These peanut butter oatmeal cookies are the best I’ve ever eaten! They’re extremely chewy and packed full of melty chocolate chips. To preserve their texture, store any leftovers in an airtight container for up to a week—if they last that long!
Chewy peanut butter oatmeal cookies filled with two kinds of chocolate chips. They’re made with no butter, refined flour or sugar—but don’t taste healthy at all!
Although my mom rarely baked during my childhood, she still kept a kitchen shelf full of cookbooks and recipe clippings, the latter of which she organized into manila folders (for the full-page spreads) and 4×6” photo albums (for the smaller magazine and newspaper cutouts).
How To Make Chocolate Chip Peanut Butter Oatmeal Cookies
Whisk together the oats, flour, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the egg white and vanilla. Mix in the peanut butter until smooth. Stir in the honey. Add in the flour mixture, stirring just until incorporated. Fold in the dark chocolate chips and 1 tablespoon of miniature chocolate chips. (If the cookie dough is very wet, similar to the texture of very thick muffin batter, then chill for 30 minutes.)
Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.