Chewy PB Oatmeal Cookies (Print Version)
# Ingredients:
01 -
2 eggs
02 -
1 cup crunchy peanut butter
03 -
1/3 cup honey
04 -
1 tsp vanilla extract
05 -
1 ½ cups rolled oats
06 -
¼ tsp baking soda
07 -
½ tsp cinnamon
08 -
½ tsp nutmeg
09 -
½ tsp salt
10 -
2/3 cup chocolate chips
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and lightly spray with oil to prevent sticking.
02 -
In a large mixing bowl, whisk the eggs until well beaten.
03 -
Add the crunchy peanut butter, honey, vanilla extract, rolled oats, baking soda, cinnamon, nutmeg, salt, and chocolate chips to the beaten eggs. Mix thoroughly until all ingredients are well combined.
04 -
Using a large cookie scoop or spoon, portion the dough into 6 equal balls and place them on the prepared baking sheet. Flatten each ball slightly with your palm or the back of a spoon.
05 -
Bake in the preheated oven for 15 minutes, until the cookies are golden around the edges but still soft in the center.
06 -
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. The cookies will firm up as they cool.
# Notes:
01 -
These cookies are naturally gluten-free (make sure your oats are certified gluten-free if you have celiac disease).
02 -
For a dairy-free version, use dairy-free chocolate chips.
03 -
Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.