This is the type of recipe to have up your sleeve for last minute cookie cravings. You won’t need to wait for butter to soften to whip up a batch and they are incredible crumbled, still warm, over ice cream.

  • c
    1.5 cups
    smooth peanut butter
  • c
    1 cup
    white sugar
  • c
    1 tbsp
    molasses
  • c
    3
    eggs
  • c
    1 tsp
    vanilla
  • c
    1 tsp
    baking powder
  • c
    ¼ tsp
    salt
  • c
    1.5 cups
    all purpose flour
  • c
    1 cup
    quick oats
  • c
    ½ cup
    chocolate chips
  • Directions
    • 1
      Cream peanut butter, sugar, molasses, vanilla and eggs together until smooth.
    • 2
      In a separate bowl combine flour, baking powder, salt and oats.
    • 3
      Mix the dry into the wet ingredients until combined. Stir in chocolate chips.
    • 4
      I used a small cookie scoop but if you don’t have one, roll dough into balls about an inch or so in diameter. When rolled, press cookies down with the tines of a fork to flatten slightly. Your cookies will not spread much but they will puff a bit.
    • 5
      Bake at 350 for 12-15 min until slightly browned at the edges.
    Tips
    • 1
      You can make this dough ahead of time, roll it in a log and keep it in the fridge. When ready, slice and bake.

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