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Peanut Butter Oatmeal Chocolate Chip Cookies {flourless, no butter}
- Prep Time: 5 minutes
- Cooking Time: 10 Minutes
- Serves: 20 cookies
Peanut Butter Oatmeal Chocolate Chip Cookies {flourless, no butter}
- Recipe Submitted by Rosemary on 11/22/2014
Category: Holiday, Kids, Cookies, Chocolate
Ingredients List
- 1 cup creamy or chunky peanut butter (not natural)
- 2/3 cup packed dark brown sugar
- 1 1/2 teaspoons vanilla
- 2 large eggs
- 2/3 cup rolled oats (gluten-free if desired)
- 1 teaspoon baking soda
- 2/3 cup chocolate chips
Directions
1. Preheat oven to 350 degrees F
2. In small bowl mix together the oats and baking soda; set aside.
3. In a large bowl beat peanut butter, brown sugar, eggs and vanilla with an electric mixer until smooth, about 3 minutes. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.
4. Roll cookies into 2 inch dough balls and place onto cookie sheet 2 inches apart, then BARELY flatten the top of the cookie with your hand. 5. The dough should be pretty sticky so if you find this method annoying, simply use a cookie scoop to drop the cookie dough onto the prepared baking sheet. The cookies may not be as round in shape and perhaps a bit thicker, but that's okay, they will still be delicious.
Bake cookies for 9-11 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. Makes 16-20 cookies.
2. In small bowl mix together the oats and baking soda; set aside.
3. In a large bowl beat peanut butter, brown sugar, eggs and vanilla with an electric mixer until smooth, about 3 minutes. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.
4. Roll cookies into 2 inch dough balls and place onto cookie sheet 2 inches apart, then BARELY flatten the top of the cookie with your hand. 5. The dough should be pretty sticky so if you find this method annoying, simply use a cookie scoop to drop the cookie dough onto the prepared baking sheet. The cookies may not be as round in shape and perhaps a bit thicker, but that's okay, they will still be delicious.
Bake cookies for 9-11 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. Makes 16-20 cookies.
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