Giant Peanut Butter Oatmeal Cookies – Peanut Butter Cookies with Oats and Reese’s Pieces
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Giant Peanut Butter Oatmeal Cookies aren’t just giant, they are monstrous. Made with rolled oats and Reese’s Pieces, these peanut butter cookies are a real treat.
Giant Peanut Butter Oatmeal Cookies
I’m in love with anything peanut butter, and in my book, the bigger the better. That’s why I love these giant peanut butter cookies.
Giant cookies always remind me of going to the mall when I was younger. It was always a treat to stop at the food court cookie shop for a giant chocolate chip cookie!
Peanut Butter Cookies with Oats and Reese’s Pieces
My dear friend Katy inherited a collection of old cookbooks when she recently purchases a new house. The previous owner passed away, and most of her possessions came with the house.
Katy is a dear, and knows that I am a vintage cookbook addict, so she passed them on to me.
In the collection was a darling 1986 Christmas Cookie Cook Book. It’s a treasure trove of cookie recipes, perfect for Christmas baking, or baking any of the year for that matter.
That’s where I found the recipe for Peanut Butter Cookies with Rolled Oats.
Peanut Butter Cookies with Oats Instead of Flour
The crazy thing about these cookies is there’s no flour in the recipe.
Instead of flour, regular rolled oats (not instant oats) are used. The recipe calls for 4 1/2 cups of rolled oats which is a lot, but there’s no flour whatsoever in the recipe.
They are similar to a monster cookie, like this recipe using leftover candy, that doesn’t have flour in it either.
Ingredient List for Chewy Peanut Butter Oatmeal Cookies
Butter, softened
Sugar
Brown Sugar
Eggs
Peanut Butter
Vanilla Extract
Light Corn Syrup
Rolled Oats
Baking Soda
Reese’s Pieces
Walnuts, chopped
How to Make Chewy Peanut Butter Oatmeal Cookies
- Preheat oven to 350 degrees F.
- Cream softened butter; add both sugars and beat well.
- To the creamed mixture, add peanut butter, eggs, vanilla extract and light corn syrup; beat well.
- Stir in old fashioned oats, baking soda and salt. Then, stir in Reese’s Pieces and chopped walnuts.
- Spoon dough in 1/4 cup measurements about 4 inches apart on the cookie sheet. Press the cookie dough into a 3 inch circle.
- Bake 12 to 15 minutes. The center of the cookie should be slightly soft.
- Cool slightly on the cookie sheet; then remove to a cooling rack.
For the full ingredient amounts and recipe steps for how to make chewy peanut butter oatmeal cookies, scroll to the recipe card at the bottom of this post.Â
FAQs About Giant Chewy Peanut Butter Cookies
- If needed, use margarine instead of butter. Just be sure to start with it softened to room temperature.
- Candy such as M&Ms would be a great substitute for Reese’s Pieces, if desired.
- Omit chopped walnuts, if desired, or try swapping in chopped pecans instead.
- The cookie batter will be stiff.
- Use approximately 1/4 cup batter, or the amount that fits in a large cookie scoop or ice cream scoop.
- Press the cookie batter into a 3-inch circle.
- Leave plenty of room between the cookies on the cookie sheet; they will spread when baking.
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Giant Peanut Butter Oatmeal Cookies - Peanut Butter Cookies with Oats and Reese's Pieces
Ingredients
- 1/2 cup softened butter
- 1 cup white sugar
- 1 cup brown sugar (plus 2 additional tablespoons)
- 3 eggs
- 2 cups peanut butter
- 1/4 teaspoon vanilla extract
- 3/4 teaspoon light corn syrup
- 4 1/2 cups old fashioned oats
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup candy coated peanut butter pieces (Reese's Pieces)
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F.
- Cream softened butter; add white and brown sugars and cream well.
- Add eggs, peanut butter, vanilla extract and light corn syrup and beat well.
- Stir in oats, baking soda and salt first; and then stir in Reese's Pieces and chopped walnuts.
- Spoon dough, 1/4 cup at at time, approximately 4 inches apart on a cookie sheet. Press the dough into a 3 inch circle with your fingers.
- Bake 12 to 15 minutes. The centers of the cookies should be slightly soft.
- Cool slightly on the cookie sheets, and then remove to wire racks to cool completely.
Notes
- If needed, use margarine instead of butter. Just be sure to start with it softened to room temperature.
- Candy such as M&Ms would be a great substitute for Reese's Pieces, if desired.
- Omit chopped walnuts, if desired, or try swapping in chopped pecans instead.
- The cookie batter will be stiff.
- Use approximately 1/4 cup batter, or the amount that fits in a large cookie scoop or ice cream scoop.
- Press the cookie batter into a 3-inch circle.
- Leave plenty of room between the cookies on the cookie sheet; they will spread when baking.
- Love peanut butter? Try these amazing Peanut Butter Rice Krispies Cookies.Â
- Please note that the carb counts, calorie counts and nutritional information varies greatly depending on the products you use. The auto-calculation is an automated estimate and should NOT be used for specific dietary needs.