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Ingredients
- 1 1/3 Cup Coaches Oats (although, you can use another brand–I prefer using slow cooking oats)
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 2 teaspoons salt (I used Kosher sea salt, but am thinking that a sprinkling of Maldon flakes might be nice next time)
- 2 Cups peanut butter (I used Costco’s organic creamy style)
- 1 1/3 Cup packed brown sugar
- 2 Tablespoons dark molasses
- 2 Tablespoons Hawaiian Vanilla Extract
- 4 eggs
- 1 , 10 oz. bag of 60% Ghiradelli bittersweet chocolate chips (you can use less, but I like lots of chocolate–or, try raisins, I would use about 1 1/2 Cups)
Preparation
Step 1
Makes about 48 cookies (I used a medium sized cookie scoopIn a small bowl, combine oats, baking powder, cinnamon and salt.
In a larger bowl, combine remaining ingredients and stir until smooth and combined. Add in oat mixture, stirring until combines. Add in chocolate, again stirring until the chocolate is distributed.
Using a medium sized cookie scoop, place scoops about 2 inches apart on a parchment lined baking sheet (or, you can use a silpat mat Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size ). I kept a cup of warm water to dip the scoop into and then with moist finger tips, smoothed the cookies into nice domes.
Bake at 350º for 10-12 minutes, or until the edges are golden brown. Allow them to cool on the pan for 10 minutes before transferring to a rack (or your mouth!)