Big fat peanut butter, oatmeal and chocolate chip cookies

Peanut butter and chocolate are a match made in heaven! We’ve combined at least three delicious cookies into 1 mouthwatering recipe with these big fat peanut butter oatmeal chocolate chip cookies. Consider yourself warned as these cookies are exploding with flavor, unapologetically thick, and hopelessly irresistible. They’re guaranteed to satisfy almost every cookie craving and are best enjoyed whenever you feel like it.

Big fat peanut butter chocolate chip cookies tips

Get your mixer ready, because this dough is sticky and hard to mix together. However, they will come out of the oven perfectly golden brown, studded with chocolate chips, crunchy on the outside and soft on the inside. The best way to make the balls is with an ice cream scoop and they flatten out on their own. If you want more flavour, let the dough rest in the fridge for two days and no longer than three before baking them. Thank us later.

It’s time to bake for your family, and our Big fat peanut butter, oatmeal and chocolate chip cookies are ready for your oven and hungry belly.

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Big fat peanut butter recipe

0 from 0 votes Recipe by Marele van Zyl Course: Snacks, DessertCuisine: GlobalDifficulty: Easy Prep time


minutesBaking Time


minutesTotal time



You will need a hand mixer or a stand mixer fitted with a paddle attachment.


    1½ cups all-purpose flour (spoon & leveled)

    1 tsp baking powder

    1 tsp baking soda

    1 tsp salt

    1 cup unsalted butter, softened to room temperature

    1 cup granulated sugar

    ½ cup packed light or dark brown sugar

    2 large eggs, at room temperature

    1 cup creamy peanut butter

    2 tsp pure vanilla extract

    2 cups old-fashioned whole rolled oats

    2½ cups semi-sweet chocolate chips, plus more for topping if desired


  • 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 fridge. 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 180°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 8cm 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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