#1,621: Chocolate Chip Peanut Butter Oatmeal Cookies

I made these for the girls to take for breakfast next week and let them try one today after they cooled.  They LOVED these cookies and Chloe isn't even a fan of peanut butter.  These were really, really good.  I had to portion and freeze them immediately so I am not tempted by these babies.  I'm definitely going to be making these again. 

1 cup (100g) instant oats (measured correctly: see note below)
¾ cup (90g) whole wheat flour (measured correctly)
1 ½ tsp baking powder
¼ tsp salt
1 large egg white
1 tsp vanilla extract
¼ cup organic peanut butter
½ cup honey
2 tbsp dark chocolate chips
1 ½ tbsp miniature chocolate chips

Whisk together the oats, flour, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the egg white, vanilla, peanut butter, and honey until smooth. Add into the flour mixture, stirring just until incorporated. Fold in the dark chocolate chips and miniature chocolate chips.

Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.

Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

Notes: It’s extremely important to measure both the oats and flour correctly using the spoon-and-level method or a kitchen scale. Too much of either will dry out the cookies and leave them crumbly instead of chewy.