Introduction to Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies
When life gets busy, who has time to bake cookies from scratch? Enter the big fat peanut butter oatmeal chocolate chip cookies—the ultimate solution for young professionals juggling work, exercise, and a social life. Not only are these cookies a delightful combination of creamy peanut butter and gooey chocolate goodness, but they also pack a nutritious punch thanks to the hearty oats.
Imagine coming home after a long day, and all you can think about are the warm, thick cookies waiting for you. With just 40 minutes of prep time, you can whip up a batch that yields 32 cookies—perfect for those evenings when you want a sweet treat without the hassle. Plus, you can even prepare the dough in advance and chill it for up to four days, making it easy to bake fresh cookies whenever the craving strikes.
These cookies are not just tasty; they are also filling and satisfying, giving you the energy to power through your next task. With their incredible texture and flavor—also aligning with the latest baking trends—they're sure to be a hit among your friends, family, or even at the office. So, grab your mixing bowls and let’s dive into the recipe for these delightful cookies!
Ingredients for Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies
Essential ingredients for the perfect cookie
Creating the ultimate big fat peanut butter oatmeal chocolate chip cookies starts with high-quality ingredients. Here’s what you’ll need:
- 1 and ½ cups all-purpose flour: This provides the structure.
- 1 cup unsalted butter: Softened to room temperature for creamy texture.
- 1 cup granulated sugar & ½ cup brown sugar: For the sweet base that brings depth.
- 2 large eggs: Ensure they're at room temperature for best mixing.
- 1 cup creamy peanut butter: This is the star of your cookie.
- 2 cups whole rolled oats: For that hearty, chewy bite.
- 2 and ½ cups semi-sweet chocolate chips: Because who can resist chocolate?
For more detailed ingredient measurements and guidance, check out this baking guide for accuracy in your baking!
Optional ingredients to customize your cookies
Feeling adventurous? You can make these cookies your own! Consider adding:
- Chopped nuts: Pecans or walnuts for a delightful crunch.
- Peanut butter chips: For an extra punch of peanut flavor.
- Dried fruits: Like cranberries or raisins for a chewy twist.
Get creative and share your customizations! What unique flavors have you added to your big fat peanut butter oatmeal chocolate chip cookies?
Step-by-step Preparation of Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies
To make big fat peanut butter oatmeal chocolate chip cookies that are not just delicious but also incredibly easy to prepare, follow this step-by-step guide. Let’s get those ingredients ready and dive in!
Gather your supplies and preheat your oven
First and foremost, let’s ensure you have everything you need for this cookie baking adventure. Gather the following supplies:
- Medium and large mixing bowls
- Measuring cups and spoons
- A hand mixer or stand mixer
- Baking sheets lined with parchment paper or silicone mats
- A medium cookie scoop
Once you’ve set up your workspace, it’s time to preheat your oven to 350°F (177°C). This is an essential step to ensure that your cookies bake evenly and turn out perfectly chewy!
Mix dry ingredients in a bowl
In a medium bowl, whisk together:
- 1 and ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Mixing these dry ingredients first allows the leavening agents to distribute evenly throughout the flour, ensuring your cookies rise beautifully. Set this bowl aside for later!
Cream the butter and sugars
Now for the creamy goodness! In a large bowl, use your mixer to beat together:
- 1 cup softened unsalted butter
- 1 cup granulated sugar
- ½ cup packed brown sugar
Beat these ingredients on medium-high speed until well-combined and fluffy—this should take about 2 minutes. The creaminess lays the foundation for your big fat peanut butter oatmeal chocolate chip cookies.
Combine the wet ingredients
Next up, let’s add some flavor and richness. To the butter and sugar mixture, add:
- 2 large eggs
- 1 cup creamy peanut butter
- 2 teaspoons pure vanilla extract
Mix everything on high-speed until thoroughly combined. This is the point where your kitchen will start to smell like pure bliss!
Combine wet and dry ingredients along with oats and chocolate chips
Now it’s time to bring it all together. Gradually add the dry mixture to the wet ingredients, mixing on low speed to avoid a flour explosion. Once combined, fold in:
- 2 cups old-fashioned rolled oats
- 2 and ½ cups semi-sweet chocolate chips
The dough will be thick and sticky, which is perfect for these substantial cookies.
Chill the dough for the best texture
While it’s tempting to bake right away, chilling the dough for at least 20 minutes in the refrigerator will yield a better texture and flavor. If you can wait, aim for longer—up to 4 days! This creates a richer taste.
Shape and bake the cookies
Using a medium cookie scoop, portion out 2 tablespoons of dough per cookie and place them 3 inches apart on your lined baking sheets. Bake for 12-14 minutes or until the edges are lightly browned. The centers may seem soft, which is just what you want for that gooey goodness.
Remove from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. For that extra touch, consider pressing a few more chocolate chips onto the tops while they are still warm!
And there you have it! You’re now ready to enjoy big fat peanut butter oatmeal chocolate chip cookies that promise to be a surefire hit with friends and family.
Variations of Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies
Gluten-free options
If you’re looking for a gluten-free twist on these delightful big fat peanut butter oatmeal chocolate chip cookies, substitute all-purpose flour with a 1:1 gluten-free blend, such as Bob's Red Mill or King Arthur. These blends typically include xanthan gum, which helps provide structure and moisture to the cookies. Just keep in mind, your baking time may vary slightly, so keep an eye on those cookies as they bake!
Vegan adaptations
Want to make these cookies egg-free? You can easily convert the big fat peanut butter oatmeal chocolate chip cookies into a vegan treat! Use a flax egg (mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit until it thickens) to replace each egg. Instead of butter, opt for coconut oil or a vegan butter substitute. With these simple swaps, you’ll have a delicious batch of cookies that everyone can enjoy, regardless of their dietary restrictions! For more vegan baking tips, check out Minimalist Baker.
Cooking Tips and Notes for Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies
Finding the Best Peanut Butter for Cookies
When it comes to big fat peanut butter oatmeal chocolate chip cookies, the peanut butter you choose can make or break your batch! It's best to opt for a creamy, no-stir peanut butter like Jif or Skippy. These brands provide the perfect consistency, ensuring your cookies are rich and chewy. Avoid natural peanut butter, as it tends to make the cookies crumbly. Want crunch? Feel free to experiment with crunchy peanut butter for a little extra texture!
How to Store Cookies for Maximum Freshness
To maintain that fresh-baked taste, store your cookies in an airtight container at room temperature. They’ll stay delicious for about a week, but I bet they won’t last that long! If you want to save some for later, consider freezing them. Baked cookies can freeze well for up to three months. Just pop them in a zip-top bag, and you’ll have a sweet treat ready whenever cravings hit! For more on cookie storage, check out this handy guide on food storage tips.
Serving Suggestions for Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies
Perfect pairings for your cookies
To elevate your big fat peanut butter oatmeal chocolate chip cookies, consider pairing them with a tall glass of cold milk. The creaminess of milk perfectly complements the rich peanut butter and chocolate flavors. Alternatively, serve these cookies warm alongside a scoop of vanilla or chocolate ice cream for an indulgent dessert. For a cozy twist, try them with a cup of hot cocoa or chai tea during chilly evenings.
Creative ways to serve and enjoy
Besides enjoying them straight from the cooling rack, get whimsical! Use your cookies to create an ice cream sandwich, layering a scoop of your favorite ice cream between two cookies. For a breakfast treat, crumble a cookie over yogurt with fresh fruit for a delightful twist on parfaits. You can also pack them up as sweet treats for picnics or lunchboxes — everyone will adore your thoughtful gesture.
For more inspiration, check out Sally's Baking Addiction for creative serving ideas and engaging discussions on how to enjoy your cookies!
Time Breakdown for Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies
When you're ready to whip up a batch of big fat peanut butter oatmeal chocolate chip cookies, here’s how the timing breaks down.
Preparation Time
Before the oven can do its magic, you'll need about 40 minutes to prep the dough. This includes measuring, mixing, and the necessary chill time.
Chilling Time
To get your cookies just right, let the dough chill in the refrigerator for at least 20 minutes—or up to 4 days if you're planning ahead. This step is crucial for texture!
Baking Time
Once you're ready to bake, each batch will take about 12-14 minutes in the oven. Keep a close eye on them for that perfect golden brown finish.
Total Time
From start to finish, you’re looking at around 1 hour and 10 minutes of your time. It's a worthy investment for delicious cookies that will have everyone coming back for seconds!
Feeling inspired? Check out some tips on how to make the perfect cookie in this article. Baking doesn't have to be hard; it just takes a little patience and the right timing!
Nutritional Facts for Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies
Calories per cookie
Each of these big fat peanut butter oatmeal chocolate chip cookies boasts approximately 150 calories. Depending on your cookie-loving spirit, this could be the perfect treat for a post-work snack or an afternoon pick-me-up.
Key nutrients and health benefits
These delightful cookies aren’t just delicious; they also pack some nutritional punch! Here are a few key nutrients:
- Protein: Thanks to the peanut butter and eggs, each cookie provides a satisfying amount of protein, which helps keep you feeling full and energized.
- Fiber: The oats contribute a good dose of fiber, promoting digestion and helping to maintain steady blood sugar levels.
- Healthy Fats: The peanut butter is high in monounsaturated fats, which are heart-healthy and may support overall cardiovascular health.
Incorporating these cookies into a balanced diet can add a delicious twist to your dessert strategy, all while benefiting from the good stuff! Want to know more about the health perks of oats? Check out this guide on health benefits of oats.
FAQs about Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies
Can I freeze the cookie dough?
Absolutely! You can freeze the dough for up to 3 months. Just scoop the dough into balls and arrange them on a baking sheet. Once frozen, transfer the cookie balls to a zip-top bag. When you’re ready to bake, place them directly on the baking sheet and add an extra minute to the baking time. No need to thaw!
What if I don’t have all the ingredients on hand?
Don’t worry! You can make some easy substitutions. If you’re short on oats, consider using quick oats. For peanut butter, feel free to try almond or cashew butter (though the texture may vary). If you lack a certain sugar type, brown sugar can often be replaced with granulated sugar. Just remember, the flavors might change slightly.
How do I know when my cookies are done baking?
The key to perfectly baked big fat peanut butter oatmeal chocolate chip cookies is to keep an eye on the edges. Look for a light golden brown around the sides while the centers should still appear soft. They will firm up as they cool, ensuring a delicious texture!
Conclusion on Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies
Why you’ll fall in love with this recipe
You’ll be captivated by these big fat peanut butter oatmeal chocolate chip cookies. With their chewy texture and delightful flavor explosion, they bring comfort and joy with every bite. Perfect for sharing (or not!), this recipe is sure to become a beloved staple in your baking repertoire.
Whip up a batch and indulge!
Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies
Equipment
- Glass Mixing Bowl
- whisk
- Electric mixer
- Baking sheets
- Silicone Baking Mat
- Cooling Rack
Ingredients
- 1.5 cups all-purpose flour spooned & leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 0.5 cup brown sugar packed light or dark
- 2 large eggs at room temperature
- 1 cup creamy peanut butter
- 2 teaspoons pure vanilla extract
- 2 cups old-fashioned whole rolled oats
- 2.5 cups semi-sweet chocolate chips plus more for topping if desired
Instructions
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
- 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 beat again as needed to combine.
- 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 combined, beat in the chocolate chips. 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.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- 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.
- 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!
- Cookies stay fresh covered at room temperature for up to 1 week.
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