Summer is winding down, and Labor Day is just a couple of weeks away. School is starting back up, with that comes packing lunches and after school snacks. One of my favorite after school snacks was my grandmother’s fresh baked cookies.
Since this time of year always makes me a little nostalgic for homemade cookies I wanted find a cookie recipe that fit into the fast paced, over scheduled world we live in today. A lot of people tell me they don’t have time to bake from scratch. Or baking is too complicated, or has too many steps.
Well, what if I told you that I’ve found a cookie recipe that will win you extra cool points with your kiddos! Only takes fifteen minutes to put together and doesn’t even require butter or flour? Not to mention this cookie is seriously delicious! Well, I found just that cookie. What is this miraculous cookie you speak of? I am glad you asked, the cookie is a Peanut Butter Chocolate Chip Oatmeal cookie.
Once you’ve tried it, it will become one of your go to recipes for a quick dessert. If someone in your family has a peanut butter allergy you can always substitute almond butter or any other nut butter.
Peanut Butter Chocolate Chip Oatmeal Cookie (no flour, or butter)
- 1 cup creamy or chunky peanut butter (not natural)
- 2/3 cup packed dark brown sugar
- 1 1/2 teaspoons vanilla
- 2 large eggs
- 2/3 cup rolled oats (gluten-free if desired)
- 1 teaspoon baking soda
- 2/3 cup chocolate chips
- Preheat oven to 350 degrees F
- In small bowl mix together the oats and baking soda; set aside.
- In a large bowl beat peanut butter, brown sugar, eggs and vanilla with an electric mixer until smooth, about 3 minutes. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.
- Roll cookies into 2 inch dough balls and place onto cookie sheet 2 inches apart, then BARELY flatten the top of the cookie with your hand. The dough should be pretty sticky so if you find this method annoying, simply use a cookie scoop to drop the cookie dough onto the prepared baking sheet. The cookies may not be as round in shape and perhaps a bit thicker, but that’s okay, they will still be delicious.
- Bake cookies for 9-11 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. Makes 16-20 cookies.
Bake this cookie, I promise you will not be disappointed!