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Oatmeal Peanut Butter Chocolate Chip Cookies

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The peanut butter flavor is pretty subtle, but it adds a really nice texture to the cookie.

Recipe inspired by Martha Stewart, with my adjustments.

  • 3 c. rolled oats (Only Oats brand)
  • 1/6 c. sorghum flour
  • 1/6 c. arrowroot starch
  • 1 t. gelatin
  • 1 t. baking soda
  • 1 t. baking powder
  • 3/4 t. kosher salt (I like my baked goods on the saltier side, cut back to 1/2 t. if you don’t)
  • 1 c. packed light-brown sugar
  • 1 c. white sugar
  • 1 c. salted butter, softened
  • 1/2 c. natural peanut butter**
  • 2 large eggs
  • 1 t. pure vanilla extract
  • 1 c.  semisweet chocolate chips
  • 1 c.  milk chocolate chips
    1. Preheat oven to 350 degrees.
    2. Stir together oats, sorghum and arrowroot, gelatin, baking soda, baking powder and salt in a medium bowl; set aside.
    3. Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium speed until pale and fluffy. Mix in eggs and vanilla.
    4. Reduce speed to low.  Add oat mixture, and mix until just combined.  Mix in chocolate chips.
    5. Use a cookie dough or ice cream scoop to drop dough onto baking sheets lined with silicone sheets, a couple inches apart (these will spread quite a bit).
    6. Bake until golden brown and just set, about 15 minutes.  Let cool on sheets for 5 minutes, then transfer cookies to wire racks to cool completely.

 

**I was trying to use up the random peanut butter jars I had open, so I ended up using 2 T. White Chocolate Wonderful and the rest Smuckers Natural.

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