Peanut Butter Oatmeal Cookies
Low on flour, but need cookies now? Try these cookies which are packed with dietary fiber and protein!
Servings: 14 cookies
Ingredients
- 2 cups quick oats
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup creamy peanut butter
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup honey
- 1/2 cup dark or semi-sweet chocolate chips
Instructions
- Wash hands with soap and water for 20 seconds.
- Do not taste or eat any raw dough or batter made with uncooked flour and/or raw eggs.
- In a large bowl, whisk together oats, baking powder, baking soda, cinnamon, and salt.
- In a medium bowl, combine peanut butter, egg, vanilla, and honey. Whisk until blended.
- Scrape peanut butter mixture into oat mixture and stir just until combined. The dough will be wet and sticky. Fold in chocolate chips.
- Place in the refrigerator and let chill for at least 30 minutes or up to 3 days.
- When ready to bake, place a rack in the center of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Remove the cookie dough from the refrigerator (if it is very stiff, you may need to let it sit out for 5 to 10 minutes). With a cookie scoop or spoon, shape dough into 2-inch balls.
- Arrange the balls on the baking sheet, leaving 1 inch of space around each one. With clean fingers, gently flatten each cookie to be about 3/4-inch thick.
- Bake until cookies are golden and firm around the edges and set on top, about 9 to 10 minutes.
- Remove from the oven and let cool on the baking sheet for 2-5 minutes before transferring to a wire rack to completely cool.