Man, that’s a mouthful of a name!
The unique thing about these cookies is that they don’t use flour!  Thus, gluten free, for those of you who are after that :)  Just make sure your oats don’t contain trace amounts of wheat!  Last time I checked, Quaker does.  Bob’s Red Mill is safe, though.  They’re super tasty, and I loved the white chocolate/cranberry combination, but you could use any mix-ins.  The original recipe used m&ms, chocolate chips, and candy corn.  I can think of so many combinations that would be fantastic with these!

Peanut Butter Oatmeal Cookies
  • 3 eggs
  • 1 c. brown sugar
  • 1 c. white cugar
  • 3/4 tsp salt
  • 1 tsp vanilla
  • 1 1/2 c. peanut butter
  • 1/2 c. butter
  • 4 1/2 c. quick oats
  • 2 tsp baking soda
  • Approx. 2 cups total of add-ins

Beat the eggs and sugars.  Add the salt, vanilla, butter, and PB and whip.  Add the oatmeal and baking soda. Gently stir in add-ins.  Form balls of approx. 1/4c and flatten slightly.  Bake at 350F for 12 minutes.
Do not overbake!  They will seem too soft at first, but they will firm up more as they sit.  Don’t bother trying to remove to a wire rack for a few minutes!

For the person asking about dairy and egg free, you could use something other than the chocolate chips (nuts, coconut, etc) and a margarine/veggie spread fat, and for the eggs, here are a few different options:

  • 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
  • 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
  • Ener-G egg replacer (you can buy it at most natural food stores and some grocery stores)
  • 1 egg=1/4 c applesauce

I haven’t tested any of those substitutions with this recipe, so I’m not sure if it would change the taste/result, but you could try it!