Ingredients
⅔cupold fashioned rolled oats
½tspground cinnamon
1tspbaking soda
1large egg
1cuppeanut butter,room temperature, or cold
6tbsplight brown sugar,packed
½cupsemi sweet chocolate chips,or dark
Preparation
In a medium bowl, toss the oats, cinnamon, and baking soda together. Set aside.
In a medium bowl, beat the egg. Mix in the peanut butter and brown sugar with a large rubber spatula until combined.
Pour in the dry ingredients and slowly mix until everything is combined. Fold in the chocolate chips.
Chill the cookie dough for 30 minutes.
Preheat oven to 350 degrees F. Line two large baking sheets with silicone mats or parchment paper.
Scoop the dough, about 1½ tablespoons each, onto a prepared baking sheet. Bake in two batches.
Gently press down on the dough mounds with the back of a spoon to slightly flatten. If the cookie dough balls are oily-looking from the peanut butter, blot each with a paper towel.
Bake for 9 to 10 minutes. For crispier cookies, bake for up to 11 to 12 minutes.
Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
Serve and enjoy!
