Introduction to Big Fat Peanut Butter Oatmeal Cookies
As a young professional, you’re probably balancing a busy schedule of meetings, deadlines, and social commitments. Amid this whirlwind, indulging in a freshly baked cookie can be a simple yet profound way to brighten your day. That’s where these big fat peanut butter oatmeal cookies come into play. Not only are they deliciously thick and chewy, but they're also packed with wholesome oats and creamy peanut butter, bringing a nostalgic comfort that we all crave.
Why Homemade Cookies Are a Must-Try for Young Professionals
Homemade cookies are more than just a treat; they’re a stress reliever. Imagine coming home after a long day, the smell of freshly baked big fat peanut butter oatmeal cookies wafting through your kitchen. This delightful aroma can instantly uplift your mood after a hectic day. Plus, baking is therapeutic! The repetitive actions of mixing, scooping, and baking can serve as a perfect escape from your busy life.
Let’s not forget the joy of sharing! Bringing along a batch of these cookies to work or a gathering not only wins you brownie points but also offers a chance to connect with others over something delicious. It’s a fun way to foster workplace camaraderie. So roll up your sleeves and get ready to whip up a batch of these scrumptious cookies that will surely elevate your home and office snacking game!
Ingredients for Big Fat Peanut Butter Oatmeal Cookies
When you're ready to whip up a batch of big fat peanut butter oatmeal cookies, having the right ingredients on hand is key to success. Whether you're a baking novice or seasoned pro, these essential ingredients will make sure your cookies are perfectly delicious!
Essential ingredients for the perfect cookies
- All-purpose flour: 1 and ½ cups (188g) for structure
- Baking powder & baking soda: 1 teaspoon each to help those cookies rise
- Salt: 1 teaspoon enhances flavor
- Unsalted butter: 1 cup (226g), softened for a rich taste
- Sugars: 1 cup of granulated sugar and ½ cup of packed brown sugar for sweetness and moisture
- Eggs: 2 large, at room temperature to bind ingredients
- Creamy peanut butter: 1 cup (240g) is the star of the show!
- Pure vanilla extract: 2 teaspoons for warmth
- Old-fashioned whole rolled oats: 2 cups (170g) for texture
- Semi-sweet chocolate chips: 2 and ½ cups (450g), plus extra for topping if desired
Optional mix-ins to elevate your cookie game
If you want to take your big fat peanut butter oatmeal cookies to the next level, consider adding in:
- Chopped nuts: Walnuts or pecans for crunch
- Dried fruit: Raisins or cranberries for a chewy element
- Different chocolate: Try dark chocolate chips or white chocolate chunks
- Spices: A pinch of cinnamon or nutmeg for warmth
Feel free to get creative and experiment with different combinations to make these cookies your own. Happy baking!
Step-by-Step Preparation of Big Fat Peanut Butter Oatmeal Cookies
Baking a batch of big fat peanut butter oatmeal cookies is a delightful adventure, and with the right guidance, it can be a fun and satisfying experience! Let’s walk through the preparation step by step.
Gather Your Tools and Ingredients
Before diving into the mixing bowl, it’s essential to gather all your tools and ingredients. Here's what you'll need:
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Ingredients:
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All-purpose flour, baking powder, baking soda, salt
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Unsalted butter, granulated sugar, brown sugar
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Eggs, creamy peanut butter, pure vanilla extract
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Old-fashioned rolled oats, semi-sweet chocolate chips
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Tools:
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Mixing bowls
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Electric mixer (handheld or stand)
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Baking sheets
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Parchment paper or silicone mats
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Measuring cups and spoons
Having everything on hand not only streamlines your process but also helps to avoid those last-minute trips to the store!
Mix the Dry Ingredients Together
Begin by whisking together:
- 1 and ½ cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
Once evenly combined, set this bowl aside. This simple step ensures that your leavening agents are distributed evenly throughout the cookies, providing that perfect rise.
Cream the Butter and Sugars
In a large bowl, beat 1 cup of softened butter on medium-high speed until smooth (about 1 minute). Add 1 cup of granulated sugar and ½ cup of brown sugar, and cream them together for about 2 minutes. This process incorporates air into the mix, giving your cookies that lovely, chewy texture.
Combine Wet Ingredients
Add 2 large eggs (at room temperature), 1 cup of creamy peanut butter, and 2 teaspoons of pure vanilla extract to the bowl. Beat on high until everything is well combined. This will be the flavorful base of your big fat peanut butter oatmeal cookies.
Incorporate Dry Ingredients and Oats
Gradually add the dry mixture to the wet mixture, mixing on low until just combined. Then, introduce 2 cups of old-fashioned rolled oats and mix until everything is thick and sticky. You can almost taste the deliciousness at this stage!
Chill the Dough for Optimal Texture
To enhance the flavors and give your cookies a better texture, cover the dough and chill it in the refrigerator for at least 20 minutes. Chilling allows the ingredients to meld together beautifully.
Preheat the Oven and Prepare Baking Sheets
While the dough is chilling, preheat your oven to 350°F (177°C). Line your baking sheets with parchment paper or silicone mats, setting yourself up for easy cleanup later.
Shape and Place Dough on Sheets
Scoop balls of dough (about 2 tablespoons each) and arrange them on the prepared baking sheets, spaced about 3 inches apart. This allows the cookies to spread without merging into one big cookie!
Bake and Cool Your Cookies
Bake for about 12-14 minutes, until the edges are lightly browned while the centers remain soft. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. If you have extra chocolate chips, press a few into the tops while they’re warm for that photogenic touch!
Now, you’re all set to enjoy your big fat peanut butter oatmeal cookies! They’ll stay fresh for up to a week, but let’s be honest, they probably won’t last that long. Happy baking!
Variations on Big Fat Peanut Butter Oatmeal Cookies
Vegan Options for Peanut Butter Oatmeal Cookies
If you're looking to enjoy big fat peanut butter oatmeal cookies without the eggs and dairy, you’re in luck! Replace the eggs with flaxseed meal or chia seeds. Simply mix 1 tablespoon of either with 2.5 tablespoons of water, let it sit for a few minutes, and voilà! For a dairy-free alternative, substitute regular butter with coconut oil or your favorite vegan butter. You can also use maple syrup or coconut sugar instead of granulated sugar for a touch of natural sweetness. Discover more about these ingredients here!
Gluten-Free Alternative Suggestions
Craving big fat peanut butter oatmeal cookies but need to go gluten-free? No problem! You can swap out all-purpose flour with gluten-free flour blends. Just make sure they contain xanthan gum for the best texture. Oats can be tricky, so opt for certified gluten-free rolled oats to keep everything safe. If you want to amp up the flavor, try adding finely chopped nuts or seeds! For more gluten-free tips, check out this helpful resource on baking without gluten here.
Cooking Tips and Notes for Big Fat Peanut Butter Oatmeal Cookies
Key tips for baking success
To achieve the ultimate big fat peanut butter oatmeal cookies, aim for precision in your measurements, especially with ingredients like flour. Don’t forget to chill your dough for at least 20 minutes; this helps the cookies maintain a thick and soft texture while baking. Using a non-natural peanut butter, like Jif or Skippy, is crucial for that perfect chewy consistency!
Troubleshooting common cookie issues
If your cookies spread too much, it might be due to warm dough; always chill adequately. Should your cookies turn out dry, consider checking your oven's temperature with an oven thermometer. Ideally, cookies should look soft in the center and golden around the edges. For more baking insights, check out Sally's Baking Addiction tips. Happy baking!
Serving Suggestions for Big Fat Peanut Butter Oatmeal Cookies
Best ways to enjoy your cookies
The big fat peanut butter oatmeal cookies are perfect straight from the oven, still warm and gooey! However, for a delightful twist, try them chilled with a scoop of your favorite ice cream. They also make a tasty breakfast option when paired with yogurt and fresh fruit for a balanced start to your day.
Ideas for pairing: beverages and snacks
Looking for the ideal beverage to complement your cookies? Try a glass of almond milk or a creamy coconut latte. For those seeking something simpler, a classic cup of coffee or herbal tea works wonders. If you're in the mood for a snack combo, serve your cookies with apple slices or carrot sticks and hummus for a satisfying sweet and savory contrast.
These easy pairings will elevate your cookie experience, making every bite even more delightful!
Time Breakdown for Big Fat Peanut Butter Oatmeal Cookies
When you're ready to whip up some big fat peanut butter oatmeal cookies, it helps to know exactly how your time will be spent. Here's a simple breakdown:
Preparation Time
Expect to spend about 40 minutes in the kitchen gathering ingredients, mixing, and chilling the cookie dough. This is an ideal time to enjoy some tunes or perhaps even sip a cup of coffee!
Baking Time
Once your dough is ready, the baking process is quite swift. Set aside 15 minutes for the cookies to bake to golden perfection in the oven. Remember, they're meant to be soft in the middle!
Total Time
In total, you’re looking at around 1 hour and 10 minutes from start to finish — which means you’ll have warm, delicious cookies in no time. Just think about it: in just over an hour, you can fill your home with the irresistible aroma of freshly baked cookies. For more help with timing and storage, check out this guide on how to freeze cookie dough.
Now that you're all set, let’s get to baking!
Nutritional Facts for Big Fat Peanut Butter Oatmeal Cookies
Calories per cookie
Each big fat peanut butter oatmeal cookie contains approximately 150 calories. This makes them a delightful treat that won't completely derail your health goals, especially when enjoyed in moderation.
Protein content
With around 4 grams of protein per cookie, these treats are not only satisfying but also provide a protein boost thanks to the peanut butter and oats. Protein is essential for muscle repair and keeping you feeling fuller for longer.
Sodium levels
The sodium content per cookie is about 100 mg, making these cookies a relatively low-sodium option compared to some other snacks. If you’re watching your sodium intake, these cookies can fit nicely into your diet without overwhelming your daily limits.
For more in-depth nutritional information, you can check out MyFitnessPal or other trusted nutritional databases. Enjoy baking and indulging in these wonderfully hearty cookies!
FAQs about Big Fat Peanut Butter Oatmeal Cookies
Can I use natural peanut butter?
While you may be tempted to use natural peanut butter, it’s best to stick with a creamy, commercial brand like Jif or Skippy for these big fat peanut butter oatmeal cookies. Natural peanut butters tend to be too oily, which can lead to crumbly or fragile cookies. If you’re looking for a recipe that accommodates natural peanut butter, check out my flourless peanut butter oatmeal cookies recipe.
How do I store leftover cookies?
To keep your big fat peanut butter oatmeal cookies fresh, store them in an airtight container at room temperature. They should stay delicious for up to a week. Remember, if you hide some away, you might want to label the container for easy access!
What’s the best way to freeze cookie dough?
Freezing cookie dough is a fantastic way to ensure you always have fresh cookies at hand. Scoop the dough into balls and place them on a lined baking sheet. Freeze until solid, then transfer them to a zip-top bag, squeezing out excess air. These dough balls can be baked straight from the freezer—just add an extra minute to the baking time! For more tips, check out my guide on how to freeze cookie dough.
Conclusion on Big Fat Peanut Butter Oatmeal Cookies
These big fat peanut butter oatmeal cookies will quickly become your favorite treat thanks to their sweet and nutty flavor profile. With a hearty combination of oats and melty chocolate chips, they’re perfect for any occasion. Bake a batch and watch everyone come back for more!
Why These Cookies Will Become Your Go-To Treat
If you're looking for a cookie that satisfies your sweet tooth while also packing a nutritional punch, these big fat peanut butter oatmeal cookies are the answer. Here’s why they stand out:
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Hearty Texture: The oats give these cookies a chewy bite that complements the soft, rich peanut butter and chocolate chips wonderfully.
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Versatility: Great fresh out of the oven, they also make an excellent snack throughout the week. Just store them in an airtight container to keep them fresh!
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Easily Make-Ahead: Whether you prepare the dough in advance or freeze the cookies, this recipe fits perfectly into a busy lifestyle.
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Nutritional Boost: Thanks to the oats and peanut butter, you're adding fiber and protein to your treat, making them more satisfying.
This recipe not only adds a delicious sweet touch to your day but also offers flexibility in baking and storage, making them a true crowd-pleaser. For more flavorful ideas, check out Sally's Baking Addiction for additional recipes!
Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies
Equipment
- mixing bowl
- hand mixer
- Stand Mixer
- baking sheets
- parchment paper
- Cooling Rack
- cookie scoop
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 whole rolled oats old-fashioned
- 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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