Big fat peanut butter oatmeal chocolate chip cookies are easy, thick, and exploding with peanut butter, oats, and chocolate chips.

Scale

1 and 1/2 cups (188g) all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup (226g) unsalted butter, softened

1 cup (200g) granulated sugar

1/2 cup (100g) packed brown sugar

2 large eggs, room temperature

1 cup (240g) creamy peanut butter

2 teaspoons vanilla extract

2 cups (170g) rolled oats

2 and 1/2 cups (450g) semi-sweet chocolate chips

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1. Whisk flour, baking powder, baking soda, and salt.

2. Beat butter until smooth; add sugars and cream together.

3. Add eggs, peanut butter, and vanilla; beat until combined.

4. Add dry ingredients; mix on low. Add oats, then chocolate chips.

5. Chill dough for 20 minutes or up to 4 days.

6. Preheat oven to 350°F (177°C); prepare baking sheets.

7. Scoop 2 Tbsp dough per cookie; bake 12–14 minutes.

8. Cool on sheet 5 minutes; move to rack and cool completely.

Make-ahead: Dough chills up to 4 days.

Freeze dough balls or baked cookies up to 3 months.

Use non-natural creamy peanut butter for best texture.