Peanut Butter Oatmeal Chocolate Chip Cookies
Delicious chewy cookies made with peanut butter, oats, and chocolate chips, perfect for any occasion.
Ingredients
Wet Ingredients
- 2 large eggs Use room-temperature eggs for better incorporation.
- 1 cup peanut butter Smooth or chunky, natural recommended.
- 1/3 cup pure maple syrup Provides natural sweetness.
Dry Ingredients
- 1 1/2 cups rolled oats For best texture, use rolled oats.
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon Optional for added flavor.
- 1/2 tsp sea salt
Mix-ins
- 2/3 cup chocolate chips Optional; can substitute with nuts or dried fruit.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a large cookie sheet with parchment paper.
- In a mixing bowl, whisk the eggs until lightly beaten.
- Add the peanut butter and maple syrup to the eggs and stir until smooth.
- Incorporate the rolled oats, baking soda, cinnamon (if using), and sea salt until a thick, sticky dough forms.
- Fold in the chocolate chips until evenly distributed.
Baking
- Drop mounds of dough onto the prepared cookie sheet, spacing them about 2 inches apart.
- Bake for 9-12 minutes or until the edges are slightly firm. Recommended baking time is 10 minutes for large cookies.
- Let cookies cool on the sheet for 10 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to 4 days. If they soften too much, re-crisp in a 300°F oven for 5 minutes. For a nut-free option, substitute peanut butter with sunflower seed butter.