These cookies are amazing!! I'm seriously in love with them! And bonus, they have NO flour and NO butter! You might look at the list of ingredients and think how in the world does this work? But somewhere in the chemistry of the peanut butter and oats and eggs combining, they puff and bake up like a regular chocolate chip cookie.

Tip: don't use your fancy natural peanut butter for this one. I made these cookies once with my all natural peanut butter and once with regular old Jiff, and something about the creamy Jiff with the stabilizers included made the cookies turn out better, and the flavor was different. The cookies with the natural PB seemed a bit oily. My husband liked them either way, but he'll eat anything!

Also, I made them once with rolled oats and once with quick oats, and I liked the texture of the cookies made with the quick oats the best. Just personal preference, because they were both delicious, so choose what you like best.

Enjoy these amazing gooey, chocolate-y, peanut butter-y, decadent cookies! I think they're my new favorite thing!!

Peanut Butter Oatmeal Chocolate Chip Cookies

Prep. Time: 5 min. | Cook Time: 10 min. | Makes 20 cookies

Ingredients:

1 cup creamy or chunky peanut butter
2/3 cup packed brown sugar
1 1/2 tsp. vanilla
2 large eggs
2/3 cup rolled oats
1 tsp. baking soda
2/3 cup chocolate chips

Preparation Instructions:
Preheat oven to 350 degrees. Either spray a large baking sheet with nonstick cooking spray or line with parchment paper. In a small bowl mix together the oats and baking soda and 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, then fold in the chocolate chips.

Now the messy part! Roll cookies into 2 inch dough balls and place onto cookie sheet 2 inches apart, then slightly flatten the top of the cookie with your hand. You don't want to really smush them down, just enough to make them not a ball anymore. To avoid the messy, you could simply use a cookie scoop to drop the cookie dough onto the prepared baking sheet. This is the method I tend to use because this dough is really sticky!

Bake cookies for 9-11 minutes and remove when the edges have barely begun to turn a golden brown. The cookies may look underdone, but they'll keep cooking when you take them out of the oven. Cook for 2 minutes on the cookie sheet and then transfer to a wire rack to cool completely.



Adapted from here.