Ingredients
Scale
- 1 ½ cups rolled oats
- ½ cup packed brown sugar
- ½ cup peanut butter (or other nut butter)
- ¼ cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ cup chocolate chips (optional)
Instructions
- Step 1: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a large bowl, combine rolled oats, brown sugar, peanut butter, honey (or maple syrup), egg, and vanilla extract. Mix well until everything is thoroughly combined.
- Step 3: In a small bowl, whisk together baking soda and cinnamon. Add to the wet ingredients and mix until just combined. Stir in chocolate chips, if using.
- Step 4: Roll the dough into 1-inch balls and place them onto the prepared baking sheet, leaving some space between each cookie. Slightly flatten each ball with a fork.
- Step 5: Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Step 6: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store these cookies in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
- For a warm, gooey treat, reheat individual cookies in the microwave for 10-15 seconds.
- Serve these oatmeal cookies alongside a glass of cold milk or a yogurt parfait for a complete and satisfying breakfast.
- To prevent the cookies from spreading too thin during baking, chill the dough in the refrigerator for 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American