Peanut Butter Chocolate Chip Oatmeal Cookies
The best things in life are often the most simple. Like these peanut butter chocolate chip oatmeal cookies. Sounds harmless, right? But these will knock your socks right off. The secret is way more peanut butter and chocolate chips than what is necessary. Like go crazy.
This is a spin on the lactation cookies I used to make when I was nursing. I just removed the brewer’s yeast and flaxseed to make them “regular” cookies. But these aren’t “regular” cookies, they’re cool cookies. (Sorry, I had to.)
Ingredients:
1 stick of butter, melted
1/2 cup brown sugar
1/4 cup sugar
1 egg
1 tsp vanilla extract
3/4 cup all purpose flour
1/4 tsp salt
1/4 tsp baking powder (powder, not soda)
1/2 cup peanut butter, melted
1 1/2 cup quick cook oats
1-1 1/2 cup chocolate chips
To make these into lactation cookies to help with milk production, just add:
1 1/2 tbsp ground flaxseed
3 tbsp brewer’s yeast
Instructions:
In a large bowl, stir the melted butter, brown sugar, and sugar and beat until creamy.
Mix in the egg and vanilla.
Mix in the flour, salt, and baking powder until combined and a batter forms. If making lactation cookies, this is where you’d stir in the ground flaxseed and brewer’s yeast.
Mix in the melted peanut butter. (Melting helps it combine more easily.)
Mix in the oats.
Mix in the chocolate chips.
Using a 1 1/2 - 2 tbsp scoop, or using your hands, form into balls about half the size of a golf ball and place on 2 cookie sheets. You should get around 30-ish balls out of this recipe. Slightly flatten the balls if you want. The obscene amount of peanut butter in this will help the cookies spread a little. But you can help them along the way by pressing down in the middle before baking. It’s up to you if you want cookie balls or flat cookies. Either will be delicious. I like something in the middle where the bottoms are crispy but the middle is chewy.
Bake at 350 for 13 minutes until the bottom edges just start to turn golden brown. Don’t overcook these! They’ll get hard and chewy and not in a good way. Then you’ll blame me for a bad recipe.
Store in an air tight container with a piece of bread inside to help keep these soft.
