10-Cup Cookies (Chunky Oatmeal Peanut Butter Cookies)

This is a hearty, classic cookie recipe known for its rich flavor and chewy texture, packed with peanut butter, oats, and chocolate chips.

Category	Ingredient	Quantity	Notes
Fats & Sugars	Unsalted Butter, softened	1 cup (2 sticks)	Room temperature.
	Creamy Peanut Butter	1 cup	Regular, not natural/runny style.
	Granulated Sugar	1 cup
	Packed Brown Sugar	1 cup
Wet Ingredients	Large Eggs	2 large	Room temperature.
	Vanilla Extract	1 tsp
Dry Ingredients	All-Purpose Flour	1 cup
	Baking Soda	2 tsp
	Salt	1 tsp
Volume & Mix-ins	Quick-Cooking Oats	2 cups	Or old-fashioned rolled oats.
	Chocolate Chips	1 cup	Semi-sweet or milk chocolate.
	Walnuts or Pecans, chopped (optional)	1 cup

Prep & Preheat: Preheat your oven to $350^{\circ}\text{F}$ ( $175^{\circ}\text{C}$ ). Line two large baking sheets with parchment paper.
Cream Fats and Sugars: In a large bowl (or stand mixer), beat the softened butter, creamy peanut butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy (about 3–4 minutes).
Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt.
Mix Batter: Gradually add the flour mixture to the wet mixture and mix on low speed until just combined.
Stir in Mix-ins: Stir in the quick-cooking oats, chocolate chips, and chopped nuts (if using) by hand until everything is evenly distributed (as seen in the image).
Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between them.
Bake: Bake for 10–12 minutes, or until the edges are golden brown and the centers are still slightly soft.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy these rich and delicious cookies!