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10-Cup Cookies

Deliciously chewy cookies with a hint of crunch from oats and nuts, enhanced by the rich flavors of chocolate and peanut butter.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 1 cup butter, softened
  • 1 cup peanut butter
  • 2 cups all-purpose flour
  • 1 cup oats
  • 1 cup chocolate chips
  • 1 cup chopped nuts (optional) can use seeds as an alternative
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) to ensure even baking.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and peanut butter until fluffy (about 2-3 minutes).
  3. Beat in the eggs one at a time, followed by the vanilla extract until well incorporated.
  4. In another bowl, whisk together the flour, oats, baking powder, baking soda, and salt for even distribution.
  5. Gradually mix the dry ingredients into the wet mixture until just combined, being careful not to overmix.
  6. Gently fold in the chocolate chips and chopped nuts, if using.
Baking
  1. Using a cookie scoop or tablespoon, drop spoonfuls of dough onto a lined baking sheet, spacing them a few inches apart.
  2. Bake for 12-15 minutes, or until golden around the edges.
  3. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Serving
  1. Enjoy your 10-Cup Cookies warm, with milk or your favorite beverage!

Notes

For nut allergies, consider replacing chopped nuts with sunflower or pumpkin seeds. Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months and thaw as needed.