Wyoming Whopper Cookies Recipe

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Wyoming Whopper Cookies Recipe
Wyoming Whopper Cookies Recipe photo by Taste of Home
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Wyoming Whopper Cookies Recipe

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Publisher Photo
These big country cookies are made to travel—in fact, I came up with this recipe while trying to match a commercial cookie that was good, but too crumbly to carry. —Jamie Hirsch, Powell, Wyoming
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2/3 cup butter or margarine
  • 1-1/4 cups packed brown sugar
  • 3/4 cup sugar
  • 3 eggs, beaten
  • 1-1/2 cups chunk-style peanut butter*
  • 6 cups old-fashioned oats (not quick-cooking)
  • 2 teaspoons baking soda
  • 1-1/2 cups raisins
  • 2 cups (12 ounces) semisweet chocolate chips

Directions

(*I use Jif brand peanut butter. If unavailable, use another brand but add several tablespoons water to mixture.) In a large saucepan, melt butter over low heat. Blend in sugar, eggs and peanut butter; mix until smooth. Add oats, baking soda, raisins and chocolate chips (dough will be sticky).
Drop on a greased baking sheet with a No. 20 ice cream scoop or large spoon. Flatten slightly. Bake at 350° for about 15 minutes. Remove cookies to a wire rack to cool. Yield: 2 dozen.
12 servings, 2 per serving. Yield: 2 dozen.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Wyoming Whopper Cookies in Country June/July 1987

Nutritional Facts

2 each: 768 calories, 39g fat (15g saturated fat), 80mg cholesterol, 499mg sodium, 101g carbohydrate (65g sugars, 8g fiber), 17g protein.

  • 2/3 cup butter or margarine
  • 1-1/4 cups packed brown sugar
  • 3/4 cup sugar
  • 3 eggs, beaten
  • 1-1/2 cups chunk-style peanut butter*
  • 6 cups old-fashioned oats (not quick-cooking)
  • 2 teaspoons baking soda
  • 1-1/2 cups raisins
  • 2 cups (12 ounces) semisweet chocolate chips
  1. (*I use Jif brand peanut butter. If unavailable, use another brand but add several tablespoons water to mixture.) In a large saucepan, melt butter over low heat. Blend in sugar, eggs and peanut butter; mix until smooth. Add oats, baking soda, raisins and chocolate chips (dough will be sticky).
  2. Drop on a greased baking sheet with a No. 20 ice cream scoop or large spoon. Flatten slightly. Bake at 350° for about 15 minutes. Remove cookies to a wire rack to cool. Yield: 2 dozen.
  3. 12 servings, 2 per serving. Yield: 2 dozen.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Wyoming Whopper Cookies in Country June/July 1987

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Reviews forWyoming Whopper Cookies

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MY REVIEW
Diana User ID: 9230321 270253
Reviewed Aug. 1, 2017

"Made these tonight. First, I would let the butter mixture cool to room temp before adding eggs or chocolate chips. My chips melted into the batter. Secondly, 15 minutes was way too long for my oven. 11 minutes, then 5 minutes cooling on the baking tray. I think I will drizzle frosting. Even though there's a ton of sugar they're lacking something...perhaps some salt."

MY REVIEW
LYNN3029 User ID: 8496179 254846
Reviewed Sep. 30, 2016

"These are so good! Love the huge size. Perfect for a little gift to elderly and the young. My grand kids were so excited and also my elderly neighbors."

MY REVIEW
contrarywife User ID: 2675625 234977
Reviewed Oct. 15, 2015

"These are good but I probably will not make them again; however, for those of you who are gluten sensitive, these contain no flour so they're gluten free if you use gluten-free oats. I'm sure gluten sensitive folks would LOVE these. They're just not my style."

MY REVIEW
hchambers User ID: 7140928 226922
Reviewed May. 25, 2015

"Great cookie! It has everything you could ask for. My kids call them cowboy cookies. Will definitely be making these again."

MY REVIEW
Dale2650ford User ID: 2553271 39570
Reviewed Oct. 26, 2014

"These are the best cookies EVER! You can substitute different dried fruit - we really like dried cherries -- or use milk chocolate chips instead of semi sweet depending on your taste. I've also used creamy peanut butter - no matter what the substitute, they are great! I'd give more stars if they were available!"

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