Ingredients
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2/3 cup natural-style peanut butter, unsweetened (I used half crunchy and half creamy)
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4 tablespoons butter, softened
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1/2-3/4 cup Splenda brown sugar blend
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1 teaspoon vanilla
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1/2 teaspoon salt
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1/4 teaspoon baking soda
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2 large eggs
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1 cup old fashioned oats, ground in a blender or 1 cup oat bran
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1 1/2 cups old fashioned oats
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1/2-3/4 cup semi-sweet chocolate chips or 1/2-3/4 cup mini chocolate chip
Instructions
- Preheat oven to 350°F.
- Lightly grease 2 baking sheets or line with parchment paper.
- Cream the peanut butter, butter, sugar, vanilla, salt and baking soda in a medium bowl.
- Beat in the eggs, scraping the bowl once they're incorporated, then ground oats, old fashioned rolled oats and chocolate chips.
- Drop the dough by tablespoonfuls onto the prepared baking sheets. (They don't spread much.).
- Bake the cookies, reversing the pans midway through (top to bottom, bottom to top), until they're barely set and just beginning to brown around the edges, 11-13 minutes.
- Remove the cookies from the oven and let them cool completely on the pans.