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Wyoming Whopper Cookies

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 dozen

Ingredients

  • 2/3 cup butter, cubed
  • 1-1/4 cups packed brown sugar
  • 3/4 cup sugar
  • 3 large eggs, beaten
  • 1-1/2 cups chunky peanut butter
  • 6 cups old-fashioned oats
  • 2 teaspoons baking soda
  • 1-1/2 cups raisins
  • 2 cups semisweet chocolate chips

Directions

  • In a large saucepan, melt butter over low heat. Stir in the brown sugar, sugar, eggs and peanut butter until smooth. Add oats, baking soda, raisins and chocolate chips (dough will be sticky).
  • Drop on a greased baking sheet with an ice cream scoop or large spoon. Flatten slightly. Bake at 350° for 15 minutes. Remove cookies to a wire rack to cool.
Editor's Note
Reduced-fat peanut butter is not recommended for this recipe.
Nutrition Facts
2 each: 768 calories, 39g fat (15g saturated fat), 80mg cholesterol, 499mg sodium, 101g carbohydrate (65g sugars, 8g fiber), 17g protein.
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Reviews

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Average Rating:
  • Keli
    Aug 8, 2020

    We love this recipe-we changed from raisins to Craisins. We also changed the chunky peanut butter to Sun butter (1 cup) and add 1/2 cup of granola for the crunch. We press a thumbprint in the cookie and bake 10 minutes and then add 4 mini marshmallows in the center and return to the oven to bake for the remaining 5 minutes!! YUMMY and a great snack and breakfast alternative. They do not last long......

  • Deb
    Jul 28, 2020

    Loved it! Added the salt on top as recommended and took off the heat before I added eggs and chocolate chips. Was a big hit with the family.

  • Keri
    Jul 25, 2020

    I tried the salt, i tried baking a batch for less time.. still all were dry :( it made a lot of cookies and the flavor was there, but really dry and fell apart.

  • Beverly
    Jul 24, 2020

    What may we replace the peanut butter with, we have allergies.

  • linda.donaldson
    Jul 24, 2020

    The recipe, from Taste if Home, I received does not show chocolate chips, or how many cups. I will allow batter to cool in order to guesstimate an amount.

  • tsuop
    Jul 24, 2020

    I found these cookies to be dry & sort of Blah, they're like Laura Bush's Texas cookies.

  • Lois
    Apr 19, 2020

    Very good cookies. I read the other reviews and sis what they suggested. I used cranberries instead of raisins. My husband and my grandson like them

  • marcibanes
    Mar 23, 2020

    These cookies are fabulous and so easy to make. The next time that I make these cookies I am going to replace the raisins with diced apples. I did not make them to whopper size just regular cookie size. A must make!!

  • belairbaby
    Jul 29, 2019

    Before I made these cookies, I read all the reviews so I could see what others suggested, and I used those comments to make the cookies and think they are delicious! Variations on the above recipe that I made: once the butter, sugars, peanut butter, eggs, oatmeal, baking soda and raisins were added, I removed the pan from the heat. I let it cool slightly before adding the chocolate chips since I noted that some people had issues with them melting. Then, once the cookies were scooped and flattened slightly, I sprinkled with Maldon sea salt before baking, Lastly, I only baked for 11 minutes, and that amount of time was perfect, which I understand depends on your oven, but I wanted to start with less time to make sure I did not burn them. I will definitely be making these again...yum!

  • asnunez
    Jul 26, 2019

    Made these twice. First time, BLAH as the dickens and a mess. Everything melted everywhere. Second time, We didn’t melt anything. Just go room temperature on everything PLUS, please People, SALT!!! Salt does add flavor. Also, if you add it, you don’t need as much sugar. We added 1/2 teaspoon Kosher Salt and the difference was phenomenal.