1 cup packed brown sugar
1/2 cup white sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 teaspoons baking soda
1 1/2 cups peanut butter
4 1/2 cups oats (quick cooking or old-fashioned)
1 cup semi-sweet chocolate chips
1 cup M&M’s chocolate candies
Preheat oven to 350 degrees F. Beat together butter and sugars. Add eggs, vanilla extract, and baking soda, and mix well. Mix in peanut butter until well-blended. Add oats and stir until combined. Mix in chocolate chips and M&M’s.
Drop cookies by ice cream scoopful (or normal sized) about 2 inches apart on an ungreased baking sheet. Bake in preheated 350 degree F oven for 15 to 20 minutes. Let cookies cool on baking sheets before moving to wire racks. Store in an airtight container.
1/3 cup unsalted butter
1 1/2 cups rolled oats (not quick cooking variety) Be sure to buy certified Gluten-Free oats if it is important to you
1/2 cup granulated sugar
1/4 cup dark brown sugar, firmly packed
1/8 teaspoon salt
1 teaspoon vanilla extract
Melt the butter. Place all ingredients in a medium-size bowl and mix gently by hand, or at lowest speed with an electric mixer. Mound into a ball of dough. Chill the dough 25 minutes (this is an important step) or overnight if more convenient.
Meanwhile, heat oven to 350 degrees. Prepare two baking sheets by lining with parchment paper. (Parchment paper is a must, or the cookies will fuse onto the baking sheet.)
Form the chilled dough into 1-inch scoops or balls (a small cookie scoop works well for this), and place on baking sheet. The cookies won’t rise, but will spread out very slightly. Bake for 13-14 minutes or until the edges are browned and the tops of the cookies are medium golden. (Both sheets may be baked at the same time; switch racks and turn sheets back to front at the halfway point.)
Remove from oven and cool well on the baking sheet (about 10 minutes) before removing using a spatula. The cookies should peel off the parchment easily. Makes 2 dozen cookies.
1 cup (225 g) plain Greek yogurt
2 medium ripe bananas (200 g or 1 cup mashed)
2 large eggs
2 cups (160 g) rolled oats (old fashioned or quick)
1/4 cup (50 g) brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup (85 g) chocolate chips, mini or regular *
Preheat oven to 400F (204C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners**. Set aside.
Add all the ingredients except for the chocolate chips to a blender or food processor and process on high until the oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
Pour batter into prepared muffin pan, filling each cavity until it is about 3/4 full. Optional: sprinkle a few chocolate chips over the top of each muffin.
Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
* You can use any flavor of chips you like.
** If using paper liners, you’ll want to spray them with cooking spray as well, since the lack of oil in these muffins could make them stick to the liners after baking.