Thick Peanut Butter Cookies

Giant cookie and its tiny babies

HOLY CRAP.
So, I had totally given up on being able to make the kind of cookies that are tall, thick, stacked, basically CHUNKY. My go-to cookies are amazing and chewy, but they're decidedly flat.

And I was experimenting with cookie size (basically, I wanted to make a giant one) and came across this recipe and OMFG it's amazing.

Chunky - check.
Crisp outside - check.
Smooth inside - check
Delicious - CHECK CHECK CHECK.

I had a little dance after I ate my first one. That's how delicious these are.

Feel free to experiment with the size. Just under half of this recipe made a HUGE 15cm diameter cookie, and with the other just-over-half I got 8 decent cookies.

STACKED full of deliciousness

Makes 16 medium sized cookies, or one giant cookie + 8 medium cookies

Ingredients

• 115g butter
• 50g light brown sugar
• 50g demerara sugar
• 50g granulated sugar
• 185g peanut butter
• 1 large egg
• 1/2 tsp bicarbonate of soda
• ½ tsp salt
• 160g plain flour
• 40g oats - blitzed in a food processor until finer
• 150g chocolate chips

Method

Preheat the oven to 175 degrees C.

Whisk together the butter and sugars for a few minutes until soft and creamy.

Add the peanut butter and mix again. Then throw in the egg and do it again.

Fold in the bicarbonate of soda, flour and salt. Then stir in the oats, followed by the chocolate chips.

Roll out your cookies onto lined baking trays and stick in the oven.

This is the BIG ONE

The medium sized ones will take 15 minutes to bake perfectly. The giant one takes about 27 minutes to be golden and crisp on top.

Let cool on their respective trays for 10 minutes then move to a wire rack to finish cooling.

CHOW DOWN. You won't be able to wait until they're fully cool, but try not to burn your tongue.