Sometimes I just need a cookie. I'm lucky these days if I'm able to eat one without hiding in a dark pantry to escape the prying eyes of my two (almost 3!) year old. These are a family favorite and never last long, despite making 5 dozen cookies per batch!
Oatmeal Peanut Butter Chocolate Chip Cookies
1 cup unsalted butter (softened)
1/2 cup coconut sugar
1/2 cup light brown sugar
1 cup smooth peanut butter
2 eggs
2 Tbl vanilla extract
2 cups rolled oats
2 1/2 cups flour
1 tsp baking soda
12 oz dark chocolate chips (the darker the better, I think!)
Directions
Preheat the oven to 350.
In a KitchenAid, cream butter, coconut sugar, and light brown sugar.
Add the peanut butter, followed by the eggs and vanilla.
In a medium sized bowl, combine the oats, flour, and baking soda. (Hint: let the toddler do this, especially if you don't mind a little mess.)
Slowly add the dry ingredients to the KitchenAid until fully combined.
Stir in the chocolate chips.
Scoop 1 inch balls of the dough. Roll the dough in your hand, the gently flatten my pressing your hands together. Place the disc on an ungreased cookie sheet. Space dough as needed - they won't spread out much.
Bake the cookies for about 10 minutes or until lightly brown and still soft. Resist the temptation to overcook!
Cool on a cookie sheet just long enough to not burn your tongue before tasting. Cool thoroughly before freezing.