Ingredients

The following ingredients have 24 Servings
  • 2 tablespoons oat flour**
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 4 tablespoons butter, melted and cooled
  • 3/4 cup packed dark brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/4 cup mini-chocolate chips
  • 1/4 cup chopped salted roasted peanuts

Instruction

  • Position your oven rack in the center of your oven and preheat the oven to 350F degrees. Coat 2 large baking sheets with non-stick cooking spray or line them with parchment paper.
  • In a medium bowl, whisk together the oat flour, all-purpose flour, baking soda, baking powder and salt until well combined.
  • In another bowl, stir together the cooled melted butter, sugar, egg, and vanilla with a wooden spoon until smooth and creamy.
  • Stir the flour mixture into the butter mixture just until blended.
  • Place 1 tablespoon of the chocolate chips and 1 tablespoon chopped peanuts in a small bowl and stir to combine.
  • Stir the remaining chocolate chips and peanuts into the cookie dough.
  • Divide the dough evenly into 24 portions and roll each portion into a ball.
  • Place the balls of cookie dough on the prepared cookie sheets, spacing them 2 inches apart.
  • With the bottom of a glass, press each ball to form a 3/8-inch thick cookie.
  • Sprinkle each cookie evenly with the reserved chocolate chip-chopped peanut mixture, pressing lightly so it sticks.
  • Bake the cookies, one cookie sheet at a time, in the center of the oven, until the edges are lightly browned, 9-11 minutes.
  • Remove from the oven and place the baking sheets on wire racks, allowing the cookies to cool in the pan for about 1 minute. Then, with a spatula, transfer the cookies to the racks and let them cool completely.
  • Store in an airtight container for up to 3 days.