Peanut Butter Overload Oatmeal Cookie
During the Lenten season, I gave up chocolate so I resorted to eating peanut butter and using it in my desserts.
This recipe is a gluten free cookie since I only use rolled oatmeal. This recipe is child-friendly so why not make baking a family activity.
It’s stays moist, chewy and keeps well outside the refrigerator. Make a big batch and bring it with you during your summer outings with friends and family. Or just keep them for yourself to be enjoyed with a tall glass of iced tea.
If you can’t find peanut butter chips, you can use chocolate chips. Recipe calls for brown sugar, I actually ended up used an equal mix of brown, white and coco sugar.
If you LOOOVE Peanut Butter you must try this recipe!
’til next time!
Small number of ingredients. No mixer needed. I actually just mixed the ingredients with a wooden spoon.
I like to use Peter Pan or Skippy brand when I bake because it has more flavor. If you use Organic Peanut Butter add an extra dash of salt.
Peanut Butter chips
Look at all that yummy peanut butter goodness!
- 1 Cup Creamy or Chunky Peanut Butter
- 2/3 Cup Brown Sugar
- 2 Large Eggs
- 2/3 Cup Rolled oats
- 1 tsp Baking Powder
- 2/3 Cup Peanut Butter Chips
- Mix together the oats and baking powder.
- In a large bowl, cream peanut butter and sugar until smooth.
- Add in the eggs and vanilla extract.
- Fold in the peanut butter chips.
- Place cookie dough balls on your baking sheet at least 2 inches apart. Press lightly on the dough not too much because they will spread.
- Place in the refrigerator for 15 mins before baking.
- Bake for 9-11 mins at 350 F or until the edges are slightly golden.