Description
Oversized patriotic cookies with peanut butter, oats, and festive red, white, and blue chocolate candies. Uses the pan-banging technique for a fudgy center and crisp edges. Soft and chewy with a rich, balanced flavor.
Ingredients
3/4 cup (170g) unsalted butter, softened
1 cup (200g) light brown sugar, packed
1/4 cup (50g) granulated sugar
1/2 cup smooth peanut butter, room temperature
1 large egg
1 extra egg yolk
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 cup candy-coated chocolates (M&Ms in red, blue, and white)
Instructions
Preheat oven to 350°F (180°C)
In a large bowl, combine flour, granulated sugar, brown sugar, baking soda, and salt
Add softened butter, peanut butter, and vanilla extract; mix until smooth
Beat in egg and egg yolk until incorporated
Stir in oats, semi-sweet chocolate chips, and white chocolate chips
Scoop tablespoonfuls of dough and roll into balls
Place 3-inch apart on parchment-lined baking sheets
Press 2-3 candy-coated chocolates into each cookie
Bake 11 minutes, then remove from oven
Gently tap the pan on the counter to flatten cookies slightly and prevent overbaking
Let cool completely on the pans
Notes
Use vegan butter for a dairy-free version
Avoid over-processing the dough to maintain texture
Store in an airtight container for up to 5 days
Semi-sweet and white chocolate can be substituted with halal dark chocolates if preferred
Pan-banging technique is crucial for even chocolate distribution
- Prep Time: 15
- Cook Time: 11
- Category: Easy & Delicious Homemade Cookie Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 6g
- Carbohydrates: 27g
- Fiber: 0.7g
- Protein: 3g
- Cholesterol: 28mg