Servings: 24 small cookies 1x
Scale
Ingredients
- 2 cups old-fashioned or regular rolled oats
- ½ cup granulated sugar
- 1 teaspoon baking soda
- ¼ teaspoon fine salt
- 2 large eggs
- ¼ cup unsalted or salted butter, softened
- 1 teaspoon pure vanilla extract
- 1 cup natural peanut butter, room temperature or heated slightly to achieve pourable consistency*
- ¾ cup dark or semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉. Line two sheet pans with parchment paper.
- In a medium bowl, combine the oats, sugar, baking soda, ¼ teaspoon salt, eggs, butter, vanilla, and peanut butter. Mix by hand (or use a stand mixer) until well combined.
- Fold in the chocolate chips.
- If the dough is really sticky, place it in the fridge for 20-30 minutes.
- Using a small cookie scoop or two spoons, scoop about 1 ½-tablespoon mounds of the dough onto pans to make about 24 cookies. With the palm of your hand, slightly flatten each cookie dough mound to form a round cookie shape.
- Bake until the cookie centers are done and edges are golden, 10 to 15 minutes (baking time varies based on ovens). Baking time will depend on the size of the cookies. Start with 10 minutes and add time as needed.
- After removing from the oven, let the cookies cool slightly on the pan for 5 minutes before transferring to a cooling rack to cool completely.
Notes
* Peanut butter with a thinner consistency works best for this recipe. If it’s solid (such as Jif or Skippy), warm it over low heat or in the microwave for a few seconds until a thinner consistency is achieved. You don’t want the peanut butter hot, as it will melt the chocolate chips. Heat just enough so that it’s a smoother drizzly consistency.
May sub coconut sugar for the granulated sugar.
For dairy-free, substitute coconut oil for butter and use dairy-free chocolate chips or omit the chocolate chips.
Nutrition Information
- Serving Size: 1 cookie
- Calories: 163
- Fat: 9 g
- (Sat Fat: 4 g)
- Sodium: 148 mg
- Carbohydrate: 16 g
- (Fiber: 3 g
- Sugar: 7 g)
- Protein: 4 g
- Cholesterol: 17 mg