Flourless Peanut Butter Oatmeal Cookies
- Servings: makes 4 dozen cookies
- Prep Time: 30 minutes
- Cook Time: about 8 minutes
- Total Time: 1 1/2 hours
|1× 12-oz jar||Creamy Peanut Butter|
|½ cup||Butter, softened|
|1 cup||Brown Sugar|
|2 tsp||Baking Soda|
|¾ cup||Chopped Peanuts|
|1 cup||Mini Chocolate Chips|
|4½ cups||Quick Oats|
Preheat oven to 350 degrees Fahrenheit
Mix butter, peanut butter, and sugars in a large mixing bowl until creamy.
Add eggs, continuing to mix, add baking soda, honey, and vanilla.
After the mixture is creamy, mix in the chips, and peanuts. Everything should be well blended. Add oats gradually until mixed.
Shape into 48 tablespoon sized balls. Place on a parchment paper covered cookie sheet about 2 inches apart. Flatten them as they will not spread much. The cookies will rise about an additional 1/3 of the pre baked thickness. Bake for 5 minutes on lower rack, moving to middle rack for about 4 more minutes until lightly browned. The cookie will be barely browned for soft chewy cookies. If you like crispy cookies, then brown a little more.
Cool for about a minute in cookie sheet, then transfer to a wire rack.
This is the best flour-less cookie that I have found that tastes and holds together like a cookie containing wheat flour. If the rating could go to 10. It would be a perfect 10.
This cookie recipe has lots of variations and names. I found at least 6 that had the same name with slightly different amounts of ingredients. One of my co-workers made Monster Cookies adapted by Paula Deen, that differs only by an additional 1/4 cup of sugar. They were very good. I substituted chopped peanuts and omitted m&ms from my recipe. Sites having similar recipes include allrecipes.com and recipezaar.com