peanut butter chocolate oat cookies {a.k.a colossal cookies}

Have you ever looked up the definition for the word, “colossal”?

If you haven’t, it’s hysterical. Colossal simply means “extremely large”. Not ginormous. Not freaking huge. Not even a whoaaaa bessie. Just extremely large. What could be bigger than extremely large? A thirty-story building? A space shuttle? The world’s largest ball of twine? I think even the giant from Jack and the Beanstalk is shrugging his shoulders with confusion.

Anyway, this cookie recipe comes from the Grier family vault of recipes written by Mr.B’s late grandmother, Granny. The woman knew her cookies. Her gingersnaps were absolute sugar perfection. As I was looking through the recipe vault trying to gather ideas of what I wanted to make, I asked Mr. B, do you remember eating these colossal cookies as a kid? Mr. B’s eyes lit up like a Christmas tree. “Oh, YES! We would actually help Granny make these cookies all the time.”

My heart melted a little. Granny was always good about taking the approach that, if you can read, you can cook. She was wired to love, teach, and get things done. I miss her, especially her humor. Even though I didn’t get a chance to ask why these cookies were named “colossal”, I kind of feel like she looked at the definition and laughed a little too.

Yes, these cookies are extremely large, but they don’t skip on flavor. Did I mention that there’s an obscene amount of oats, chocolate chips, oh and a jar of peanut butter in the batter? I know, have mercy, right? As I was scooping these bad boys onto a  baking sheet, I started to giggle. Not only are the cookies crazy big, but there’s an eff ton of batter!

If you need a good laugh over the holidays, make these cookies. They bring out colossal smiles in all of us.

 

Peanut Butter Chocolate Oat Cookies {a.k.a. Colossal Cookies}

Ingredients:

1/2 cup unsalted butter, room temperature
1 1/2 cup granulated sugar
1 1/2 cup brown sugar
4 large eggs
1 teaspoon vanilla extract
1 18oz jar chunky peanut butter
6 cups oats
1 12oz package semi-sweet chocolate chips
1 1/2 teaspoons baking soda

Directions:

Preheat oven to 350 degrees. In a mixer fitted with a paddle attachment, cream butter and both sugars together. Beat in eggs, one at a time. Add vanilla. Add peanut butter. Stir well. Mix in oats. If you need to stir by hand at this point, go for it! Add chocolate chips and baking soda. Keep on stirring. Take an ice cream scooper and scoop out batter and place onto baking sheet. Flatten top of dough with fork. Bake for about 12 to 15 minutes or until golden brown.

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