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Peanut Butter Jumbos

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Submitted by higgs51

Giant flourless peanut butter oatmeal cookies loaded with chocolate chips and candy pieces. Each cookie uses a third cup of dough for bakery-sized results with chewy centers.

YIELD

18 servings

PREP

15 min

COOK

15 min

READY

30 min

No flour in these cookies. Not a single spoonful. The structure comes entirely from 4½ cups of rolled oats and 1½ cups of peanut butter, which means every bite is dense, chewy, and packed with flavor instead of filler.

Each cookie starts with a ⅓ cup scoop of dough, so these are genuinely huge. Space them 4 inches apart on the sheet because they spread. The combo of chocolate chips and candy-coated pieces (think M&M’s) gives you pockets of melted chocolate alongside crunchy candy shells. Two textures of chocolate in one cookie.

Bake until firm in the center but don’t overdo it. These should feel slightly underdone when they come out. They firm up as they cool on the rack, and pulling them early keeps the centers soft and fudgy.

Pro Tips

  • Flatten each cookie before baking. The dough is thick and won’t spread on its own. A light press with your palm or the bottom of a glass ensures even baking.
  • Use creamy peanut butter, not natural. Commercial peanut butter with stabilizers holds the dough together better. Natural peanut butter with separated oil can make the cookies greasy and crumbly.
  • Don’t overbeat the eggs. You want them incorporated, not whipped. Too much air makes the cookies puff up and then collapse flat.
  • Cool completely on the rack. These cookies are fragile when warm. Give them a full 15 minutes before moving.

Variations

  • Peanut butter cup version: Replace the candy pieces with chopped peanut butter cups for an all-peanut-butter-and-chocolate experience.
  • Trail mix cookies: Add ½ cup raisins and ½ cup sunflower seeds along with the chocolate for a hiking snack vibe.

Ingredients

1 ½ 355
CUPS ML PEANUT BUTTER
½ 118
CUP ML BUTTER
or margarine, softened
1 237
CUP ML BROWN SUGAR
packed *
1 237
CUP ML SUGAR
granulated
3 3
LARGE LARGE EGGS
2 10
TEASPOONS ML BAKING SODA
1 5
TEASPOON ML VANILLA EXTRACT
4 ½ 1.1
CUPS L ROLLED OAT
uncooked

Directions

Preheat oven to 350’F.

Lightly grease cookie sheets or line with parchment paper.

Beat peanut butter, butter, sugars and eggs in large bowl until light and fluffy.

Blend in baking soda, vanilla and oats until well mixed.

Stir in chocolate chips and candy pieces.

Scoop out about ⅓ cup dough for each cookie.

Place on prepared cookie sheets, about 4 inches apart.

Flatten each cookie slightly.

Bake 15 to 20 minutes or until firm in center.

Remove to wire racks to cool completely.

Makes about 1½ dozen large cookies.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 87g (3.1 oz)
Amount per Serving
Calories 378 46% from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 208mg 9%
Total Carbohydrate 14g 14%
Dietary Fiber 5g 22%
Sugars g
Protein 26g
Vitamin A 4% Vitamin C 0%
Calcium 4% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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