Ingredients
The following ingredients have 24 Servings
- 1 - 1/2 cups all-natural creamy or crunchy peanut butter (I used Jif Natural Crunchy, can also use Jif - no sugar added)
- 1/2 cup honey
- 2 teaspoons vanilla extract
- 2 large eggs (room temperature)
- 1/2 teaspoon baking soda
- 1/3 cup GF quick-cooking oats or regular quick-cooking oats (for gluten free use gluten free oats)
- 1 cup semi-sweet chocolate chips
- optional, can add chopped peanuts for extra crunch if desired.
Instruction
- Preheat oven to 350° and prepare a baking sheet by spraying with non-stick spray or line with parchment paper.
- In a large bowl, using mixer on low-to-medium speed, mix peanut butter, honey, vanilla, eggs, oats and baking soda until smooth and well combined. Fold in chocolate chips. Dough will be a little sticky, that's how it's supposed to be.
- Use a small cookie scoop to drop the cookie dough onto the prepared baking sheet. You can leave as is in the cookie scoop shape or pat down very lightly, depending how you want your cookies to look.
- Bake cookies for 8-10 minutes until puffed and lightly golden brown on edges. (Rotate baking pan halfway through baking time).
- Cool cookies on the cookie sheet for at least 10 minutes to set up, then transfer to a wire rack to cool completely.
