Flourless Peanut Butter Oatmeal Chocolate Chip Cookies! (Phew, what a title!) :)

   Hey there! 
   I'm still here, but I've just been super busy! 
   Sorry to post another sweet treat...but I needed to share it! It's like the classic super easy peanut butter cookie, only made a little more substantial with oats (so you don't feel so bad about eating it), and then chocolate chips added (....so you feel bad again). Just kidding, don't feel bad about eating cookies, it totally ruins them! ;)  
   I made these recently to bring (of course) to rehearsal, and they got gobbled up. Gobb-bulled. 
   So, here are the cookies with the longest name ever, or otherwise known as the f.p.b.o.c.c.c! :)  At least that rhymes! 

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
*This dough does require some chilling time*


Ingredients:

• 2/3 cup large flake oats
• 1/2 teaspoon ground cinnamon
• 1/2 Tsp Nutmeg or allspice (optional)
• 1 teaspoon baking soda
• 1 large egg
• 1 cup peanut butter
• 6 Tablespoons packed light brown sugar 
• 1/2 cup chocolate chips 

**If you double this recipe you'll need to use 3 eggs. Otherwise the dough is too dry and won't hold together** 

Method: 

1. In a medium bowl, stir together the oats, cinnamon, nutmeg or allspice (if using) and baking soda together. Set aside
2. In a medium bowl, beat the egg by hand or with a hand mixer. Now mix in the peanut butter and brown sugar until well combined and creamy
3. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula until everything is combined, then fold in the chocolate chips.
   

*Chill the cookie dough for at least 30 minutes*

1. Preheat oven to 350F degrees. 
2. Line a baking sheet with  parchment paper
3. Scoop the dough, about 2 Tablespoons each (I use my 2 tbsp scoop from The Pampered Chef), onto prepared baking sheet, about 2 inches apart. Take a fork and gently press down into the cookies to flatten slightly, and give them that classic peanut butter cookie look.
4. Bake for 9 to 10 minutes. The cookies will look very soft and underbaked, but that's perfect! However, if you'd prefer a crunchier cookie, bake for up to 12 minutes
5. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely 

These cookies freeze really well, by the way. I like to make a batch just to stick in the freezer to have handy for the kids when they get home from school, or as a quick add-in to a snack I'm packing for a day away from home.

   I love a cookie that has a soft, chewy centre, but a beautiful golden crisp outside. Yummmmm! 
   These are easy to whip up too, you just have to be ok with the cooling time. I really rather dislike making cookies that require cooling time (when I want cookies, I want them sooner than later!), but these loose their body if made right away. The oats, peanut butter and eggs need time to really bind properly. 
   Anyway, I hope everyone had a good week!
   We're on the hunt for a new van (originally by choice, but now by force...it's a long story, but just know our van is wobbling like a clown car!).
   So, I'm signing off! Have a great weekend, and try to get in a random act of kindness today (this was R.A.K week!). 

xo