Hi everyone! Welcome to the new site. I was trying to think of a good first post, but then was like nope! Cookie recipe it is. Plus, these Oatmeal Chocolate Chip Cookies are crispy on the edges, soft in the middle, and too delicious not to share.
And since today is #NationalIceCreamDay I had to give it a fun spin. Plus, we know how important food holidays are. (For example, you remembered to celebrate national Almond Buttercrunch, Chocolate Macaroon, and Hazlenut Cake day last month, right?)
I got some ice-cream yesterday from Whole Foods, and I have to say, it was actually pretty difficult to find some that wasn’t $8.99 a pint, or loaded with protein powder!! Personally, if I’m having ice cream, I’m gettin’ the real deal. Instead of eating a whole pint of “healthy” ice-cream, I just stick with the creamy, non-protein poweder type.
For me, having the creamy stuff actually keeps me satisfied with a smaller amount. I don’t need a whole container, and still get the same satisfaction (probably more so too). So I went with the 365 brand peanut butter cup caramel swirl because pure deliciousness, duh!! Anyway, this post isn’t about ice-cream shopping, let’s get to the recipe.
If you’re not a fan of ice-cream, or just want the cookies, they’re great on their own too. I altered the recipe from Ambitious Kitchen, and they’re crispy on the outside, yet still pretty soft overall. Feel free to use a nut butter of your choice- I used crunchy peanut butter because I like some crunch/texture in my cookies. I hope you enjoy these as much as I did!
- 3/4 cup rolled oats
- 2 eggs
- 1 cup natural peanut butter*
- 2/3 cup coconut sugar
- 1 tsp. baking soda
- 1 tsp. vanilla
- 1/2 cup chocolate chips
- Pre-heat your oven to 350 F
- Mix all ingredients together except the chocolate chips
- Once mixed, fold in the chocolate chips
- On an ungreased cookie sheet, form about a tablespoon of batter into a cookie shape**
- Bake for about 10-12 minutes or until the edges are browned
- Let cool. I like to store in the fridge
- For ice cream sandwiches, simply scoop your fav ice-cream in the center of two cooled cookies and enjoy! Store leftovers in the freezer.
* I used natural peanut butter so the batter was a little thin/runny at first. I let sit for a little while to thicken before forming into cookies
**Make sure you flatten the cookies into the shape you’d like them. They don’t really flatten or spread out on their own, so don’t place rolled dough balls on the tray