Peanut Butter Oatmeal Biggies

By beltranm

Yes, even a kid could sandwich ice cream between cookies loaded with chocolate chips, oatmeal and peanut butter. But who says you have to grow up? Originally published: October 2000.

Yield:16 to 18 large cookies

Nutrition facts per serving:

Amount Per Serving
Calories 318
Protein(gm)7
Carbohydrate(gm)46
Fat, total(gm)14
Cholesterol(mg)42
Saturated fat(gm)5
Monosaturated fat(gm)5
Polyunsaturated fat(gm)2
Dietary Fiber, total(gm)3
Sugar, total(gm)26
Vitamin A(IU)194
Vitamin C(mg)1
Thiamin(mg)0
Riboflavin(mg)0
Niacin(mg)2
Pyridoxine (Vit. B6)(mg)0
Folate(µg)36
Cobalamin (Vit. B12)(µg)0
Sodium(mg)137
Potassium(mg)259
Calcium(DV %)30
Iron(DV %)2

Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 3/4 cup peanut butter
• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 eggs
• 1 teaspoon vanilla
• 1 1/4 cups all-purpose flour
• 2 1/2 cups regular rolled oats
• 1 1/2 cups raisins and/or semisweet chocolate pieces

Details

Preparation time 10mins
Cooking time 22mins
Adapted from midwestliving.com

Preparation

Step 1

1. Lightly grease large cookie sheets; set aside.

2. In a large mixing bowl, beat the peanut butter and butter with an electric mixer on medium to high speed for 30 seconds. Add the packed brown sugar, granulated sugar, baking powder, and baking soda. Beat on medium speed until mixture is fluffy.

3. Add the eggs and the vanilla; beat until combined. Beat in the flour with the mixer on low speed. With a wooden spoon, stir in the rolled oats and the raisins and/or chocolate.

4. Using 1/4 cup dough for each cookie, drop the dough 3 inches apart on greased cookie sheets. Press the dough into 4-inch circles.

5. Bake the cookies in a 375 degrees F oven for 10 to 12 minutes or until the edges are golden. Let the cookies stand for 1 minute on the cookie sheets. Transfer the cookies to wire racks to cool.