I’ve been experimenting in the kitchen lately. I don’t know why, maybe because it’s winter? Who knows. But I’ve got another delicious treat for you 🙂
Oatmeal Peanut Butter Chocolate Chip Cookies
Ingredients:
- 2/3 cup oat bran
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 large egg
- 1 cup peanut butter
- 6 Tablespoons brown sugar substitute; Ideal, etc
- 1/2 cup semi-sweet or dark chocolate chips
- 1 tsp vanilla extract
Directions:
In a medium bowl toss the oats, cinnamon, and baking soda together. Set aside. In a stand mixer, beat the egg. Mix in the peanut butter and brown sugar until combined. Pour in the dry ingredients and slowly mix until everything is combined. Fold in the chocolate chips.
Chill the cookie dough for 30 minutes.
Preheat oven to 350F degrees. Line two large baking sheets with parchment paper. Scoop the dough, and roll into balls and place onto prepared baking sheet. Bake two batches – 7 cookies on each baking sheet. You can gently press down on the dough mounds with the back of a spoon to slightly flatten or leave in ball form. If you find the cookie dough balls are oily-looking from your peanut butter, blot each with a paper towel.
Bake for 7 to 10 minutes. The cookies will look very soft and underbaked, but that’s ok. For crispy cookies, bake for up to 12 minutes. Sometimes I press a couple more chocolate chips into the tops of each cookie immediately after coming out of the oven. This is optional and only for looks!
Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cookies stay fresh stored covered at room temperature for up to 7 days, if they last that long! Cookies freeze well, up to 3 months.