(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.
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. Enjoy!
Prep: 25 minutes | Bake: 30 mins | Yield: 25-30 servings
- 2 ¼ sticks unsalted butter, melted
- 2 ¼ cups bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 tablespoons cocoa powder
- ¼ cup granulated sugar
- 1 ¼ cups dark brown sugar
- 1 extra-large egg
- 1 extra-large egg yolk
- 2 tablespoons whole milk
- 1 ½ teaspoons vanilla extract
- 2 cups semisweet chocolate chips
Melt the butter in a small saucepan over low heat and set aside to cool.
Sift together the flour, salt, baking soda and cocoa powder. Set aside. Pour the melted butter into your stand or hand mixer bowl. Add the sugars and beat on medium speed for 3 minutes. Add the whole egg, the egg yolk, milk and vanilla extract, mix well, about 2 minutes. Reduce the mixer speed to medium/low, and slowly add the egg mixture. Mix until thoroughly combined, about 30-40 seconds.
Slowly integrate the dry ingredients into the batter. Once the flour is worked in, drop the speed to low and add the chocolate chips. Refrigerate the dough for 1 hour.
Preheat the oven to 375˚ F. Place racks in the top third and bottom third of the oven.
Using ice cream or cookie scooper, scoop the dough into 2 tablespoons portions onto parchment-lined half cookie sheet pans, 8 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.
Note: A darker sugar makes cookies chewier. Also, you may substitute Splenda for regular sugars should you wish a sugar-free cookies. I did, and it was fantastic!
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1/4 teaspoon salt
1 tsp vanilla extract
1 cup creamy peanut butter
1 stick butter, softened
1/2 cup white chocolate chips
1/2 cup dark chocolate chips
1/4 cup raisins, optional
2 teaspoons baking soda
4 1/2 cups (old fashioned) oatmeal
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes. Do not over bake. Let stand for about 3 minutes before transferring to wire racks to cool.