Introduction to Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies
If you're a young professional juggling a busy schedule but still craving a sweet treat, these big fat peanut butter oatmeal chocolate chip cookies are calling your name. Imagine biting into a thick, chewy cookie that perfectly balances the rich flavors of creamy peanut butter, wholesome oats, and melty chocolate chips. These cookies not only satisfy your cravings but also deliver a dose of comfort after a long day at work.
Why are these cookies an absolute must-try? For starters, they’re easy to make, requiring only basic ingredients you likely already have at home. In just under 1 hour and 10 minutes, you can produce a delightful batch of 32 cookies—perfect for keeping on hand during your workweek. They also freeze beautifully, so you can prep a significant stash for future late-night cravings or impromptu gatherings with friends.
Moreover, the combination of oats and peanut butter provides a bit of staying power, making these cookies a delicious pick-me-up anytime you need a boost. Whether you're enjoying them with your afternoon coffee or treating yourself after a long week, you’ll find that each bite is delectable and satisfying. Treat yourself to the joys of baking with this easy recipe from Sally's Baking Addiction and indulge in your big fat peanut butter oatmeal chocolate chip cookies.
Ingredients for Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies
Essential ingredients for cookie success
To create your big fat peanut butter oatmeal chocolate chip cookies, you'll need a few essential ingredients that work harmoniously together. Here’s what you'll require:
- All-Purpose Flour: This serves as the backbone of your cookies, providing structure and softness.
- Unsalted Butter: Use it at room temperature for that ideal creamy texture in your dough.
- Granulated and Brown Sugar: These sugars add sweetness and a rich caramel flavor, resulting in a perfectly balanced cookie.
- Creamy Peanut Butter: A key player in achieving that delicious peanut flavor. Make sure to choose a high-quality brand for the best results.
- Old-Fashioned Rolled Oats: They contribute a lovely chew and texture.
- Semi-Sweet Chocolate Chips: Because what's a cookie without chocolate?
Recommended brands for nut butter and chocolate chips
When it comes to the big fat peanut butter oatmeal chocolate chip cookies, the quality of your ingredients makes a big difference! For peanut butter, I recommend using Jif or Skippy for their creamy consistency. These brands offer that smooth texture that keeps your cookies soft.
For chocolate chips, Ghirardelli or Nestlé Toll House are fantastic choices. Their melts are rich and provide generous chocolate bursts in each bite. Using these high-quality brands will elevate your cookie game to a new level!
For more tips on ingredient selection, check out this guide on selecting the right baking ingredients. Happy baking!
Step-by-step Preparation of Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies
Making the big fat peanut butter oatmeal chocolate chip cookies is not only an exciting culinary adventure but also an opportunity to create something delicious that you can share—or simply enjoy on your own. Let’s get started!
Gather and Measure Your Ingredients
First things first, gather all your ingredients. This includes:
- 1 and ½ cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 eggs
- 1 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 2 cups rolled oats
- 2 and ½ cups semi-sweet chocolate chips
Accurate measurements are key for baking success, so take your time here! If you're unsure how to measure flour properly, this guide on how to measure baking ingredients is super helpful.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures that your leavening agents are evenly distributed, helping your cookies rise nicely.
Cream the Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer. Beat until it’s light and fluffy, about 2 minutes. Don’t forget to scrape down the sides of the bowl for even mixing!
Incorporate Wet Ingredients
Next, add the eggs, peanut butter, and vanilla extract. Continue to beat on high until everything is fully combined—this usually takes about a minute. Just think, soon you’ll be savoring those big fat peanut butter oatmeal chocolate chip cookies!
Combine Dry and Wet Ingredients
With the mixer on low speed, gradually mix in your flour mixture. As the dough begins to form, add in your oats and then the chocolate chips. The dough will be thick and a bit sticky, which is just perfect!
Chill the Dough for Optimal Texture
Cover your cookie dough and chill it in the refrigerator for at least 20 minutes, or up to 4 days. Chilling firms up the dough, which helps prevent spreading—resulting in beautifully thick cookies.
Preheat Oven and Prepare Baking Sheets
While your dough chills, preheat your oven to 350°F (177°C). Line your baking sheets with parchment paper or a silicone baking mat to ensure easy cleanup and prevent sticking.
Scoop and Space Out the Cookies
Once the dough is chilled, scoop out about 2 tablespoons of dough for each cookie. Place them at least three inches apart on your prepared baking sheets. This is crucial as they will spread while baking!
Bake to Perfection
Pop those cookies in your preheated oven. Bake for about 12-14 minutes until the edges are lightly browned but the centers remain soft. It’s hard, but try to resist the urge to open the oven door too soon!
Cool and Enjoy!
After baking, let your cookies sit on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This waiting period helps them firm up beautifully. If you like, you can press a few extra chocolate chips into the tops of the warm cookies for that extra touch!
Now that you have your big fat peanut butter oatmeal chocolate chip cookies, all there’s left to do is enjoy them! Whether you share with friends or savor them with a glass of your favorite milk, these cookies are bound to be a hit!
Variations on Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies
Crunchy Peanut Butter Version
For a delightful twist on the classic big fat peanut butter oatmeal chocolate chip cookies, try using crunchy peanut butter. This variation adds an extra layer of texture, giving each bite a satisfying crunch that complements the soft, chewy oats and melty chocolate chips. Just swap out creamy peanut butter for the crunchy kind—it's that simple! The contrast between the smooth cookie and crunchy bits will have your taste buds celebrating.
Add-ins for Extra Flavor
Get creative with add-ins to elevate your big fat peanut butter oatmeal chocolate chip cookies! Here are a few ideas:
- Chopped nuts: Walnuts or pecans make great additions for nut lovers.
- Dried fruits: Consider raisins, cranberries, or even banana chips for a fruity twist.
- Coconut flakes: Unsweetened coconut adds a tropical flair.
- Spices: A dash of cinnamon or a hint of espresso powder can enhance the cookie's flavor profile.
Mix and match these ingredients to create your perfect cookie! For more inspiration, check out this ultimate cookie add-ins guide.
Cooking Tips and Notes for Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies
Importance of Chilling the Dough
Chilling the dough for big fat peanut butter oatmeal chocolate chip cookies is crucial for achieving the right texture. When you let the dough rest in the fridge for at least 20 minutes (or up to 4 days!), you allow the flavors to meld and the butter to firm up. This prevents spreading, resulting in thick, chewy cookies. If your dough has chilled for more than an hour, let it sit at room temperature for about 30 minutes before baking to soften it slightly, making scooping and shaping easier.
Tips for a Perfect Texture
To get that ideal chewy and thick cookie, consider these tips:
- Use a proper measuring technique for your flour—spooned and leveled is key.
- Opt for creamy, non-natural peanut butter, as it provides the best consistency.
- Don’t overmix the dough; mix just until combined to avoid tough cookies.
For more insights, check out this guide on cookie texture. Happy baking!
Serving Suggestions for Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies
Pairing Ideas for a Delightful Snack
When craving a quick treat, these big fat peanut butter oatmeal chocolate chip cookies shine brightly on their own. However, for a delightful snack experience, consider pairing them with:
- A cold glass of almond milk or oat milk for a creamy contrast.
- A dollop of Greek yogurt for a protein boost.
- Fresh fruit like banana slices or strawberries to balance the sweetness.
These combinations not only enhance the cookie experience but also provide a nutritious twist.
Creative Ways to Serve Cookies at Gatherings
Hosting a gathering? Make your big fat peanut butter oatmeal chocolate chip cookies the star of the dessert table. Here are some fun serving ideas:
- Cookie Bar: Set up a DIY cookie bar with toppings like whipped cream, sprinkles, or additional chocolate chips.
- Ice Cream Sandwiches: Use two cookies to sandwich a scoop of your favorite ice cream for a decadent treat.
- Party Favors: Package individual cookies in clear cellophane bags tied with ribbon for guests to take home.
These ideas elevate a simple cookie into a memorable experience that friends and family will love!
For more tips, check out this guide on cookie presentation to maximize your event’s sweetness factor!
Time Breakdown for Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies
Preparation time
You'll want to set aside about 40 minutes for prep. This includes gathering your ingredients and mixing everything together. Be sure to give yourself some extra time if you plan to chill the dough!
Baking time
The big fat peanut butter oatmeal chocolate chip cookies will take around 15 minutes to bake. You’ll want to keep an eye on them to achieve that perfect golden brown color on the edges.
Total time
In total, you're looking at about 1 hour and 10 minutes from start to finish. This includes prep, baking, and a little cooling time before you dive into that delicious batch of cookies.
Ready to dive into those big fat cookies? Follow this step-by-step guide for a delightful baking experience!
Nutritional Facts for Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies
Calories per cookie
Each big fat peanut butter oatmeal chocolate chip cookie contains approximately 150 calories. This indulgence fits nicely into a balanced diet when enjoyed in moderation. You can have your cookie and enjoy it too!
Protein content
These cookies pack a protein punch with around 3 grams of protein per cookie, thanks to the creamy peanut butter and eggs. This makes them a satisfying treat that provides some nutritional benefit alongside the sweetness.
Sugar levels
While these cookies are undeniably sweet, each one contains about 8 grams of sugar. Balancing this with a nutritious meal or snack can help keep your overall sugar intake in check. If you're looking for a lower sugar option, consider reducing the amount slightly or swapping in a sugar alternative.
For more information on nutritional facts and smart snacking, check out the USDA FoodData Central.
FAQs about Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies
Can I use natural peanut butter?
While natural peanut butter is a favorite for many, it’s best to stick with a non-natural variety like Jif or Skippy for these big fat peanut butter oatmeal chocolate chip cookies. Natural peanut butter tends to be oilier, which can lead to crumbly and sandy cookies. You're looking for that rich, creamy texture that holds everything together!
How do I store these cookies for freshness?
To keep your cookies fresh, store them in an airtight container at room temperature. They will remain delicious for up to a week! If you’re feeling generous, you can also share them with friends or family—sharing is caring, after all!
What's the best way to freeze cookie dough?
Freezing cookie dough is a breeze! Scoop the dough onto a baking sheet and freeze until solid. Once frozen, transfer the dough balls to a resealable freezer bag. They'll keep well for up to three months. When you're ready for a treat, simply bake them straight from the freezer for an extra minute. No thawing needed! For more tips, check out Sally's guide on how to freeze cookie dough.
Conclusion on Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies
Why you’ll love making these cookies at home!
There’s something magical about baking big fat peanut butter oatmeal chocolate chip cookies right in your kitchen. Not only are these cookies super satisfying to make, but the aroma will fill your space with pure joy. With every bite, you'll taste the richness of peanut butter, the chewiness of oats, and the indulgent sweetness of chocolate chips. Plus, they’re perfect for sharing—or enjoying all by yourself! So grab your ingredients and get baking; your future self will thank you! For more tips and tricks, check out Sally’s Baking Addiction for additional inspiration.
Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies
Equipment
- Hand mixer
- Stand Mixer
- Mixing bowl
- baking sheets
- parchment paper
- Cooling Rack
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour spooned & leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 0.5 cup packed light or dark brown sugar
- 2 large eggs at room temperature
- 1 cup creamy peanut butter
- 2 teaspoons pure vanilla extract
Mix-ins
- 2 cups old-fashioned whole rolled oats
- 2.5 cups semi-sweet chocolate chips plus more for topping if desired
Instructions
Basic 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).
- 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, 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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