These are big, chewy, hearty, colossal cookies! The only problem is, I couldn’t stop at just one.
Consider yourself warned.
1/2 cup butter
1 cup sugar
1 cup brown sugar
1 tsp vanilla
18 oz crunchy peanut butter
18 oz rolled oats
6 oz semi sweet chocolate chips
1 1/2 tsp baking soda
Optional: raisins and coconut
Preheat oven to 350 degrees.
Cream butter and sugars. Then add eggs and mix until well incorporated. Add vanilla and peanut butter.
In a separate bowl toss oats and baking soda together. Then add to peanut butter mixture.
Quickly fold in chocolate chips.
Drop by the 1/4 cup, 4″ apart and then flatten with a fork. Bake for 10-12 minutes
Cool for 1 minute before removing from the pan.
Option 1. You may add coconut and/or raisins when you drop in the chocolate chips. “Marian G.” says she does both, but I left them out and loved them!
Option 2. Drop by 1/8 cup, about 2.5″ apart, flatten with a fork and cook for 8-10 minutes at 375. (This is “Marian G.’s” preference)
btw…”Marian G.” gave this recipe to Grandma Joyce, she must have been a brilliant woman in the kitchen!
Cream the butter and sugars…
…until they look like this.
Add the eggs…
…and mix until it looks like this.
Those crunchy peanuts will provide the best texture I could’ve imagined.
Looks like its just a bunch of peanut butter, but it is about to be soooo much better!
Toss the baking soda and the oats together in a separate bowl. This will prevent clumping.
Add the oat mixture…
…then the chocolate chips.
Drop the spoonfuls onto the pan…
Keep modest spacing. They won’t grow much at all, but when you squish them with a fork they will.
What do you think coconut and raisins, add them or skip?