Yield:
38 cookies
Baking
Temperature: 350 degrees
Baking
Time: 11-13 minutes
2/3 cup smooth peanut butter (1/3 cup
peanut butter and 1/3 cup Almond Butter works well, too)
4 tablespoons (1/2 stick) unsalted
butter
¾ cup packed light or dark brown sugar
1 teaspoon vanilla extract
½ teaspoon salt
¼ teaspoon baking soda
2 large eggs
1 cup old fashioned rolled oats, ground
for 30 seconds in a food processor (or electric chopper)
1 ½ cups old fashioned rolled oats
2 cups chocolate chips
·
(Add a half cup
chopped peanuts or chopped almonds if desired)
Add Reese’s pieces, mini M&Ms,
peanut butter chips, etc.
Preheat the oven to 350 degrees. Lightly grease 2 baking sheets or line with
parchment paper.
Cream the peanut butter, butter, sugar,
vanilla, salt and baking soda in a medium bowl.
Beat in the eggs, scraping the bowl once they’re incorporated, then the
ground oats, old fashioned rolled oats and chocolate chips (add all the add
ins). Drop the dough by tablespoonfuls
onto the prepared baking sheets.
Bake the cookies, reversing the pans
midway through (top to bottom, bottom to top), until they’re barely set and
just beginning to brown around the edges, 11 to 13 minutes. Remove the cookies from the oven and let them
cool completely on the pans.
Nutrition Information Per Serving (1
Cookie, 29 G): 7g whole grains, 131 calories, 7 grams fat, 3 g protein, 5 g complex carbohydrates, 10 g sugar, 1 g
dietary fiber, 14 mg cholesterol, 64 g sodium, 99mg potassium, 14 RE vitamin A,
1 mg iron, 11 mg calcium, 62 mg phosphorous, 7mg caffeine.
 |
| Ingredients |
 |
| Dough |
 |
| Ready to Bake |
 |
| Just Out of the Oven |
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