Peanut Butter and Oatmeal Biggies
Satisfy your sweet tooth with these irresistible Peanut Butter and Oatmeal Biggies! These oversized cookies combine the nutty richness of creamy peanut butter, the hearty chew of rolled oats, and just a hint of sweetness from both granulated and brown sugar. Perfectly golden on the edges with soft, melt-in-your-mouth centers, these cookies can be taken to the next level with the addition of semi-sweet chocolate chips. Ready in just under 30 minutes, they’re an ideal treat for busy weeknights or special occasions. Whether paired with a glass of milk or enjoyed straight from the baking sheet, these big and bold cookies promise to be a crowd-pleaser. Try them today for a deliciously comforting homemade dessert!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup creamy peanut butter
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 2 cups rolled oats
- 1 cup semi-sweet chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Mix in the peanut butter until it is fully incorporated.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold in the rolled oats, and if using, stir in the semi-sweet chocolate chips for extra flavor.
Using a large cookie scoop or 1/4 cup measuring cup, portion the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Gently flatten the tops slightly with your hands or a spoon.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
7421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 397.6 g | 510% | |
| Saturated Fat | 189.2 g | 946% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 3715 mg | 162% | |
| Total Carbohydrate | 868.6 g | 316% | |
| Dietary Fiber | 54.5 g | 195% | |
| Total Sugars | 514.3 g | ||
| Protein | 142.2 g | 284% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 702 mg | 54% | |
| Iron | 34.6 mg | 192% | |
| Potassium | 3546 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
