Ingredients
Scale
- 1 cup creamy peanut butter
- 1 cup brown sugar
- 2 cups rolled oats
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine rolled oats, brown sugar, baking soda, and salt.
- In another bowl, mix creamy peanut butter, egg, and vanilla extract until smooth.
- Gradually combine the dry ingredients with the wet mixture and fold in chocolate chips if desired.
- Form small dough balls and place them on a lined baking tray, leaving space between each ball. Bake for 10-12 minutes until edges are golden.
Notes
- Store completely cooled cookies in an airtight container for up to one week.
- Freeze leftovers in a freezer bag for up to 3 months.
- For a vegan version, substitute the egg with a flax egg.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-free (if using gluten-free oats)
Nutrition
- Serving Size: 1 cookie
- Calories: 120 Kcal
- Sugar: 8g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg