Ingredients
The following ingredients have 15 Servings
- 2 cups old-fashioned or regular rolled oats
- ½ cup cane sugar* (may sub coconut sugar)
- 1 tsp. baking soda
- ¼ tsp. sea salt
- 2 whole eggs
- ¼ cup unsalted butter, softened (may substitute coconut oil for dairy-free)
- 1 tsp. pure vanilla extract
- 1 cup natural peanut butter, room temperature or heated slightly to achieve pourable consistency** (please read note below)
- ¾ cup dark or semi-sweet chocolate chips
Instruction
- Preheat oven to 350℉. Line two sheet pans with parchment paper.
- Combine the ingredients in a medium bowl, except for the chocolate chips. You can also use a standup mixer. Mix until well combined.
- Fold in the chocolate chips.
- If the dough is real sticky, let it sit for 5 minutes or place in the fridge.
- With a small cookie scoop, scoop dough onto pans to make about 2 dozen cookies give or take. With hands, slightly flatten each cookie dough mound to form a round cookie shape.
- Bake for 10-15 minutes or until cookie centers are done and outsides are golden. Baking time will depend on the size of the cookies. Start with 10 minutes and add time as needed.
- After removing from the oven, let the cookies set on pan for 10 minutes before transferring to a cooling rack.
