We’re on a giant-cookie kick around here! These super-sized peanut butter cookies get a little extra texture from old-fashioned rolled oats. They’re the perfect size for packing into a lunchbox or for an after-school snack. If you have extra time, double the batch and freeze the extra cookies, wrapping each in a sandwich-sized ziplock bag and putting all the bags into a large freezer bag.
Giant Peanut Butter-Oatmeal Cookies
Makes 13 cookies
1/2 cup vegetable shortening
1/2 cup peanut butter
7 1/2 oz. dark brown sugar
1 tsp salt
1 tsp vanilla extract
1 1/4 cups flour
1/2 cup old-fashioned rolled oats
2 tsp baking soda
1/2 oz. Demerara sugar
Combine shortening, peanut butter, brown sugar, salt, egg and vanilla in mixing bowl and beat until combined. Slowly beat in flour, oatmeal and baking soda until soft dough forms. Preheat oven to 275.
Divide dough into 13 portions (roughly 1/4 cup each; if you’re using a scale, each portion will be exactly 2 oz.) Roll into balls and dip into Demerara sugar. If you want those signature criss-cross patterns on the cookies, use a meat fork or a potato masher–super-sized tools for super-sized cookies!
Place on baking sheet covered with parchment or a Silpat. Allow plenty of room between cookies–6 or 7 on a single baking sheet.
Bake 18 minutes at 275. Cookies will appear soft and puffy when removed from the oven. Allow to cool on the cookie sheet at least 10 minutes before removing from pan.
Store in an airtight container.