Oatmeal Jumbos

I was wanting to make some cookies using up some oatmeal. Usually I turn to my favorite cookie recipe for Monster Cookies when I am looking for a yummy cookie to whip up quickly. Today, however, I wanted to try a new recipe.

Like my monster cookies these are loaded with oatmeal, peanut butter and chocolate! What a winning combination? The dough to chocolate candy ratio is small so these cookies are not as sturdy as some but boy are they good! I used Old Fashion oats instead of quick oats in this recipe which created a chewier, softer and more fragile cookie. The higher ratio of brown sugar to sugar gives these cookies a nice depth of flavor and balances out the peanut butter and candy nicely without being overly sweet. You can cut down on the amount of candy and chocolate if you prefer to make them a bit sturdier and ‘healthier’. Either way they will be great!

If you are looking for a chewy cookie that is loaded full of your favorite candies than look no further! This recipe makes about 4 dozen average size cookies or 2 dozen ‘jumbo size’ cookies.

I rate these cookies an 8.5

Oatmeal Jumbos
1 cup peanut butter
1/2 cup butter, softened
1 1/2 cups packed brown sugar
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
3 eggs
2 teaspoons vanilla extract
4 cups old fashioned oatmeal
1 cup chocolate chips
1 cup M&M’s
1 cup Reese’s Pieces

Preheat oven to 350.
In mixing bowl, combine peanut butter and butter  until blended. Add the brown sugar, sugar, baking powder and baking soda. Beat until well mixed. Add eggs and vanilla. Beat until combined.

Gently fold in the oatmeal, chocolate chips and candy.
For Jumbo Cookies: Drop dough by 1/4 cup balls onto parchemnt lined baking sheet about 5 inches apart. Bake for 10-12 minutes or until light brown. Allow to cool on sheet for 10 minutes before tranfering to rack to cool completely.
For average cookies: Drop dough by medium scooper on parchment lined baking sheets and bake for 8-10 minutes until light brown and just set around edges. Cool on sheet for 10 minutes before transfering to rack to cool completely.