Peanut Butter Oat Cookies
Makes 24 cookies
1 ½ cups creamy or chunky peanut butter (natural with no added sugar)
1 c brown sugar or coconut sugar
⅓ cup melted coconut oil or 5 tablespoons melted butter
3 large eggs
2 teaspoons baking soda
2 teaspoons vanilla extract
2 ½ cups quick-cooking oats or 2 ¾ cups old-fashioned oats (certified gluten-free if necessary)
½ c Dark chocolate chips (optional)
Preheat the oven to 350ºF / 190ºC. Line two large, rimmed baking sheets with parchment paper or silicone mats for easy clean-up, or lightly rub with butter.
In a large mixing bowl, combine the peanut butter with the sugar and coconut oil (or butter). Use an electric mixer or a large spoon to mix until well combined. Add the eggs, baking soda and vanilla, and mix well. Add the oats and mix until they’re evenly incorporated.
Drop 2 tablespoons of dough per cookie onto the prepared baking sheets. These cookies spread while baking, so leave a couple of inches around each one. Gently shape them into a more rounded mound and press down lightly so they’re no taller than 1 inch.
Bake 8 to 10 minutes, until they’re just starting to turn golden around the edges. Do not overbake. They will flatten more as they cool. Let the cookies cool for 10 minutes before transferring them to a cooling rack. In the meantime, bake your next round of cookies, and so on.
If desired, sprinkle the cookies lightly with flaky sea salt. Let them cool completely before storing them in an airtight container. Cookies will keep well for several days at room temperature.
NOTE: Most recently when I made these I kept the mixture in the fridge overnight which made them easier to handle and when baked they held their shape better and didn't spread as much. (An hour or two could even be long enough)