Peanut Butter-Oatmeal Chocolate Chip Cookies
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 cup all-purpose flour1 teaspoon baking soda¼ teaspoon salt1 stick (½ cup) unsalted butter, at room temperature½ cup creamy peanut butter½ cup granulated sugar1/3 cup light brown sugar½ teaspoon vanilla extract1 egg3/4 cup rolled oats3/4 cup semisweet chocolate chips
Directions:
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. (I didn't line my baking sheets with paper, but it keeps things clean and easier to remove cookies when they are done.)
2. Whisk together the flour, baking soda and salt; set aside.
3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
4. I used a heaping Tablespoon to keep the cookies a consistent size and dropped dough onto prepared baking sheets about 2 inches apart.
5. Bake for 10-12 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.
Serving Size: 2 dozen cookies
Number of Servings: 24
Recipe submitted by SparkPeople user LEXRAP.
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. (I didn't line my baking sheets with paper, but it keeps things clean and easier to remove cookies when they are done.)
2. Whisk together the flour, baking soda and salt; set aside.
3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
4. I used a heaping Tablespoon to keep the cookies a consistent size and dropped dough onto prepared baking sheets about 2 inches apart.
5. Bake for 10-12 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.
Serving Size: 2 dozen cookies
Number of Servings: 24
Recipe submitted by SparkPeople user LEXRAP.
Nutritional Info Amount Per Serving
- Calories: 156.2
- Total Fat: 8.9 g
- Cholesterol: 18.1 mg
- Sodium: 106.2 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 0.8 g
- Protein: 2.3 g
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