Cost per serving $1.70 view details
- 3 c. Old-fashioned rolled oats (not quick-cooking)
- 1 c. All-purpose flour
- 2 tsp Grnd cinnamon
- 1/4 tsp Salt (if peanut butter is unsalted)
- 1/4 tsp Grnd nutmeg
- 1 tsp Baking soda
- 1 c. Unsalted butter, at room temperature (2 sticks)
- 1 c. Peanut butter, chunky or possibly smooth
- 1 c. Firmly packed light-brown sugar
- 1 c. Granulated sugar
- 2 x Large eggs
- 1 tsp Vanilla
- 1Â 1/2 c. Semisweet chocolate chips Or possibly raisins
- Preheat the oven to moderate (350F)
- Stir together the oats, flour, cinnamon, salt (if using), nutmeg, and baking soda in a large bowl. Beat together the butter,peanut butter, and the brown and white sugars in a large bowl at medium speed till light and fluffy, about 4 min. Add in the Large eggs, one at a time, beating for 1 minute after each addition. Beat in the vanilla.
- Beat in the oat mix on the lowest mixer speed just till blended. Stir in the chips or possibly raisins by hand. The dough can be refrigerated, covered, for up to 24 hrs, or possibly used immediately.
- If using unchilled dough, drop onto ungreased baking sheets without rolling and don't flatten. Scoop chilled dough by rounded Tbsp., roll into balls between palms, and place on greased baking sheets, spacing 2 inches apart. Flatten to 1/2-inch thickness with palm of hand.
- Bake for 12 to 15 min till golden brown and just hard around the edges. Cold on the baking sheets for 2 min. Drizzle with melted dark and white chocolate, if you wish. Transfer to racks to cold completely. Store airtight for up to 3 days.
- Makes about 4 dozen cookies.
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|Amount Per Serving||%DV|
|Serving Size 294g|
|Recipe makes 4 servings|
|Calories from Fat 868||59%|
|Total Fat 99.75g||125%|
|Saturated Fat 46.88g||188%|
|Trans Fat 0.0g|
|Total Carbs 126.64g||34%|
|Dietary Fiber 8.9g||30%|