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Peanut Butter Jumbos

4.9 | 15 Reviews
Total Time:Prep: 15 min. Bake: 15 min./batch

By Taste Of Home Editorial Team

Recipe by Deborah Huffer

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 15, 2022

Oats, peanut butter and chocolate make these soft, chewy cookies hearty and nutritious. My whole family agrees this recipe is a real winner. —Deborah Huffer, Staunton, Virginia

Editor’s Note: This recipe does not use flour. Reduced-fat or generic brands of peanut butter are not recommended for this recipe.
TEST KITCHEN APPROVED

Peanut Butter Jumbos

4.9 | 15 Reviews Add your review
Yield:9 dozen
Prep:15 min
Cook:15 min
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Ingredients

  • 1-1/2 cups peanut butter
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 4-1/2 cups quick-cooking oats
  • 2 teaspoons baking soda
  • 1 cup miniature semisweet chocolate chips
  • 1 cup M&M's miniature baking bits
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Directions

  1. Preheat oven to 350°. In a large bowl, cream peanut butter, butter and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk oats and baking soda; gradually beat into creamed mixture. Stir in chocolate chips and baking bits.
  2. Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 12-14 minutes or until edges are browned. Remove from pans to wire racks to cool. Store in airtight containers.

Nutrition Facts

1 cookie: 153 calories, 8g fat (3g saturated fat), 18mg cholesterol, 106mg sodium, 18g carbohydrate (13g sugars, 1g fiber), 4g protein.
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