One bowl, flourless peanut butter oatmeal chocolate chip cookies
October 1, 2020 at 6:28 pm (B_minus (2.5 stars), Cookies, Website / blog)
Alma’s preschool was closed today, and she asked if we could make peanut butter chocolate chip cookies. We had made some a few months ago, but I forgot to write down what recipe we used. I think it was this one from the Ambitious Kitchen blog, but I’m not sure. But we tried it today and this time I’m going to blog it before I forget whether we liked it!
Ingredients
- 240g / 1 cup natural creamy peanut butter (just peanuts + salt)
- 1/2 cup granulated sugar + 1/2 Tbs. molasses (original recipe called for 2/3 cup packed dark brown sugar)
- 1 teaspoon vanilla extract
- 2 extra-large eggs (German large eggs, about 50g each without the shell, original recipe called for 2 large eggs)
- 3/4 cup rolled oats
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips (original recipe called for 2/3 cup)
- Flakey sea salt for sprinkling on top
Instructions
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Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
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In medium bowl mix together the oats and baking soda. Add in the peanut butter, sugar, molasses, eggs and vanilla. Mix until smooth. Gently fold in half the chocolate chips.
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Use a small ice cream scoop to form 25 1.5-inch dough balls and place 1.5 inches apart on the prepared baking sheet. Take the rest of the chocolate chips and add them to the top of each cookie, flattening the top of the cookie with your hand as you push in the chocolate chips. The dough will be pretty sticky.
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Bake cookies for 8-10 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven.
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Cool for 5 minutes on the cookie sheet then transfer to a wire rack to cool completely. Sprinkle each cookie with flakey sea salt.
My notes:
The original recipe has you use two bowls, but I just made it in one.
A few of the cookies in the corners ended up too brown, despite me rotating the pan halfway through the cooking time. And I think I cooked the cookies a tad too long. I cooked them for 9 minutes I think, opening the oven halfway to rotate them. The original recipe said 9 to 12 minutes, but my cookies were a bit smaller, and I think 8 minutes would have been sufficient, especially since I forgot and left the fan on in the oven.
The original recipe calls for more sugar and chocolate chips, but the author commented that she has used 1/2 cup of sugar and 1/2 cup chocolate chips and they turned out great. So I decided to try that.
The cookies are good, but definitely not as sweet or rich-tasting as typical American peanut butter cookies. Alma seemed happy. I don’t love the texture the rolled oats add. Maybe next time I will grind up the oats? And I wish the cookies were slightly moister, but maybe that’s just because I cooked them too long. Derek said that the cookies weren’t rich enough for his taste. He thought they needed butter. But I think he didn’t add any salt to his, and he prefers his cookies salty. Next time I think I will add the salt to the cookies before they go in the oven.
The captious vegetarian 