Go Back
Print

Oatmeal Peanut Butter Chocolate Chip Cookies with Einkorn Flour

Make these delicious oatmeal peanut butter chocolate chip cookies with einkorn flour for your next party. Be ready to share the recipe as these are a big hit and everyone will want to know how to make them!

Course Dessert
Cuisine American
Servings 5 dozen (approx)

Ingredients

  • 1 cup sugar 230g
  • 1 cup brown sugar 240g
  • 1 cup butter (softenen/room temp) 225g
  • 1 cup peanut butter 267g
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups einkorn all-purpose flour you can sub in any other AP flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups rolled oats 240g
  • 1 cup chocolate chips (or raisins) 180g

Instructions

  1. Preheat oven to 350 degrees.

  2. Cream sugar, brown sugar and butter in mixer until the ingredients are completely incorporated.

  3. Next, add peanut butter, eggs and vanilla and mix again.

  4. Sift all-purpose Einkorn flour, baking soda and salt together. Then add to mixer and mix until well combined.

  5. Add rolled oats and chocolate chips and fold them into the dough. Make sure to stir until they are completely distributed.

  6. Using cookie scoop or spoons scoop dough into little round balls and place approximately 2 inches apart on the cookie sheet (12 cookies per sheet).

  7. Bake at 350 for 15 minutes but be careful not to over bake them. It makes them really crunch instead of a nice chewy texture.

  8. Allow cookies to cool for 2 minutes before moving them to a wire cooling rack. Store cookies in an airtight container. These cookies store well at room temperature for a week.

Recipe Notes

Notes: Freeze dough in balls on a cookie sheet. Then move to a ziplock freezer bag. For a quick and easy fresh baked cookies when ever the craving strikes., pace frozen dough balls right onto cookies sheet and bake them in the oven. You might need to bake cookies for slightly longer (approximately 2 minutes) if cooking the dough straight from the freezer.