Wednesday, October 5, 2011

HUGE Peanut Butter Oatmeal Cookies

Ok, so I made these cookies about one month ago and I'm JUST now getting the chance to put them on here!  Life is crazy busy, but I am still cooking, and now that Fall is upon us, I am baking more too!
Hopefully someday I'll catch up on all of my recipes to share with you, but for now you've GOT to try these!  I got this amazing recipe from In Katrinas Kitchen...she's got some of the most creative, delicious recipes I have ever seen!  I knew these cookies would be a hit with my kids because they adore peanut butter cookies.  Little did they know these cookies have peanut butter goodness running all the way in, out and around them!  The recipe makes a lot too, so they're perfect for birthday parties or school events.
These are definitely a new favorite for us...try them!

HUGE Peanut Butter Oatmeal Cookies {recipe slightly adapted from In Katrinas Kitchen}

INGREDIENTS:  {yield 12-14 HUGE cookies, and 36 regualr-sized cookies}

  • 2 Cups all-purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup unsalted butter, softened
  • 3/4 cup creamy peanut butter {I used organic-no sugar added peanut butter}
  • 3/4 cup sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 cup rolled oats
  • 3/4 cup peanut butter chips
  • Resse's pieces for the top
  Combine the flour, baking soda, and salt in a bowl and set aside.  
In the bowl of your mixer cream the butter, peanut butter, sugar, and brown sugar until creamy.  
Add the vanilla and eggs one at a time and mix thoroughly.  Slowly add the oats and peanut butter chips.  
Place the dough in the refrigerator to chill for about 15 minutes.  Just put the whole mixing bowl in there!  
Preheat oven to 350 degrees.  
Using a large cookie scoop {or a 1/4 measuring cup} drop dough onto a plate of Reese's Pieces and form into thick disc by smashing down the dough ball a bit.  6 cookies fit to a baking sheet.  
Bake for 10-12 minutes {mine needed to bake at least 15-17 minutes to cook all of the way through}.

**You can make regular-sized cookies with a 2 Tbsp. cookie scoop, just decrease the baking time.



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