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A stack of chunky, golden-brown 10-cup cookies packed with chocolate chips and crunchy pieces, featuring crisp edges and soft, chewy centers.

10-Cup Cookies (Thick & Chewy Peanut Butter Oatmeal)

Thick, chewy peanut butter oatmeal cookies loaded with chocolate chips. Made with simple cup-measured ingredients for an easy, comforting treat that stays soft for days.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 40 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup butter softened
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs room temperature
  • 1 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 2 tsp baking soda
  • 1 tsp vanilla extract
  • 1 cup chocolate chips
  • 1 cup chopped peanuts optional

Equipment

  • Mixing bowls, baking sheets, parchment paper, wire rack

Method
 

  1. Preheat oven to 350°F. Line baking sheets with parchment.
  2. Beat butter, peanut butter, sugar, and brown sugar until creamy.
  3. Add eggs one at a time, then vanilla.
  4. Whisk flour, oats, and baking soda; fold into wet ingredients until just combined.
  5. Stir in chocolate chips and peanuts.
  6. Scoop tablespoon-sized balls onto sheets. Bake 10–12 minutes until edges are golden and centers look slightly soft.
  7. Cool on sheet 5 minutes, then transfer to a wire rack.

Notes

Pull cookies when centers still look soft — they firm up as they cool. Old-fashioned oats give the best chew. Store airtight to maintain softness. Dough and baked cookies both freeze well. Optional chopped peanuts add extra crunch.