One of my favorite comforting foods to eat is a bowl of Coaches Oats, laced with cinnamon,dotted with raisins, swirled with peanut butter and topped with a dusting of flaky sea salt. I can eat this at any time of day or night and be completely satisfied. This weekend, I decided to try to make a cookie with these ingredients–although, I am a bit of a dark chocolate fiend when it comes to cookies, so I dropped in some Ghiradelli’s 60% dark chocolate chunks and omitted the raisins (much to Elliot’s chagrin–he wanted raisins. I will make them again for him–with the raisins.) With upcoming entertaining and holiday cookie exchanges, this is a great recipe to try!
These have no added oil or flour, so if you use gluten free oats, they can be enjoyed by those with dietary restrictions. These are unbelievably good right after coming out of the oven–let them cool for about 10 minutes first, though! They are chewy and creamy with all the right flavors in one perfect bite, plus, they are hearty and satisfying enough so that one goes a long way. Aidan actually tried to pass one off for breakfast this morning. I hope you enjoy them as much as we are.
Makes about 48 cookies (I used a medium sized cookie scoop OXO Good Grips Medium Cookie Scoop )
1 1/3 Cup Coaches Oats (although, you can use another brand–I prefer using slow cooking oats)
2 teaspoons baking powder
2 teaspoons cinnamon
2 teaspoons salt (I used Kosher sea salt, but am thinking that a sprinkling of Maldon flakes might be nice next time)
2 Cups peanut butter (I used Costco’s organic creamy style)
1 1/3 Cup packed brown sugar
2 Tablespoons dark molasses
2 Tablespoons Hawaiian Vanilla Extract
1, 10 oz. bag of 60% Ghiradelli bittersweet chocolate chips (you can use less, but I like lots of chocolate–or, try raisins, I would use about 1 1/2 Cups)
In a small bowl, combine oats, baking powder, cinnamon and salt.
In a larger bowl, combine remaining ingredients and stir until smooth and combined. Add in oat mixture, stirring until combines. Add in chocolate, again stirring until the chocolate is distributed.
Using a medium sized cookie scoop, place scoops about 2 inches apart on a parchment lined baking sheet (or, you can use a silpat mat Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size ). I kept a cup of warm water to dip the scoop into and then with moist finger tips, smoothed the cookies into nice domes.
Bake at 350º for 10-12 minutes, or until the edges are golden brown. Allow them to cool on the pan for 10 minutes before transferring to a rack (or your mouth!)
Store in an airtight container.