time 24m

Number Of Ingredients 11

1/2 cup butter (room temperature but not warm)
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup smooth peanut butter ((90 grams))
1 egg
1/2 tsp vanilla
1 cup flour (I use whole wheat)
1/2 tsp baking soda
1/4 tsp salt
1 cup large oats
1 cup chocolate chips

Steps:

  • Preheat oven to 350 degrees F.
  • In the bowl of a stand mixer, or in a large bowl with an electric mixer (you can mix by hand too, it'll just take some muscle!), combine butter, sugars and peanut butter until smooth. Beat in egg and vanilla until combined.
  • Add flour, baking soda, salt and oats and mix until just combined (don't overmix). Stir in chocolate chips.
  • Lightly grease 2 baking sheets or line with parchment paper. Roll cookie dough into 1" balls and place 2" apart on the baking sheet (I do 12 to one baking sheet). Press down slightly (the more you flatten them, the thinner they will end up) and bake for 8-10 minutes until just slightly glossy in the center. Remove from the oven and let cool for 10 minutes before removing to a cooling rack.

Nutrition Facts : Calories 158 kcal, Carbohydrate 21 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 112 mg, Sugar 13 g, ServingSize 1 serving

OATMEAL PEANUT BUTTER AND CHOCOLATE CHIP COOKIES



Oatmeal Peanut Butter and Chocolate Chip Cookies image

If you can't decide what kind of cookie to make, this cookie has it all. The oats, peanut butter and chocolate chips are a chewy and flavorful combination.

Provided by Anna Lombard

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 18

Number Of Ingredients 11

¾ cup butter
½ cup white sugar
1 cup packed brown sugar
2 eggs
⅓ cup peanut butter
¼ cup water
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
2 cups rolled oats
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs one at a time, then stir in the peanut butter, water and vanilla. Combine the flour and baking soda, stir into the creamed mixture. Finally, stir in the rolled oats and chocolate chips. Drop by teaspoonfuls onto an unprepared cookie sheet.
  • Bake for 8 to 10 minutes in the preheated oven, until the cookies are lightly toasted on the edges. Remove from the baking sheet to cool on wire racks.

Nutrition Facts : Calories 288.9 calories, Carbohydrate 38.5 g, Cholesterol 41 mg, Fat 14.1 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 7.3 g, Sodium 124.1 mg, Sugar 23.1 g

GIANT OATMEAL CHOCOLATE COOKIES



Giant Oatmeal Chocolate Cookies image

These cookies are always served at our cafeteria, they are huge, moist, and full of chocolate!

Provided by leslie

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 35m

Yield 20

Number Of Ingredients 10

1 ½ cups brown sugar
1 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
2 ⅓ cups quick-cooking oats
1 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 (11 ounce) package semisweet chocolate chips
1 cup white chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat brown sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs and vanilla extract until smooth. Mix oats, flour, baking soda, and salt into creamed butter mixture until dough is well-mixed; fold in semisweet chocolate chips and white chocolate chips. Scoop 1/4 cup batter per cookie and place on a baking sheet 3 inches apart, partially flattening the dough.
  • Bake in the preheated oven until cookies are golden brown, 15 to 20 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack.

Nutrition Facts : Calories 324.9 calories, Carbohydrate 39.1 g, Cholesterol 44.9 mg, Fat 18.2 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 10.7 g, Sodium 329.5 mg, Sugar 24.2 g

GIANT PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES



Giant Peanut Butter Oatmeal Chocolate Chip Cookies image

When you just gotta have it all! These scrumptious cookies have a hint of every great flavor! Make the kids say the name of these cookies 3 times fast before they get one!

Provided by SharleneW

Categories     Drop Cookies

Time 42m

Yield 30 serving(s)

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : Calories 239.7, Fat 12.8, SaturatedFat 5.2, Cholesterol 22.2, Sodium 101.5, Carbohydrate 29.5, Fiber 2.2, Sugar 18.4, Protein 5.1

GIANT LOADED OATMEAL COOKIE



Giant Loaded Oatmeal Cookie image

This giant cookie literally has something for everyone. Sweet and salty, loaded with candy, chocolate and peanuts, this oatmeal cookie is the kid-friendly cookie grownups will love.

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 13

1 stick unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup loosely packed light brown sugar
1/2 cup creamy peanut butter (not natural)
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup rolled oats
1/2 cup dried cranberries
1/2 cup chocolate chips
1/2 cup honey-roasted peanuts, roughly chopped

Steps:

  • Preheat the oven to 350˚ F. Line a baking sheet with parchment paper. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until smooth and light, 1 to 2 minutes. Add the peanut butter and mix until smooth. Scrape down the bowl. Add the egg and vanilla and beat until smooth, about 1 minute.
  • Reduce the mixer speed to low. Add the flour, baking soda and salt and mix just until combined. Add the oats and mix just until combined.
  • Combine the dried cranberries, chocolate chips and peanuts in a small bowl. Add all but a few tablespoons of the cranberry mixture to the dough and mix just until combined. Refrigerate the dough until slightly firm, about 15 minutes.
  • Turn out the dough onto the baking sheet. Press into a 9-inch round, about 1/2 inch thick. Sprinkle the top with the reserved dried cranberry mixture and press to adhere. Bake until the cookie is crisp and golden around the edges and set in the center, 22 to 24 minutes. Transfer the pan to a rack and let the cookie cool completely on the pan. Cut into wedges.

PEANUT BUTTER-CHOCOLATE CHIP OATMEAL COOKIES



Peanut Butter-Chocolate Chip Oatmeal Cookies image

This crunchy chocolate-chip cookie is enhanced by rolled oats, salted peanuts and natural peanut butter.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 6 dozen

Number Of Ingredients 13

3 cups old-fashioned rolled oats
1/3 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 cup packed light-brown sugar
1 cup granulated sugar
8 ounces (2 sticks) unsalted butter, softened
1/2 cup natural peanut butter
2 large eggs
1 teaspoon pure vanilla extract
2 cups salted whole peanuts
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.
  • Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
  • Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
  • Using a 1 1/2-tablespoon ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
  • Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely.

BEST EVER PEANUT BUTTER-OATMEAL CHOCOLATE CHIP COOKIES



Best Ever Peanut Butter-Oatmeal Chocolate Chip Cookies image

Ok, so oatmeal cookies are great, chocolate chip even better--peanut the best. Why not combine all three? I say pure genius! Enjoy. From Skippy PB site.

Provided by loveleesmile

Categories     Dessert

Time 33m

Yield 6 dozen

Number Of Ingredients 12

2 cups quick-cooking oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter or 1 cup margarine
1 cup Skippy creamy peanut butter or 1 cup chunky peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 (12 ounce) package semi-sweet chocolate chips, i only use the bag though (optional, but highly recommended!)

Steps:

  • Preheat oven to 350°. In small bowl, combine oats, flour, baking powder, baking soda and salt; set aside.
  • In large bowl, with electric mixer on medium speed, beat Spread and Skippy ® Creamy Peanut Butter until smooth. Beat in sugars, then eggs and vanilla until blended. Beat in flour mixture just until blended, then stir in chocolate.
  • On ungreased baking sheets, drop dough by rounded tablespoonfuls, 2 inches apart.
  • Bake 13 minutes or until golden. Remove cookies to wire rack and cool completely.

PEANUT BUTTER OATMEAL-CHIP COOKIES



Peanut Butter Oatmeal-Chip Cookies image

These chocolate peanut butter oatmeal cookies are my husband's favorite, my classes' favorite, my colleagues' favorite and frankly my favorite, too. They're just plain yummy! This recipe also makes about 11 dozen...bake sale, here we come. -Dana Chew, Okemah, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 11 dozen.

Number Of Ingredients 13

2-1/2 cups butter, softened
1/2 cup creamy peanut butter
2 cups sugar
2 cups packed brown sugar
4 large eggs
2 teaspoons vanilla extract
6 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
1/2 teaspoon baking powder
2 cups semisweet chocolate chips
1-2/3 cups (11 ounces) peanut butter and milk chocolate chips
1 cup quick-cooking oats

Steps:

  • Preheat oven to 375°. Cream butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. In a separate bowl, whisk flour, salt, baking soda and baking powder; gradually beat into creamed mixture., Stir in chips and oats. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 9-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts : Calories 109 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 93mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

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