Servings: 18 serving(s)
Prep time: 15 minutes
Total time: 40 minutes
Cooking time: 25 minutes
Finally, a healthy cookie that my daughter will devour.
My daughter has a sweet tooth and she’s picky when it comes to baked goods. She likes her treats super sweet and spends her pocket change on Caramilk bars and packaged chocolate pudding. She dips into the chocolate chips whenever she gets the chance and has been known to eat pouches of hot chocolate with her fingers. No milk required.
That’s why I was surprised when these cookies started disappearing off the counter. And she wasn’t just picking the chocolate chips out of them.
This is a barely sweet cookie that is turned into a treat with chocolate chips. The original recipe called for ¾ cup of chocolate chips but I dialled it back to ½ cup.
I have made these oatmeal cookies with almond butter as well (my daughter’s favorite is the almond butter version). Both variations are great so it’s more a matter of flavour preference and what you have on hand.
These cookies are surprisingly filling and have a terrific texture…Nice and moist. I have tested the recipe with old fashioned rolled oats but my preference is to use quick oats. It makes all the difference in the texture. If all you have are old fashioned oats you can pulse them in the food processor a few times to break them up a bit. I adapted this recipe from Naturally Ella.
Peanut Butter Oatmeal Chocolate Chip Cookies
Makes 18 cookies
- ¼ cup butter
- 1/3 cup smooth peanut butter or almond butter
- ¼ cup Crosby’s Fancy Molasses
- 1 egg
- 1 tsp. vanilla
- ¾ cup flour
- ½ tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- 1 cup quick rolled oats
- ½ cup chocolate chips (optional)
- Preheat oven to 350 F
- In a small bowl whisk the flour, baking powder, salt and baking soda.
- Combine butter and peanut butter in a saucepan over low heat and stir until butter has melted. Remove from heat and whisk in the molasses. Scrape into a bowl, cool slightly then whisk in the egg and vanilla.
- Stir in the flour mixture then the rolled oats and chocolate chips.
- Drop by the spoonful (I used a medium cookie scoop) onto a parchment-lined cookie sheet. Flatten them slightly with the bottom of a glass. (You can also roll them into balls and flatten.)
- Bake for about 12 minutes
Nutritional info: Per cookie.
- Calories: 132.7
- Fat: 7.3 g
- Saturated Fat: 3.2 g
- Cholesterol: 17.8 mg
- Sodium: 87.7 mg
- Carbs: 14.8 g
- Sugar: 5.6 g
- Protein: 3.1 g
- Calcium: 22.4 g
- Fibre: 1.2 g
- Potassium: 145.6 mg
- Folate: 26.5 (DFE)
One more thing…
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