Chewy Chocolate Chip Peanut Butter Oatmeal Cookies - No Flour Needed!

These no flour cookies are full of peanut butter, oatmeal and chocolate chips. It makes a big batch, but you can freeze some dough for cookies on demand later!

    These are my go-to drop cookies.  They are always go over really well.  It is a big batch, so be prepared to share.  They are chewy, peanut buttery and full of oatmeal goodness.  I love baking them in big soft cookies, but they are also good as smaller two bite cookies.


    One of Little Dudes's daycare ladies is having a birthday, and I wanted to make something peanut butter for her.  She loves peanut butter pie, but that is hard to share with the littles.  Cookies are so much easier to give to a dozen hungry tikes! I knew this would be the perfect thing.  I made enough for them and some for the kids.  The rest of the batch went in the freezer for later.  Now we'll just see how long that lasts!

    All you have to do is mix everything together and drop them on a cookie sheet.

Then bake them until they just barely start to brown around the edges.

Freeze whatever dough is left for more cookies later!

Fresh cookies ready at a moment's notice!  

Yield: 6 dozen cookiesAuthor: Cooking With Carlee

Chewy Chocolate Chip Peanut Butter Oatmeal Cookies

These no flour cookies are full of peanut butter, oatmeal and chocolate chip goodness. Freezer instructions included too in case you don't want to make them all at once!

INGREDIENTS:

• 1/2 cup butter
• 1 cup brown sugar
• 1 cup white sugar
• 3 eggs
• 1 16oz jar peanut butter
• 1 tsp vanilla
• 2 tsp baking powder
• 4 1/2 cups old fashioned oatmeal
• 1 bag chocolate chips

INSTRUCTIONS

1. Preheat oven to 350 F
2. In a mixer, cream together butter and sugars until light and fluffy.
3. Stir in eggs, one at a time and then stir in the peanut butter and vanilla.
4. While the mixer is running, slowly add the baking powder and mix thoroughly.
5. Add the oatmeal and stir until combined. Fold in the chocolate chips.
6. Drop 1 1/2-2 Tablespoons of dough at a time onto a nonstick or parchment lined baking sheet.
7. Bake 8-11 minutes or until the edges are slightly browned but the middles still look soft. Cool on baking sheet for a couple of minutes and then move to a wire rack to cool completely.

Freezer Directions:

1. If you don't need the full batch of cookies right away, drop balls of dough onto additional cookie sheets and placed in the freezer overnight. The next morning, put them in a zip top plastic bag. When you are ready for a fresh cookies, take out how many you want and bake them for a minute or two longer than you would otherwise. You can have fresh baked cookies any time!

http://www.cookingwithcarlee.com/2015/02/chewy-chocolate-chip-peanut-butter.html

copyright: Cooking With Carlee, 2017

Created using The Recipes Generator