Chewy oatmeal cookies rich in peanut butter flavor and studded with chocolate chips.
Chocolate and peanut butter. What a winning combination. I don’t mean to sound like a broken record but it’s just so true. Anyway, in almost a year and a half of blogging, I’ve only shared three chocolate-peanut butter recipes (Exhibit A, Exhibit B, Exhibit C). I believe that means I can share one more. Or, you know, possibly several more, but we’ll start with just one for now.
Some people don’t like oatmeal cookies. I don’t understand this. But then, I eat a lot of oatmeal–either hot oatmeal or granola or a granola bar every day. Or all three. I think some people (some of my relatives included) don’t like oatmeal cookies because they usually have raisins. What raisins ever did to them, I don’t know. But, relatives and those of you suspicious of the oatmeal cookie, here is an oatmeal cookie recipe with not a raisin in sight.
Instead, just creamy peanut butter and chocolate chips. Nothing to argue with there.
These cookies fall into the “chewy” cookie category, which I think I prefer. But because of the old-fashioned oats, they still have a bit of a bite to them. I made mine very rustic looking (on purpose, of course) but you could tidy yours up by actually rolling them into balls then gently pressing onto the cookie sheet. Or you can roll with the rustic look. They’ll taste fantastic, no matter how round they are–or aren’t.
Flourless Oatmeal Peanut Butter Chocolate Chip Cookies
makes 14-16 cookies
- 2/3 cup old-fashioned oats*
- 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1 large egg
- 1 cup peanut butter, room temperature
- 6 T brown sugar
- 1/2 chocolate chips (I used dark)
*Be sure to use gluten-free oats if you want these to be gluten-free.
Toss oats, cinnamon, and baking soda together in a small bowl. Set aside.
In a medium bowl, beat egg. Stir in peanut butter and brown sugar until combined. Pour in dry ingredients; mix to fully incorporate. Fold in chocolate chips.
Cover, and chill in the refrigerator for at least 30 minutes.
Preheat oven to 350ºF. Line 1-2 baking sheets with parchment paper or silicone baking mats. Scoop dough onto baking sheets in spoonfuls of about 1.5 T. They will not spread much during baking, but do not overcrowd the baking sheet.
Bake 9-10 minutes. The cookies will still look underbaked, but after a few minutes out of the oven, they will begin to look more “solid.” A longer baking time will give you a crispier cookie, which I suppose you could do. Cool about 10 minutes on the pan before removing to a cooling rack to cool completely…or to be eaten.