adapted from a King Arthur Flour cookbook recipe for whole grain baking, it only uses oats, no wheat flour
- 2/3 c peanut butter (I like crunchy)
- 4 T butter, softened or melted (oil didn't work well, could try plant butter)
- 1/2 c brown sugar (try 1/3 C honey or maple syrup)
- 1 t vanilla extract
- 1/2 t salt
- 1/4 t baking soda
- 2 eggs (tried ground flaxseed and water as a substitute: 4 t of each, but still needed more liquid/binder)
- 2 1/2 c oats (8 3/4 oz) grind at least half in a food processor)
- 1 C choc chips (smaller chips are particularly good for this)
1. Cream peanut butter, butter, sugar, vanilla, salt, and baking soda in a medium bowl. Beat in eggs, then oats and chocolate chips. Drop dough on baking sheets (and/or save and eat as cookie dough).
2. Bake at 350 for 11-13 minute, turning pan(s) midway through and trading racks they're on if using more than one. Cool for 5 minutes and then remove from pan to cooling rack.
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