Peanut Butter Jumbos

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.