Melt in the mouth goodness is what these cookies are. Though I am not a very big fan of peanut butter but I cherished these cookies till the last bite...even reached for second helping...some scrumptious bites they were. The cookies were not overtly sweet. Had a great time making these with my daughter who was very enthusiastic to help me in dropping the dough.
The original recipe here called for 1 egg but I conveniently replaced that with flaxseed...also used only 1/2 cup of chocolate chips as otherwise 1 cup mentioned in the recipe. I used an ice cream scooper to drop the dough so got big sized cookies. Without further ado let me come straight to the recipe.
Ingredients: (Yields 16 big cookies)
All Purpose Flour- 1 Cup
Salt- 1/4 tsp
Baking Soda- 1 tsp
Oats- 1/2 Cup
Unsalted Butter- 1/2 Cup (At room temperature)
Creamy Peanut Butter- 1/2 Cup
Granulated Sugar- 1/2 Cup
Light Brown Sugar- 1/3 Cup
Vanilla Extract- 1/2 tsp
Chocolate Chips- 1/2 Cup
Ground Flaxseed- 1 tbsp
- Preheat the oven to 180 degrees C. Line the baking sheet with parchment paper and set aside.
- Sift together APF, Salt and Soda together and set aside.
- In small mixer jar add ground flaxseed along with 3 tablespoons of water and run for some time till the liquid gets frothy. Set aside.
- Using hand mixer cream together butter, peanut butter, both sugars and vanilla extract at medium speed for about 3 minutes.
- Add in flaxseed liquid and keep beating.
- Add in the flour mixture, oats and chocolate chips and beat till just combined.
- Using an ice cream scooper drop the dough onto the prepared baking sheet about 2.5 inches apart.
- Though the original recipe calls about 10 minutes baking time but it took 22 minutes in my oven to get the cookies golden.
- Cool completely in the baking sheet and then store in airtight container.
Sending these to Hearth and Soul Blog Hop co hosted by Kankana.