These cookies are a delightful twist on the classic monster cookie, featuring a perfect balance of peanut butter, oats, and chocolate chips.
Preheat your oven to 350°F (175°C).
Always preheat the oven to ensure even baking.
In a large mixing bowl, combine the peanut butter, butter, brown sugar, and granulated sugar. Beat until the mixture is light and fluffy.
Use room temperature butter for easier mixing.
Add the eggs and vanilla extract to the bowl. Beat for an additional 2 minutes until well incorporated.
Crack the eggs into a separate bowl first to avoid shell pieces.
Mix in the baking soda, ensuring it is evenly distributed.
Sift the baking soda to avoid clumps.
Stir in the oatmeal, walnuts, and chocolate chips until the dough is well combined.
Fold the ingredients gently to maintain the texture.
Drop 1/3 cup portions of dough onto an ungreased baking sheet, spacing them 4 inches apart.
Use an ice cream scoop for uniform cookie sizes.
Flatten each portion slightly with a spatula to about 3 1/2 inches in diameter.
Dip the spatula in water to prevent sticking.
Bake in the preheated oven for 12-14 minutes, or until the edges are golden brown.
Rotate the baking sheet halfway through for even baking.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Allowing the cookies to cool slightly on the sheet helps them set.
Serve the cookies with your favorite beverage and enjoy!
Store leftover cookies in an airtight container to keep them fresh.