How do you like your cookies: thick and chewy, or thin and crispy? These fall somewhere in the middle, thin and sugary crisp on the edges (thank you, brown sugar) with delightfully chewy centers.
Made with no butter or flour, these cookies are filled with deliciousness: cookie butter, toasted oats, and a blend of semisweet and milk chocolate chips (because two kinds of chocolate is always better). In a word, they’re addictive and just the kind of cookie I want stashed in my (imaginary) cookie jar.
Cookie Butter Oatmeal Chocolate Chip Cookies
2/3 cup rolled oats
1 cup cookie butter (Biscoff)
2/3 cup light brown sugar
1 large egg
1 tsp vanilla extract
1 tsp baking soda
1/4 cup semisweet chocolate chips
1/4 cup milk chocolate chips
Place oats in a nonstick skillet over medium heat and toast for 5 minutes, stirring occasionally, until golden. Remove from heat and set aside to cool. Beat cookie butter and brown sugar in a large mixer bowl at medium speed until creamy. Add egg and vanilla; beat until combined. Reduce speed to low and add baking soda, oatmeal, and chocolate chips; beat just until incorporated. Transfer dough to an airtight container and refrigerate for at least 4 hours.
Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Form 1 1/4″ balls of dough and place two inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 9 minutes, until golden. Cool for 3 minutes on baking sheets, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature up to 4 days.
Yield – 34 cookies
Calories – 82 (per cookie)
Carbs – 12