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Ingredients
| all-purpose flour (unsifted): 3 cups |
| rolled oats: 2 cups |
| unsweetened cocoa powder (sifted): 3 Tbl |
| baking soda: 2 tsp |
| salt: 1/2 tsp |
| salted butter: 2 cups (softened) |
| chunky peanut butter: 1 cup |
| granulated sugar: 1 1/2 cups |
| light brown sugar (packed): 1 1/2 cups |
| eggs: 3 |
| vanilla extract: 2 tsp |
| semisweet chocolate chips (chips): 3 cups |
Triple-Flavored Big Batch Cookies
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
12 min -
Servings
120 serving(s)
Tags
- In a large bowl, stir together flour, oats, cocoa powder, baking soda and salt; set aside.
- In a very large mixing bowl, beta butter and peanut butter with an electric mixer on medium speed until smooth.
- Add sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally.
- Beat in eggs and vanilla.
- Beat in as much flour mixture as you can with the mixer.
- Using a wooden spoon, stir in any remaining flour mixture.
- Stir in chocolate chips.
- Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake in a 350 degree oven for 10 to 12 minutes or until edges are lightly browned and set (I like to undercook my cookies by a minute or two myself-just watch).
- Cool on cookie sheet for 1 minute. Transfer cookies to wire rack and let cool.