Peanut Butter & Chocolate Chunk Cookies
Submitted by Williams0510
Peanut butter and chocolate chunk cookies packed with oats and pecans. Chilling the dough keeps these bakery-size cookies thick and chewy with crisp, browned edges.
YIELD
42 servingsPREP
10 minCOOK
134 minREADY
134 minThese aren’t dainty cookies. Scooped by the quarter-cup and pressed thick, they bake into hefty, chewy rounds loaded with peanut butter, oats, chocolate chunks, and pecans, landing somewhere between a peanut butter cookie and a loaded oatmeal cookie.
The oats are the backbone, giving these a hearty chew plain-flour cookies can’t touch, while chocolate chunks (not chips) melt into bigger, gooier pools. Don’t skip the two-hour chill; cold dough spreads less, so the cookies stay tall and bake with chewy centers and crisp edges instead of going flat and greasy.
Pull them when the edges are browned but the centers still look soft. A few minutes resting on the hot sheet finishes the bake so they set up without drying out.
Pro Tips
- Chill the dough the full two hours. Warm peanut butter dough spreads thin and loses its chew.
- Press the mounds to an even thickness before baking so they cook through evenly.
- Toast the pecans first for a deeper, nuttier crunch.
Variations
- Swap in walnuts, or leave the nuts out entirely.
- Use half dark and half milk chocolate chunks for range.
- Press a few extra chunks onto the tops the moment they come out of the oven for that bakery look.
Ingredients
Directions
Beat peanut butter, butter, and sugars at medium speed with an electric mixer until fluffy
Add eggs and vanilla; beat until blended
Combine oats, baking soda, and salt. Add to butter mixture, beating until blended. Stir in chocolate chunks and pecans. Cover and chill dough 2 hours
Drop dough by ¼ cupfuls 3 inches apart onto ungreased baking sheets; press to ¾ inch thickness
Bake at 350℉ (180℃) for 14 to 15 minutes or until edges are browned. Cool on baking sheets 3 minutes; remove to wire racks to cook completely.
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