Wait… WHAT? I swear this isn’t a joke.

First I have to confess that I REALLY LIKE LOVE LOVE peanut butter. Actually, I believe if I was sensitive I’d probably still eat it. I’m definitely one of those individuals who feels as though it completes me in some way. Some of you may feel in this manner about Nutella and I totally get it; nut butters are creamy, addictive and awesome spread on just about anything. I usually do it animal-style aka straight from the jar having a spoon.
Hmmmm I think I’m displaying symptoms of an addict. Are there any nut butter organizations out there?
Probably not really… but these cookies? Perfect for folks who are explicitly in love with peanut butter. Simply because they contain no butter of flour, they’re packed with true peanut butter flavor! And they also bake up heavy, chewy, and smooth with somewhat crispy sides (just how a cookie ought to be)!
It took me 6 attempts to get this formula great, and I’m confident that you will enjoy them in so far as i did. Now let’s get yourself a little technological…
These cookies are made up of the following:
Peanut butter: I use old-fashioned creamy or chunky peanut butter (not absolutely all natural); the reason behind this is that it is already salted possesses stabilizers. However, should you choose end up using all-natural unsalted peanut butter, remember to add a pinch of salt and perhaps a bit more sugar and oatmeal towards the dough.
Oatmeal: Usually do not use quick oats. You can use the traditional rolled oats. And be sure you purchase accredited gluten-free oats if you’re baking for someone who is gluten-intolerant.
Dark Brown Sugars: If you have been building my recipes, you understand which i typically use dark brown sugar in my cookie dough, as I really believe it always leads to a chewier, richer cookie. These cookies are created with darkish sugar too; nevertheless, light brown sugar would work great. I’ve also made these with 1/2 glass of brown sugar rather than 2/3 cup and they still arrived great but just taste a little more like oatmeal. If you’re curious concerning how brown sugars is created, it’s simply molasses put into white sugar. Dark brown sugar=even more molasses (and an improved cookie as well)!
Chocolate Chips: These are optional so experience free to alternative them with additional add-ins such as for example: raisins, cranberries, white delicious chocolate or butterscotch chips, or completely omit them. You can also use less delicious chocolate chips if you’re trying to watch your sugar intake.
I believe these cookies might have the potential to be looked at ‘healthy’. Maybe?
I don’t know, We read a fresh study everyday.
For now, enjoy these with a big cup of milk.
We’ll just have to discuss the nut butter lovers group another time.
5.0 from 1 reviews
Ingredients
1 1/2 teaspoons vanilla
1 teaspoon cooking soda
2/3 cup chocolate chips
Preheat oven to 350 degrees F
In normal size bowl mix together the oats and baking soda; set aside.
In a large bowl beat peanut butter, brown sugar, eggs and vanilla with an electric mixer until clean, about three minutes. Mix in dry ingredients with a solid wood spoon, then softly fold in delicious chocolate chips.
Roll cookies into 2 inches dough balls and place onto cookie sheet 2 ins apart, after that BARELY flatten the top from the cookie with your hand. The dough should be pretty sticky so if you find this method irritating, simply use a cookie scoop to drop the cookie dough onto the prepared cooking sheet. The cookies may possibly not be as round in form and perhaps a bit thicker, but that’s alright, they will still be delicious.
Bake cookies for 9-11 a few minutes and remove when sides barely commence to turn a golden brown. The cookies may appear a little underdone, however they will continue to cook once you remove them from your oven. Great for 2 minutes around the cookie sheet after that transfer to some cable rack to awesome completely. Repeat with staying cookie dough. Makes 16-20 cookies.
You can use less sugar or less chocolate chips to save calories – I have tried using 1/2 cup of sugar and 1/2 cup mini chocolate potato chips and they turned out great!
Feel free to substitute almond butter or another nut butter in change of peanut butter.
These cookies disappear quickly therefore i recommend doubling the recipe!
Heyyyy these appear surprisingly good and pig feet boiled I think I am giving them a whirl shortly!
An email about brown sugar that my mother pointed out to me once…actual natural brown sugars comes from glucose cane. White glucose (which often comes from beets) shaded with molasses has a identical taste to real brown sugars but can’t actually match its depth of taste. The good stuff is completely worth the excess 20 to 30 cents and i believe it would actually shine with this cookie
1 c. peanut butter (your choice)
1 c. sugar (I have always used white, but brown may work almost as well)
1 egg
1 tsp. vanilla (optional)
Mix collectively. Drop onto cookie sheet, flatten somewhat with sugared fork/glass/hands, etc… Bake at 350 or 375 (higher temperature results in crisper cookie with an increase of roasted peanut taste) for about 7-10 moments or til gently browned on edges. These used to be the only real peanut butter cookies I available, because they were soooo yummy and incredibly easy. I’ve made the decision that adding flour to some peanut butter cookie just insults the peanut butter!!
(This formula for the oatmeal peanutbutter delicious chocolate chip cookies might just give it a work your money can buy though!!)
nutritional info:
For 20 cookies, with chocolate potato chips, 141 calories; without chocolate chips, 103 calories.
Per cookie:
Cal – 160.
Carb – 17g.
Sugar – 13g.
Up to you as an individual to determine how healthy this is considered. Def much better than store bought, but I also don’t know how big is each cookie therefore…
Hope this helped!
Talking about nut butter addiction… (I’m not carrying out that for personal promotion! I must say i just determine with people dependent on nut butter).
I believe these would be the following cookies I make… finishing my semester, so now’s the time!
OMG We sincerely usually do not think that I will want to make every other cookie formula after trying that one, well done! I don’t know exactly what I did so (overmix? substitutions? etc), however the consistency of the cookie correct from the oven has a macaron-like texture that is kind of raised, shiny, and organised, but still soft. The interior is more typically cookie-like and doughier, therefore the combination of the two textures is to die for (just like a macaron!).
So simple, so good !
I only had large flake oats readily available. THEREFORE I pulsed them in a meals processor a few times. I also added 2tbs Whole wheat Bran.
They are insanely great. I had been skeptical. I found the recipe when I sought out “peanut butter cookies with no butter,” thinking I’d look for a formula for cookies that used a little essential oil rather than butter, and for no cause other than there was no butter in the house. We’d oatmeal, when I came across the formula, I decided to check it out. I almost produced fifty percent the batter in the event they were a disaster. It’s a good thing I didn’t slice the recipe in two because I would have experienced to create another batch within an hour.
Awesome recipe!