Loaded Peanut Butter-Oatmeal Cookies
- Preheat oven to 350 degrees F. In a very large mixing bowl beat peanut butter and butter with an electric mixer on medium speed for 30 seconds. Add brown sugar and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, one at a time, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the oats, peanut butter pieces, and peanut butter cups.
- Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until edges are light brown. Cool on cookie sheets for 3 minutes. Transfer to a wire rack; let cool.
From the Test Kitchen
Giant Loaded Oatmeal Cookies:
Prepare as directed, except use a 1/4-cup measure or scoop to drop mounds of dough about 4 inches apart onto ungreased cookie sheets. Flatten dough mounds slightly until about 3/4 inch thick. Bake for 12 to 14 minutes or until edges are light brown. Cool on cookie sheet for 3 minutes. Transfer to a wire rack and let cool. Makes about 30 cookies.
Nutrition analysis per serving: 309 calories, 8 g protein, 38 g carbhydrate, 15 g total fat (7 g sat. fat), 35 mg cholesterol, 3 g fiber, 21 g total sugar, 4% Vitamin A, 0% Vitamin C, 171 mg sodium, 4% calcium, 8% iron
Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts (Loaded Peanut Butter-Oatmeal Cookies)
- Per serving:
- 155 kcal ,
- 8 g fat
- (3 g sat. fat ,
- 1 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 17 mg chol. ,
- 85 mg sodium ,
- 19 g carb. ,
- 2 g fiber ,
- 10 g sugar ,
- 4 g pro.