Chunky Peanut Butter Oatmeal Chocolate Chip Delight Cookies
Indulge in the ultimate cookie experience with these Chunky Peanut Butter Oatmeal Chocolate Chip Delight Cookies. Each colossal cookie is a harmony of rich flavors from creamy peanut butter, luscious chocolate chips, and hearty oats, bringing together a chewy and crunchy texture that will delight both kids and adults alike. Perfect for cookie lovers who crave a little bit of everything in a single bite, these cookies are not just a treat; they're a playful challenge: can you say their name three times fast before grabbing one? Ideal for bake sales, school lunches, or as a sweet surprise after dinner. Bake a batch and watch them disappear!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
granulated sugar
1 cup (none)
golden brown sugar
1 cup, firmly packed (none)
creamy peanut butter
3/4 cup (none)
unsalted butter
1/2 cup (softened)
large eggs
2 (none)
vanilla extract
1 teaspoon (none)
all-purpose flour
2 cups (none)
unsweetened cocoa powder
1/4 cup (none)
baking powder
2 teaspoons (none)
salt
1/2 teaspoon (none)
quick-cooking oats
1 cup (none)
chocolate chips
1 (12 ounce) package (none)
dry-roasted unsalted peanuts
1 cup, chopped (none)
Instructions
1
Preheat your oven to 350°F (175°C) and grease two large baking sheets or line them with parchment paper.
2
In a large mixing bowl, use an electric mixer to beat together the granulated sugar, brown sugar, creamy peanut butter, and softened unsalted butter on medium speed until the mixture is smooth and creamy, about 1 to 2 minutes.
3
Add the large eggs, one at a time, along with the vanilla extract, mixing well after each addition to ensure everything is fully incorporated.
4
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined.
5
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until blended, being careful not to overmix.
6
Fold in the quick-cooking oats with a spatula, followed by the chocolate chips and chopped dry-roasted peanuts until evenly distributed throughout the dough.
7
Using a large spoon or cookie scoop, drop approximately 2 heaping tablespoons of the cookie dough onto the prepared baking sheets, spacing them about 3 inches apart.
8
Gently flatten each mound of dough to create cookies that are about 2 1/2 inches in diameter and 1/2 inch thick.
9
Bake in the preheated oven for 12 to 14 minutes, or until the tops are just barely set when lightly pressed and have a beautiful golden color.
10
Once baked, allow the cookies to cool on the baking sheets for about 5 minutes before carefully transferring them to wire racks to cool completely. Remember, they may feel slightly underdone but will firm up as they cool.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this cookie recipe?
The recipe is for Chunky Peanut Butter Oatmeal Chocolate Chip Delight Cookies.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
What type of peanut butter is used in the dough?
The recipe specifies 3/4 cup of creamy peanut butter.
What kind of oats are required for these cookies?
You should use 1 cup of quick-cooking oats.
How many eggs do I need to prepare the recipe?
The recipe calls for 2 large eggs.
Is cocoa powder included in this recipe?
Yes, the recipe includes 1/4 cup of unsweetened cocoa powder.
How much chocolate chips should be folded into the dough?
One 12-ounce package of chocolate chips is required.
What sugars are used for the cookie base?
The recipe uses 1 cup of granulated sugar and 1 cup of firmly packed golden brown sugar.
Does the butter need to be melted or softened?
The 1/2 cup of unsalted butter should be softened.
How should the baking sheets be prepared?
Grease two large baking sheets or line them with parchment paper.
How long should I beat the butter and sugars?
Beat the sugars, peanut butter, and butter on medium speed for 1 to 2 minutes until smooth.
When is the vanilla extract added?
Add the vanilla extract along with the eggs, mixing well after each addition.
What dry ingredients are whisked together?
Whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
How should the dry ingredients be added to the wet mixture?
Gradually add the dry ingredients on low speed just until blended to avoid overmixing.
When do I add the oats and chocolate chips?
Fold the oats, chocolate chips, and chopped peanuts in with a spatula after the main dough is mixed.
What kind of peanuts are used in the cookies?
The recipe calls for 1 cup of chopped dry-roasted unsalted peanuts.
What is the suggested size for each cookie dough portion?
Use approximately 2 heaping tablespoons of dough per cookie.
How far apart should the cookies be spaced on the baking sheet?
Space the dough mounds about 3 inches apart.
Should I flatten the dough before baking?
Yes, gently flatten each mound to a 2 1/2 inch diameter and 1/2 inch thickness.
What is the recommended baking time?
Bake the cookies for 12 to 14 minutes.
How can I tell if the cookies are finished baking?
The tops should be just barely set when lightly pressed and have a golden color.
Should the cookies cool on the baking sheet?
Yes, allow them to cool on the baking sheets for 5 minutes before transferring them.
Where should the cookies finish their cooling process?
Transfer them to wire racks to cool completely.
What happens to the cookies as they cool?
They may feel slightly underdone initially but will firm up as they cool.
How many total ingredients are listed in this recipe?
There are 13 total ingredients.
What occasions are these cookies recommended for?
They are ideal for bake sales, school lunches, or a sweet after-dinner surprise.
What is the overall texture of these cookies?
The cookies have a harmony of chewy and crunchy textures.
How much all-purpose flour is required?
The recipe requires 2 cups of all-purpose flour.
How much baking powder is used?
The recipe calls for 2 teaspoons of baking powder.
What amount of salt is added to the dry mixture?
The recipe uses 1/2 teaspoon of salt.