Peanut Butter Cookies

• servings: 14 servings
• active time: 5 minutes
• total time: 45 minutes

Ingredients

2 cups quick-cooking oats*

1 1/2 teaspoons baking powder

1/8 teaspoon baking soda

1/2 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1/2 cup creamy peanut butter

1 large egg (at room temperature)

1 teaspoon pure vanilla extract

1/2 cup honey

1/2 cup dark or semi-sweet chocolate chips

Directions

Whisk

In a large bowl, whisk together the oats, baking powder, baking soda, cinnamon, and salt.

Whisk

In a medium bowl, combine the peanut butter, egg, vanilla, and honey. Whisk until blended.

Mix

Scrape the liquid mixture into the oat mixture and stir just until combined. The dough will be wet and sticky. Fold in the chocolate chips. Place in the refrigerator and let chill for at least 30 minutes or up to 3 days.

Preheat

When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking sheet. Remove the dough from the refrigerator (if it is very stiff, you may need to let it sit out for 5 to 10 minutes). With a cookie scoop or spoon, drop the dough into 2-inch balls and arrange on the baking sheet, leaving 1 inch of space around each. With your fingers, gently flatten each cookie to be about 3/4-inch thick.

Bake until the cookies are golden and firm around the edges and set on top, about 9 to 10 minutes. Place the baking sheet on a wire rack and let the cookies cool on the baking sheet for 2 minutes, then transfer the cookies to the rack to cool completely.

Nutrition

• Serving Size: 1 (of 14)
• Calories: 154 kcal
• Total Fat: 7 g
• Saturated Fat: 3 g
• Cholesterol: 12 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 1 g
• Total Sugars: 13 g
• Protein: 4 g