Get ready for the ultimate treat—Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies are the kind of dessert dreams are made of! These gigantic, bakery-style cookies are packed with creamy peanut butter, hearty oats, and melty chocolate chips in every bite. They have that irresistible combination of crisp edges and soft, chewy middles, making them completely unforgettable. Whether you’re feeding a hungry crowd or simply want to indulge in a truly decadent homemade cookie, this recipe is your new go-to.
Ingredients You’ll Need
These cookies come together with just a handful of pantry staples, each one crucial to perfect texture and a rich, nutty flavor. Don’t be fooled by their simplicity; every ingredient plays a starring role in creating these Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies.
- Unsalted Butter (1 cup, softened): The secret to those melt-in-your-mouth centers and golden, crisp edges.
- Creamy Peanut Butter (1 cup): Brings a bold, nutty richness and helps hold the cookies together.
- Granulated Sugar (1 cup): Adds classic sweetness and ensures the perfect cookie structure.
- Packed Brown Sugar (1 cup): Infuses caramel notes and delivers that coveted chewy texture.
- Large Eggs (2, room temperature): Bind everything together and add richness for a decadent bite.
- Vanilla Extract (2 teaspoons): Enhances all the flavors, giving complexity and warmth.
- All-Purpose Flour (2 cups): The backbone of your dough, keeping these cookies thick and hearty.
- Baking Soda (2 teaspoons): Lifts the cookies and gives them their soft, pillowy centers.
- Salt (1/2 teaspoon): Balances the sweetness and makes the chocolate and peanut butter pop.
- Old-Fashioned Rolled Oats (2 cups): Provide substance, chew, and a delightful, rustic texture.
- Semi-Sweet Chocolate Chips (2 cups): Dots every bite with gooey puddles of chocolate—don’t hold back!
How to Make Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies
Step 1: Prep Your Pans and Oven
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. This not only ensures easy cleanup, but also allows the cookies to bake evenly and release without sticking.
Step 2: Cream the Butter, Peanut Butter, and Sugars
In a large mixing bowl, beat together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step whips air into the dough, setting the stage for the thick, soft centers that make Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies so special.
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition, then pour in the vanilla extract. These wet ingredients bring richness and help bind all those delicious flavors together.
Step 4: Combine Dry Ingredients Separately
In a separate bowl, whisk together the flour, baking soda, and salt. Mixing the dry ingredients first helps distribute the leavening and salt evenly, preventing pockets of baking soda or saltiness in your cookies.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture, stirring just until everything is combined. Be careful not to overmix, as that can make the cookies tough instead of tender.
Step 6: Fold in Oats and Chocolate Chips
Stir in those hearty oats and load up the dough with all the chocolate chips. This is what transforms these from ordinary cookies into Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies—the oats and chocolate chips create that signature bakery-style texture.
Step 7: Scoop and Shape Your Cookies
Using a large cookie scoop or about a 1/4 cup measure, drop big, even mounds of dough onto your prepared baking sheets. Space them about 3 inches apart to give them plenty of room to spread. Gently flatten each mound slightly with your hand to encourage even baking.
Step 8: Bake to Perfection
Bake for 12–15 minutes, just until the edges turn lightly golden and the centers look slightly underdone. They’ll finish setting as they cool, giving you that soft, fudgy middle characteristic of Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies.
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheets for about 5 minutes so they firm up a bit, then transfer to a wire rack to cool completely—if you can resist sneaking one warm, gooey bite right away!
How to Serve Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies
Garnishes
For bakery-worthy flair, press a few extra chocolate chips onto the tops of each mound of dough before baking. A sprinkle of flaky sea salt right after they’re out of the oven also adds a delightful pop.
Side Dishes
Pair your cookies with a tall, cold glass of milk, a creamy cappuccino, or a scoop of vanilla ice cream. These rich treats also shine alongside a fresh fruit salad for a lighter contrast.
Creative Ways to Present
Stack a few Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies and tie them with bakery twine for a cute gift. If you’re hosting, pile them on a cake stand, or make impressive ice cream sandwiches by sandwiching your favorite ice cream between two cookies.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies soft and fresh by storing them in an airtight container at room temperature for up to 5 days. A slice of bread added to the container can help maintain their irresistible chewiness.
Freezing
These cookies freeze beautifully! Once cooled, pop them in a freezer-safe bag or container and they’ll keep for up to 2 months. You can also freeze unbaked dough mounds and bake straight from the freezer, just adding a minute or two to the bake time.
Reheating
To recapture those just-baked gooey centers, warm cookies for 10–15 seconds in the microwave, or revive larger batches in a 300°F oven for a few minutes until heated through and melty.
FAQs
Can I use chunky peanut butter instead of creamy?
Absolutely! Chunky peanut butter brings a bit of crunch and extra nutty flavor, although your cookies will have a slightly different texture. Both versions are delicious in Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies.
What kind of oats work best for this recipe?
Old-fashioned rolled oats are ideal—they hold their texture during baking, giving each cookie that chewy bite. Quick oats will make the cookies softer and a bit more cakey.
Can I add nuts or dried fruit?
Yes, feel free to add a generous handful of chopped nuts (like pecans or walnuts) or even dried cranberries or raisins for added texture and flavor to your batch of Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies.
How do I keep my cookies thick and chewy?
To get those big, thick cookies, avoid over-mixing your dough and don’t over-bake—the cookies should look slightly underdone in the center when you take them out, as they’ll firm up while cooling.
Are these cookies suitable for making ice cream sandwiches?
They are perfect for ice cream sandwiches! Just let the cookies cool completely, then sandwich your favorite ice cream between two Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies for a show-stopping treat.
Final Thoughts
There’s something comforting and downright joyful about biting into a fresh Big Fat Peanut Butter Oatmeal Chocolate Chip Cookie. Whether you bake them for a gathering or just to bring a little extra happiness into an ordinary day, these cookies always deliver. Give them a try and share the big, bold, chocolatey love!
Print
Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies Recipe
- Total Time: 30 minutes
- Yield: 18 large cookies 1x
- Diet: Vegetarian
Description
Indulge in the ultimate treat with these Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies. These bakery-style cookies are loaded with creamy peanut butter, oats, and rich chocolate chips, creating a decadent and satisfying dessert.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups old-fashioned rolled oats
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Wet Ingredients: In a large bowl, cream butter, peanut butter, granulated sugar, and brown sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet mixture.
- Add Mix-Ins: Fold in oats and chocolate chips.
- Bake: Drop dough mounds onto baking sheets, flatten slightly, and bake for 12-15 minutes.
- Cool and Enjoy: Cool on sheets for 5 minutes before transferring to a wire rack.
Notes
- For extra indulgence, press extra chocolate chips on top before baking.
- These cookies freeze well; store in an airtight container for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 large cookie
- Calories: 380
- Sugar: 26g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg
