(Prep Time: 15 mins | Cook Time: 10 mins | Yields: 2 dozens)
3 extra large eggs
¾ cup light brown sugar
¾ cup granulated sugar
1 teaspoon pure vanilla extract
1 ¼ cup creamy peanut butter
1 stick unsalted butter, softened
¼ teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
4 ½ cups (old fashioned) oatmeal
½ cup dark chocolate chips, or more
Preheat the oven to 350° degrees F. Line cookie sheets with parchment paper, foil or nonstick baking mats.
In a large mixing bowl, mix eggs, sugars, vanilla, peanut butter and butter well.
In another bowl, whisk salt, baking soda, cinnamon and oatmeal. Pour in dry ingredients into the peanut butter batter, and mix well to blend. Stir in chocolate chips.
Drop a tablespoon of the cookie batter onto the prepared cookie sheets using a ice cream scooper, about 1–inch apart. Strictly bake for to 10 minutes. Let stand for about 5 to 10 minutes before transferring to a wire racks to cool.
Mei’s Note: Like my other recipes, I wanted a “healthy” oatmeal-peanut butter cookies, so I used Splenda as a substitute for white (granulated) and brown sugars. You can also add ¼ more cup of oatmeal if you like your cookies to be a little “crumbly”. Also, I made my own “Homemade Peanut Butter” to avoid (the too much) sodium from one bought at a local grocery store. Making peanut butter at home is very easy. Next time, I’ll make sure to post the recipe & photo in here, too.