However, the hubs has been in Sydney for work for the last month, and you better believe I have been going through a jar of Trader Joe's natural, creamy, no salt added peanut butter a week. He comes back in a couple of days (hooray!) so I'm winding down the PB habit and clearing it out of the house. This afternoon, rather than my typical snack of apple slices slathered with nut butter, I felt the urge to make a small batch of cookies: to re-live the college days of baking with the roomies (one of whom is now a pediatrician and rightly chides our undergraduate sugar consumption levels). The cookies needed to be quick, easy, and have that ideal crispy outside, gooey inside finish.
|One bowl clean-up for these chewy, chocolatey, peanut butter oatmeal cookies.|
|Easy to make, tasty to eat.|
Makes 8-9 cookies
1/2 cup peanut butter (I used natural, no sugar or salt added; can use any nut butter)
1/3 cup brown sugar (or a mix of brown sugar, cane sugar, coconut sugar, whatever you have)
1/2 teaspoon vanilla
1/3 cup rolled oats (old fashioned, not instant; gluten-free if you're cooking g-f)
1/2 teaspoon baking soda
1/3 cup chocolate chips
pinch of salt
Preheat oven to 350F/ 177C.
In one medium-sized bowl, mix together thoroughly with a spoon or with an electric mixer the peanut butter, sugar, egg, and vanilla. Add the oats, baking soda, chocolate chips, and salt, and stir to thoroughly combine.
Drop cookie dough by rounded tablespoons onto a non-stick or pre-greased cookie sheet, spacing them about 2 inches apart. Bake at 350F/ 177C for 8-10 minutes, until golden on the bottom but still not completely set in the middle. Remove from oven, and let stand on cookie sheet for 2 minutes before removing.
Cookies will keep at room temperature in an air-tight container for 3 days.