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Nutrition Facts
Serving Size 44 g
(Approx. 12 Servings)
Amount Per Serving
Calories 210 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 200 mg 8%
Total Carbohydrate 19 g 6%
Dietary Fiber 2 g 8%
Sugars 13 g
Protein 6 g
Vitamin A 0% • Iron 6%
Vitamin C 0% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Gooey Peanut Butter and Oats Cookies

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Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Serves
12  People

Ingredients

Recipe makes 12 Servings

2/3 cup(s) Gluten Free Old Fashioned Rolled Oats
1/2 Tsp ground cinnamon
1 Tsp baking soda
1 large egg
1 cup(s) peanut butter
6 Tbsp light brown sugar, packed
1/2 cup(s) semi-sweet chocolate chips
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Instructions

1
In a medium bowl, toss oats, cinnamon and baking soda. Set aside.
2
In a medium bowl, beat egg, mix in peanut butter and brown sugar with a large rubber spatula until combined.
3
Pour dry ingredients in peanut butter mixture and slowly mix until all ingredients are combined. Fold in chocolate chips and chill cookie dough 30 minutes.
4
Preheat oven to 350°F. Line a large baking sheet with parchment paper or silicone mats. Scoop dough, about 1.5 tablespoons each, onto parchment paper. Gently press down dough balls with a spoon, if the dough balls are oily from peanut butter, blot with a paper towel.
5
Bake 10 minutes, then remove from oven. Cookies will appear soft but will crisp up on outside when cooled. Allow cookies to cool 10 minutes on baking sheet before transferring to a wire rack to cool completely.
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