Ingredients
Scale
- 1 cup peanut butter (smooth or chunky)
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup softened butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1/2 cup sweetened coconut flakes
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the butter, brown sugar, and white sugar until creamy and fluffy.
- Add the peanut butter, egg, and vanilla extract, and beat until smooth.
- In another bowl, whisk together the oats, flour, baking soda, and salt.
- Gently stir the dry ingredients into the wet ingredients until just combined.
- Fold in the chocolate chips, coconut flakes, and nuts if using.
- Plop rough, golf-ball sized dough mounds onto a baking sheet, leaving space between them.
- Bake for 10-12 minutes until set and edges are golden. Let them cool on the tray for a few minutes before transferring to a wire rack.
Notes
For a chunkier texture, you can use larger oats or even add in dried cranberries, toffee, or sunflower seeds as variations. If gluten-free, substitute with gluten-free flour and oats.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg