Peanut Butter-Chocolate-Oat-Cinnamon-Vanil

By jab120638

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)

Details

Servings 1
Adapted from thevanillachef.com

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!)