Ingredients

The following ingredients have 35 Servings
  • 2 cup creamy peanut butter (I use Skippy Naturals, with 3g sugar)
  • 2 large eggs (lightly beaten)
  • ½ cup dark brown sugar (packed)
  • ½ cup granulated sugar
  • 2 tsp baking soda (Arm & Hammer or other GF brand)
  • 1 cup quick oats (this works best)

Instruction

  • Preheat oven to 350F, with rack on lower middle position. Line baking sheets with parchment paper.
  • Place all ingredients except for the oats in the bowl of a stand mixer. Mix with paddle attachment on medium speed until well combined. Turn to low speed and mix in the oats just until incorporated.
  • Form heaping 1 tablespoon sized dough balls and place onto parchment lined baking sheet. Flatten them slightly, but keep them 2 inches apart. Use fork to press down, creating criss-cross pattern on cookies.
  • Bake 8 minutes. They should seem slightly underbaked; they'll set up nicely as they cool.
  • Let cool a few minutes on pan, carefully transfer to wire rack, and finish cooling.