Peanut butter oatmeal chocolate chip cookies

Peanut Butter Oatmeal Chocolate Chip Cookies

Peanut butter oatmeal chocolate chip cookies

These days, it seems like more and more people have food sensitivities and allergies (including myself). In truth, I often don’t eat many of the decadent sweets that I make – I’m sensitive to gluten and dairy (though, I often through caution to the wind, and enjoy small bites – which sometimes works out just fine, other times, not so much!). I’m starting to delve into the world of gluten-free baking, filled with a wide variety of alternative flours. The sheer number of flours alone in many gluten-free recipes can be seriously overwhelming, and I’m also very happy to find tummy-friendly recipes that I can make with what I already have in my pantry. And these cookies are seriously simple, and really, really delicious! They’re soft, super peanut buttery, and filled with texture from the oats, peanuts, and chocolate chips. I promise that you won’t miss the butter and flour one bit.

One note on the dough – it’ll seem seriously oily, particularly when you’re shaping the cookies. Don’t worry; it’ll all come together in the end!

Peanut Butter Oatmeal Chocolate Chip Cookies

Yield: 32 cookies

Ingredients

  • 2 cups smooth peanut butter
  • 1 cup packed light or dark brown sugar
  • 4 teaspoons vanilla extract
  • 4 large eggs
  • 1 1/3 cups old-fashioned rolled oats
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1/2 cup dark chocolate chips
  • 1/2 cup roasted peanuts, roughly chopped
  • Sea salt, for sprinkling

Method

  1. Preheat oven to 350F. Line two baking sheets with parchment or silpats.
  2. Combine oats, baking soda, and salt in a small bowl; set aside.
  3. Combine peanut butter and sugar in the bowl of a stand mixer. Fit mixer with paddle attachment, and beat on medium speed until somewhat light and fluffy, about 2-3 minutes.
  4. Add eggs, one at a time, and then beat in vanilla.
  5. Add dry ingredients, and mix on low until just combined.
  6. Roll dough into approximately 2” balls, place on baking sheets, and flatten slightly (I like to bake 8 on a sheet at a time). Sprinkle with sea salt.
  7. Bake for 9-11 minutes, until edges are just starting to turn golden.
  8. Let cool on pan for about 5 minutes before transferring to a wire rack to cool completely.

Source: Slightly adapted from Milk & Honey

Print Recipe

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