Flourless Peanut Butter Oatmeal Cookies

By Sally's Baking Recipes · 30 min

Ingredients

Instructions

1. In a medium bowl, whisk together the oats, baking soda, cinnamon and salt. Set aside.
2. In another bowl, whisk the eggs. Mix in the peanut butter, brown sugar and vanilla until combined.
3. Stir the dry ingredients into the wet mixture until combined, then fold in the chocolate chips.
4. Cover and chill the dough for at least 30 minutes, or up to 3 days.
5. Preheat the oven to 350°F (177°C) and line large baking sheets with silicone mats or parchment paper.
6. If the dough has chilled for more than 1 hour, let it stand at room temperature for 20 minutes to soften. Scoop about 30 g (1½ tablespoons) per cookie onto the sheets and gently flatten each with the back of a spoon.
7. Bake for 12–14 minutes, until the edges are set. The centres will still look very soft.
8. Cool on the baking sheet for 10 minutes, then move to a wire rack to cool completely.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggBrown sugarChocolate chipOatsPeanut butter