Side Pannel
Healthy Oatmeal Cookies
Healthy Oatmeal Cookies
- Recipe Submitted by maryjosh on 01/30/2019
Ingredients List
- 1 Cup Oat flour you can grind oats in a food processor or blender to make this!
- 2/3 Cup Oatmeal
- 1 tsp Baking soda
- 1/4 tsp Salt
- 1/2 Cup Butter
- 1/2 Cup Creamy peanut butter melted (if using natural, make sure it mixed really well!)
- 1/2 tsp Vanilla extract
- 1 Egg lightly beaten
- 6 tbsp brown sugar packed
- 1/4 Cup Splenda or sugar if you wish
- 1/4 Cup Chocolate chips or some kind of chopped up chocolate. I used Hersheys Kisses
- 1/4 Cup Honey roasted peanuts chopped.
Directions
Preheat oven to 350 degrees.
In a medium bowl, mix together the oat flour, baking soda, and salt. Set aside.
In a small sauce pan over medium heat, melt the butter. Stir it regularly to ensure even melting.
Once the butter is melted, begin to stir it constantly. It will turn yellow, foam up and eventually begin to turn brown and smell nutty. Once it does this, remove it from the heat and pour into a large mixing bowl.
Into the butter, whisk the melted peanut butter, brown sugar and Splenda. Mix well so that no brown sugar chunks are left.
Add in the lightly beaten egg and vanilla. Mix everything up really well.
Slowly add the flour mixture into the butter mixture, a little at a time.
Fold in the oats, chocolate and chopped peanuts.
Refrigerate the dough for at least 30 minutes, preferably an hour or two.
Line a cookie sheet with parchment paper and roll the cookies into balls. You want the balls to be higher than they are wide, so they don't spread everywhere and they are nice and chewy!
Bake for only 8-9 minutes. The cookies will feel very underdone, but they cook a lot more on the pan when they are cooling!
Let them cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.
In a medium bowl, mix together the oat flour, baking soda, and salt. Set aside.
In a small sauce pan over medium heat, melt the butter. Stir it regularly to ensure even melting.
Once the butter is melted, begin to stir it constantly. It will turn yellow, foam up and eventually begin to turn brown and smell nutty. Once it does this, remove it from the heat and pour into a large mixing bowl.
Into the butter, whisk the melted peanut butter, brown sugar and Splenda. Mix well so that no brown sugar chunks are left.
Add in the lightly beaten egg and vanilla. Mix everything up really well.
Slowly add the flour mixture into the butter mixture, a little at a time.
Fold in the oats, chocolate and chopped peanuts.
Refrigerate the dough for at least 30 minutes, preferably an hour or two.
Line a cookie sheet with parchment paper and roll the cookies into balls. You want the balls to be higher than they are wide, so they don't spread everywhere and they are nice and chewy!
Bake for only 8-9 minutes. The cookies will feel very underdone, but they cook a lot more on the pan when they are cooling!
Let them cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.
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