Recipe courtesy of Alejandra Ramos
Recipe courtesy of Alejandra Ramos
Watch how to make this recipe.
Oatmeal Peanut Butter Chocolate Chunk Cookies
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- Level: Easy
- Total: 50 min (includes cooling time)
- Active: 15 min
- Yield: Makes about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 304
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 10 g
- Cholesterol
- 41 mg
- Sodium
- 126 mg
This recipe is so simple that it takes mere minutes to throw together and bake. Even better? You'll only need one bowl and a spoon to mix it with (I didn't even pull out the mixer for this one)!
- Level: Easy
- Total: 50 min (includes cooling time)
- Active: 15 min
- Yield: Makes about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 304
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 10 g
- Cholesterol
- 41 mg
- Sodium
- 126 mg
Ingredients
Directions
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19m
Easy
CLASS
- Preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper or silicone mats.
- Combine the oats, sugar, peanut butter, cinnamon, salt and baking powder in a large bowl and stir well until combined. Beat in the whisked eggs and melted butter and stir until the dough is evenly mixed. Fold in the chocolate chunks.
- Drop 2 tablespoon-size mounds of dough about 2 inches apart on the baking sheets. Use a damp finger to flatten each mound slightly. Bake until golden on top, 12 to 15 minutes.
- Transfer the cookies to a cooling rack and let cool completely.
Cook’s Note
Not all oats are gluten-free. Be sure to check the label of the oats you choose to use for this recipe.
