Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies
(Michelle Brazeau)


4 cups Only Oats Purity Protocol Oats
1 cup dark chocolate chips
1/2 cup butter or margarine, at room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 1/2 cups natural peanut butter
3 large eggs
2 tsp baking soda
1 1/4 tsp vanilla extract
Pinch of cinnamon


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line some cookie trays with parchment paper, and set aside.
  3. Blend butter, sugars, and eggs together with a hand mixer until smooth. Mixture will begin to look lighter, which is what you want. Continue blending until there are no lumps.
  4. Add peanut butter, vanilla, baking soda, and cinnamon. Blend with hand mixer until mixture begins to thicken and lighten more.
  5. Mix in oats with a wooden spoon, and make sure they are incorporated well.
  6. Stir in chocolate chips. I like to use my hands at this point, as the mixture is very thick.
  7. Using an ice cream scoop with a release trigger on it, scoop out cookie dough and place on parchment lined cookie sheet. These cookies are meant to be large, so I only put 6 cookies on each tray, leaving ample space for the cookies to spread. Do not pat down dough. Put them in the oven as a full scoop. They will flatten as they cook. This also allows for a chewier cookie.
  8. When cookies are browned on the edges, and slightly brown on top, remove from oven. Allow them to rest on the cookie sheet for 5-10 minutes before removing them to a wire rack to cool completely. This lets them cook through, without browning too much on the tops.
  9. Store in an airtight container, or ziploc bag. These freeze well also…but they rarely make it to the freezer!
  10. Recipe makes approximately 24 cookies.

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