We all love cookies.
So, a cookie that’s made just a little bit healthier is ideal for those of us who want more than just one.
I have not been baking as much as I would like because we are trying to cut back on the sugary treats. This cookie recipe made things easier for our sweet cravings. It calls for a hefty serving of peanut butter. (Can you say protein?) And, instead of all-purpose flour, it solely uses old-fashioned rolled oats. Of course there is sugar; it’s a cookie recipe after all. But, because of the fat from the peanut butter, this recipe only uses a small amount of butter. I did include chocolate chips, but you could use raisins or any other kind of dried fruit instead. And the additional peanuts are completely optional. Cinnamon would be a lovely addition to these cookies as well.
I think you will enjoy these cookies as much as we did. They satisfy when the cookie craving hits, but without all the guilt. They make a great snack, and a couple of these cookies would satisfy as a breakfast. And might I add, they are perfect microwaved slightly and served with a glass of vanilla almond milk.
Looking for more cookie recipes? Try my Peanut Butter Jelly Bars.
Peanut Butter Oatmeal Chocolate Chip Cookies
- 1/2 stick unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 2 large eggs room temperature
- 1 1/4 tsp baking soda
- 1 tsp pure vanilla extract
- 1 cup crunchy peanut butter
- 3 cups old-fashioned rolled oats
- 1/2 cup roasted peanuts slightly chopped
- 12 oz semi-sweet chocolate chips
- Preheat oven to 350 degrees F. Beat together butter and both sugars in electric mixing bowl with paddle attachment until fluffy and well incorporated. Add in eggs, one at a time, beating until well combined. Add in baking soda and vanilla extract.
- Add in peanut butter and beat until well combined and creamy. Gently fold in oats and chocolate chips. Mixing until just combined.
- Using the cookie scoop of your choosing (baking times may vary) scoop balls of dough onto baking sheet, leaving approximately 2-in space between them. Flatten each dough ball slightly. Bake until set and cookies are slightly golden, approximately 12 to 15 minutes.
- Cool cookies and transfer to a wire rack to cool completely. Store cookies in an airtight container.