Desserts

Papa’s Oatmeal Peanut Butter Chocolate Chip Cookies

READY IN: 43minsYIELD: 40 Cookies

INGREDIENTS

  • 1cupbutter (softened)
  • 1cupdark brown sugar
  • 1cupsugar
  • 2largeeggs
  • 2teaspoonsvanilla extract
  • 34 cuppeanut butter (smooth or chunky)
  • 2cupsall-purpose flour
  • 1teaspoonsalt
  • 1teaspoonbaking soda
  • 1teaspoonbaking powder
  • 3cupsold-fashioned oatmeal
  • 2cupssemi-sweet chocolate chips (about 12 ounces)
  • NUTRITION INFO

    Serving Size: 1 (1794) g

    Servings Per Recipe:1

    Calories: 199.7

    Calories from Fat 92 g 46 %

    Total Fat 10.3 g 15 %

    Saturated Fat 5.1 g 25 %

    Cholesterol 21.5 mg 7 %

    Sodium 168 mg 6 %

    Total Carbohydrate25.7 g 8 %

    Dietary Fiber 1.6 g 6 %

    Sugars 15.5 g 61 %

    Protein 3.4 g 6 %

    DIRECTIONS

  • I use my stand mixer for these cookies, as it’s difficult for me to get the batter light and fluffy enough just using a bowl and a spoon.
  • Preheat the oven to 350 degrees F. I use 2 shiny 14×17 cookie sheets and a cookie scoop that’s about 1 1/2 inches across. There’s plenty of butter in the recipe, so you shouldn’t need to grease the cookie sheets.
  • In a medium bowl, wisk together the flour, salt, baking soda, and baking powder. Set aside.
  • In the large bowl of a stand mixer, add the butter, brown sugar, and sugar. Blend at low to medium speed until well combined. Add the eggs and vanilla. Blend on low until combined. Now blend on medium to high speed until batter is light and fluffy (usually about 30 seconds for me). Make sure you get to "Light and Fluffy"!
  • Add the peanut butter to the batter, starting on low speed and increasing until it gets back to light and fluffy.
  • Add the dry ingredients, blending at low speed until all the flour is incorporated.
  • Add the oatmeal, blending at low speed until the oatmeal is well distributed.
  • Add the chocolate chips, blending at low speed until chips are well distributed.
  • Remove the batter from the mixer. Using the cookie scoop, scoop out batter and drop onto cookie sheets, spacing about every 3 inches. You don’t need to flatten the cookies, as they will spread in the oven.
  • Bake one cookie sheet at a time in the center of the preheated oven. Bake for 13 minutes, or until the cookies have spread to about 3 inches and the tops are a light brown.
  • Allow the cookies to cool on the cookie sheet for 5 minutes, then using a spatula "move" them around a little on the cookie sheet, this will keep them from sticking to the pan. Allow the cookies to cool, or eat them warm. Enjoy!
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