PB Oatmeal Cookies
You’ll want to eat more than one of these chewy, delicious cookies.
Ingredients
2 cups quick cooking oats
1 1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup creamy peanut butter
1 large egg at room temperature
1 teaspoon (regular or imitation) vanilla extract
1/2 cup honey
1/3 cup dark or semi-sweet chocolate chips
Equipment
Large bowl
Baking sheet
Aluminum foil
Plate or wire rack
Utensils
Stirring spoon
Measuring cups or spoons
Instructions
- Before you begin, wash your hands, surfaces, utensils, and tops of cans.
- In a large bowl, mix together the oats, baking powder, baking soda, salt and cinnamon. Mix together until well combined.
- In the same bowl, add peanut butter, egg, vanilla, and honey. Mix together until just combined, and dough is still wet and sticky. Do not over mix.
- Add chocolate chips and mix gently, being careful not to over stir. Place in the refrigerator and let chill for at least 30 minutes.
- Move oven rack to center of oven and pre-heat to 350 degrees.
- Line a large baking sheet with aluminum foil. Remove the dough from the refrigerator, if dough is stiff and hard to scoop let sit for 5-10 minutes until lightly softened. Using a spoon, form 2-inch balls of dough. Place on baking sheet, leaving 1-inch between them. Gently flatten each cookie to be about 3/4-inch thick.
- Bake for 12 to 15 minutes until the cookies are golden on the edges, and firm on top.
- Let cookies set on cookie sheet for 2 minutes to cool, then remove from cookie sheet and allow to finish cooling on plate or wire rack.
Nutrition Facts
Serving Size
1 cookie
Per serving
Amount
Calories
120
Total Fat
5g
Sodium
135mg
Total Carbohydrate
15g
Protein
3g
