Jumbo Peanut Butter Oatmeal Chocolate Chip Cookies don’t need any explanation. They’re soft in the center, crispy in all the right places, and are so amazingly yummy!!
JUMBO. PEANUT BUTTER. OATMEAL. CHOCOLATECHIPCOOKIES.
I know, I know, there’s like a bazillion peanut butter oatmeal chocolate chip cookie recipes out there on the big wide web, and a kajillion more basic chocolate chip cookie recipes, so why do we need another one?? Because these are literally the best cookies I’ve ever sunk my teeth into. They’re crispy in all the right places, soft everywhere they should be, and packed with every. single. ingredient that should be in the best cookies ever.
Growing up we would go to our local mall and at the end of our time shopping would take an escalator down into the basement of the mall (I know, creepy), and the escalator would basically run straight into a shop called The Cookie Company! About halfway down, you would start to smell allllll of the cookies and the drool wouldn’t stop until you got your little paper bag with a fresh baked cookie. I was the weird child who liked the healthy lemon oatmeal cookie with powdered sugar on top, but almost everyone else I knew always went for the mega giant pb oatmeal choco chip goodness. Now I know why… I missed out for those 15 years of my life, so I’m making up for lost time now!
Also, I don’t usually make jumbo cookies, because I’d rather eat 12 cookies than 1, but today it just sounded like a good idea and this recipe is the perfect one to do it with!
Spread some cookie love today friends!
- Preheat oven to 325 degrees and place a sheet of parchment paper on a cookie sheet.
- In stand mixer, beat together butter, shortening, white sugar and brown sugar until fully creamed.
- Add peanut butter, vanilla, and egg, and beat until mixed in and creamy.
- Add flour, baking soda, salt, oats, and chocolate chips, beat on low speed or stir with a wooden spoon until ingredients are all combined.
- Chill dough in freezer for 10 minutes.
- Using a 1/2 cup measuring cup, scoop out a 1/2 cup portion of dough, roll into a large ball, and place on the cookie sheet.
- Repeat with remaining dough, then press balls down until dough is about 1 inch thick.
- Bake 10 minutes for doughy cookies, or 13-15 for more brown and crispy cookies.