Triple Flavored Big Batch Cookies
Get ready to bake your way to cookie heaven with these irresistible Triple Flavored Big Batch Cookies! This recipe combines three classic cookie flavors—chocolate chip, peanut butter, and oatmeal—into one versatile and crowd-pleasing batch, making it perfect for parties, holiday gifting, or anytime indulgence. Each flavor features its own unique mix-ins, from rich semisweet chocolate chips to creamy peanut butter and hearty quick-cooking oats, ensuring every bite is packed with variety and delight. With just 20 minutes of prep time and a technique that involves dividing the dough into three easy portions, you'll have dozens of fresh, homemade cookies ready to enjoy in no time. Whether you're treating guests or stocking the freezer, these giant, flavor-packed cookies are sure to be a hit with every sweet tooth!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 1.5 cups brown sugar, packed
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups quick-cooking oats
- 2 cups semisweet chocolate chips
- 1 cup creamy peanut butter
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, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Divide the dough into three equal portions in separate bowls.
For the first portion: Stir in 2 cups of semisweet chocolate chips to create chocolate chip cookie dough.
For the second portion: Mix in 1 cup of creamy peanut butter to create peanut butter cookie dough.
For the third portion: Fold in 2 cups of quick-cooking oats to create oatmeal cookie dough.
Using a cookie scoop or tablespoon, scoop about 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Repeat with any remaining dough. Store cooled cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage.
Nutrition Facts
Calories |
9406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 378.3 g | 485% | |
| Saturated Fat | 167.2 g | 836% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 6308 mg | 274% | |
| Total Carbohydrate | 1411.0 g | 513% | |
| Dietary Fiber | 75.9 g | 271% | |
| Total Sugars | 875.0 g | ||
| Protein | 187.1 g | 374% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 998 mg | 77% | |
| Iron | 54.4 mg | 302% | |
| Potassium | 4899 mg | 104% | |
*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.
