Real Recipes From Real Home Cooks ®

oh my goodness cookies!

(1 rating)
Recipe by
Susan Bryan
Willis, TX

I like a cookie every now and again. I like a 'loaded' cookie even more! My family was needing a treat and it was a bit too warm to make pie. Since these are large cookies, the kitchen wouldn't be too warm for too long. The smiles on their faces were well worth it! These are large, bakery sized cookies [although you can make them smaller - just cut the baking time in half] and make a good "I need something sort of sweet, but what[?] treat". You can substitute what you have in your pantry, these are what I had in mine. They make a great YUM! Hope you enjoy them like my family does.

(1 rating)
yield serving(s)
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For oh my goodness cookies!

  • 1 c
    butter or margarine - softened
  • 1 c
    peanut butter - smooth or crunchy [i used smooth]
  • 1 1/2 c
    white sugar
  • 1/2 c
    brown sugar
  • 2
    eggs [i had large ones on hand - medium work well too]
  • 2 tsp
  • 4 c
    oatmeal, uncooked [i had quick cook on hand, but have used anything but instant]
  • 1 c
    all purpose flour [optional, but it gives good body to the finished cookie]
  • 2 1/2 tsp
    cinnamon [i like a good spice in my cookie, if you don't like that much, you can use less]
  • 1/2 tsp
    ground cloves
  • 1/2 tsp
    ground ginger
  • 1/2 tsp
    ground allspice
  • 1 tsp
  • 1 1/2 tsp
    baking soda
  • 1/2 to 1 c
    semi-sweet chocolate chips [can use milk or dark too, what ever is on hand]
  • 1/2 t 1 c
    crushed walnuts [totally optional - can also use other nuts as desired]
  • 1 c

How To Make oh my goodness cookies!

  • 1
    Mix all the dry ingredients in a bowl - blend well.
  • 2
    Mix eggs, butter, peanut butter, vanilla together and beat until smooth and well blended.
  • 3
    Add wet to dry and mix well. This will be rather stiff since there's so much to go together - so use a good wooden spoon!
  • 4
    Preheat oven to 375 degrees. Line cookie sheets with parchment paper.
  • 5
    Using an ice cream scooper - line up 6 to 12 scoops of dough onto the pan and pat down a bit. [I used smaller baking sheets, so I got 6 to a pan] These are BIG cookies. [You can make smaller ones, but we wanted bakery sized cookies!]
  • 6
    Place in oven - and after about 10 minutes, switch the pans around to get a more even bake. All together - these large cookies take about 20 minutes to bake so that you get the centers done.
  • 7
    Remove pans from oven and let the cookies rest on the pans for about 5 minutes so that they can firm up.
  • 8
    Remove them to a wire rack to finish cooling - as you move them from the pan to the rack, they may start to tear a bit if you didn't let them firm up on the pan - NO WORRIES - just push them back together and they'll finish cooling well.
  • 9
    This makes 2 dozen large, bakery sized cookies. To store - place in a lidded container or a cookie jar.