Oh hey. I noticed that it’s been a while since I’ve given you a cookie recipe. Please forgive me as I made you these ridiculously good-looking, chewy, thick, fat peanut butter oatmeal chocolate chip cookies. Without flour or butter!
Wait… WHAT? I swear this isn’t a joke.
First I need to confess that I LOVE LOVE LOVE peanut butter. In fact, I think if I was allergic I’d probably still eat it. I’m definitely one of those people who feels like it completes me in some way. Some of you may feel this way about Nutella and I totally get it; nut butters are creamy, addictive and awesome spread on just about anything. I usually do it animal-style aka straight out of the jar with a spoon.
Hmmmm I think I’m displaying signs of an addict. Are there any nut butter support groups out there?
Probably not… but these cookies? Perfect for people who are explicitly in love with peanut butter. Because they contain no butter of flour, they’re packed with true peanut butter flavor! Plus they bake up thick, chewy, and soft with slightly crispy edges (the way a cookie should be)!
It took me 6 tries to get this recipe perfect, and I’m confident that you’ll enjoy them as much as I did. Now let’s get a little scientific…
These cookies are made up of the following:
Peanut butter: I use old-fashioned creamy or chunky peanut butter (not all natural); the reason for this is that it’s already salted and contains stabilizers. However, if you do end up using all-natural unsalted peanut butter, remember to add in a pinch of salt and perhaps a bit more sugar and oatmeal to the dough.
Oatmeal: Do not use quick oats. You can use the traditional rolled oats. And remember to purchase certified gluten-free oats if you are baking for someone who is gluten-intolerant.
Dark Brown Sugar: If you’ve been making my recipes, you know that I typically use dark brown sugar in my cookie dough, as I believe it always leads to a chewier, richer cookie. These cookies are made with dark brown sugar too; however, light brown sugar would work fine. I’ve also made these with 1/2 cup of brown sugar instead of 2/3 cup and they still came out great but just taste a little more like oatmeal. If you’re curious as to how brown sugar is created, it’s simply molasses added to white sugar. Dark brown sugar=more molasses (and a better cookie too)!
Chocolate Chips: These are optional so feel free to substitute them with other add-ins such as: raisins, cranberries, white chocolate or butterscotch chips, or completely omit them. You can also use less chocolate chips if you’re trying to watch your sugar intake.
I think these cookies might have the potential to be considered ‘healthy’. Maybe?
I don’t know, I read a new study everyday.
For now, enjoy these with a big glass of milk.
We’ll just have to discuss the nut butter addicts group another time.
- Serves: 20 cookies
- Serving size: 1 cookie
- Calories: 147
- Fat: 8.7g
- Carbohydrates: 14.4g
- Sugar: 10.5g
- Fiber: 1.5g
- Protein: 4.4g
- 1 cup creamy or chunky peanut butter (not natural)
- 2/3 cup packed dark brown sugar OR coconut 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
- Preheat oven to 350 degrees F
- In small bowl mix together the oats and baking soda; set aside.
- 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.
- 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. 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.
Feel free to substitute almond butter or another nut butter in replace of peanut butter.
These cookies disappear quickly so I recommend doubling the recipe!