Peanut Butter Oatmeal Chocolate Chip Cookies
These simple yet delightful cookies are a mix of peanut butter, oats, and chocolate chips, delivering a comforting texture and flavor profile.
Ingredients
Wet Ingredients
- 2 pieces eggs for moisture and binding
- 1 cup peanut butter adds richness and structure
- ⅓ cup pure maple syrup provides sweetness and moisture
Dry Ingredients
- 1 ½ cups rolled oats creates chewiness and texture
- ¼ tsp baking soda helps with leavening
- ½ tsp ground cinnamon optional, for warmth in flavor
- ½ tsp sea salt enhances overall taste
Add-Ins
- ⅔ cup chocolate chips optional, for sweetness and richness
Instructions
Preparation
- In a mixing bowl, crack the two eggs and whisk until combined.
- Add one cup of peanut butter to the eggs and mix until smooth.
- Pour in the ⅓ cup of pure maple syrup and stir until fully integrated.
- Add in the 1 ½ cups of rolled oats and ¼ tsp of baking soda, mixing until just combined.
- If using, add ½ tsp of ground cinnamon and ½ tsp of sea salt, folding them into the dough.
- Fold in the ⅔ cup of chocolate chips, ensuring they are evenly dispersed.
Baking
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Scoop tablespoons of dough onto the baking sheet, spacing them apart.
- Bake in the oven for 10-12 minutes, or until golden around the edges.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to five days. For longer storage, refrigerate for up to two weeks or freeze for future enjoyment. Allow cookies to cool completely to prevent moisture buildup.