Peanut Butter Oatmeal Cookies

5 from 10 votes

Soft and chewy oatmeal cookies made with peanut butter, rolled oats, maple syrup, and dark chocolate chips.

Prep Time5

Cook Time10

Refrigerate15

Total Time30

Course: Dessert

Cuisine: American

Diet: Low Calorie

Servings: cookies

Author: Rena

You'll need two mixing bowls, one for the dry ingredients and the second for the wet ingredients. In the first one, add the 2 cups quick-cooking oats, 1 1/2 teaspoon baking powder, 1/8 teaspoon baking soda, and 1/2 teaspoon kosher salt. Mix and set aside.
In the second bowl, add the wet ingredients. Whisk together the 1/2 cup creamy peanut butter, 1 large egg , 1 1/2 teaspoon vanilla extract, and 1/3 cup maple syrup. Mix to combine.
Pour the wet ingredients over the dry ones and mix to combine.
Fold in the 1/2 cup dark chocolate chips. Refrigerate for at least 15 minutes.
Meanwhile, preheat the oven to 350 F and line a large baking sheet with parchment paper.
Using a cookie scoop, add a spoonful of mixture to the prepared sheet pan. Flatten into a 1/2-inch thick disk. Repeat with the remaining mixture.
Bake at 350F for 8-10 minutes, or until slightly golden.

Makes 8-10 cookies, depending on the size of the cookies.
You may blend the oats or use rolled oats, but the texture of the cookies will be altered slightly.
For a gluten-free option, use gluten-free oats.
For a vegan option- use dairy-free chocolate chips and replace the egg with one tablespoon of ground flaxseed. Mix the ground flaxseed first with three tablespoons of water.
Any nut butter will work.
Allow them to cool on your kitchen counter before storing them. Store in an airtight container at room temperature for 3 days or in the fridge for up to 10 days.