I originally posted this recipe in 2008, but after getting a request for a repost from a good friend, I decided to put up the newer version, rather than update the old post.
This is a MASSIVE recipe, it typically makes 9 or 10 dozen cookies that are about 3-4 inches across and almost 1/2 inch thick. Even though there’s a lot of sugar in the recipe, there’s so much of the other ingredients they don’t taste very sweet. My brother likes to use them like energy bars if he’s running long shifts on the tractor or hauling wheat in a truck.
When I make this recipe, I use a Kitchenaid mixer and the wet ingredients will fill it up almost to the brim. I put the oatmeal in separate large bowl and scoop out all the wet ingredients into the bowl with the oatmeal to mix it all up.
If you want your cookies to be soft when they cool, take them out of the oven when they are still very wet-looking on top and have just barely begun to cook around the edges. If you wait until the top looks cooked, they will be very crispy and dry when they cool.
These cookies are baked at 350 F, I’ll typically bake them 13-14 minutes per batch, but it will depend how large your cookies are.
- 1 lb unsalted butter, room temperature
- 2 lb brown sugar
- 2 c white sugar
- 12 large or extra-large eggs
- 1 Tbs vanilla extract
- 1 Tbs light corn syrup
- 2 Tbs baking soda
- 2 lbs natural chunky peanut butter (Adams or similar brand, ingredients list should be just peanuts and maybe a touch of salt)
- 1-1/2 lbs Jif chunky peanut butter
- 1 – 2 cups semisweet or bittersweet chocolate chips (amount depends on your taste, I used Ghirardelli)
- 18 c 1-minute oatmeal (1 large container of Quaker 1-minute oatmeal from the store is about 15 cups)
Instructions: Cream butter and brown sugar together in the mixer. Add in white sugar, eggs, vanilla extract, corn syrup, and baking soda, mixing well after each addition.
Add in the natural chunky peanut butter in 3 or 4 separate stages, giving the mixer time to mix in each addition before adding more. Add in the Jif chunky peanut butter in 2 -3 separate stages, again giving the mixer time to mix everything in after each addition.
Measure oatmeal into a (very large) separate bowl. Pour peanut butter mixture on oats and mix thoroughly. Shape into whatever size cookie you want and bake in a 350 F oven. Cooking time can vary tremendously based on whether you are using insulated or uninsulated cookie sheets (I used insulated) and how big the cookies are. For the ones I make, they typically take 13-14 minutes per batch.