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Listed in: Dessert
1/3 cup (65 g) Sucanat or brown sugar
1/3 cup (65 g) sugar or xylitol
1/3 cup (75 g) butter, softened
2/3 cup (175 g) natural peanut butter, no sugar added
1 egg
1 teaspoon vanilla extract
3/4 cup (95 g) unbleached flour
1/2 cup (40 g) quick-cooking oats
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (88 g) dark chocolate chips, optional
Preheat the oven to 375°F (190°C, or gas mark 5).
Combine the Sucanat, sugar, and butter in a large bowl and beat with a mixer until light and fluffy. Add the peanut butter and beat until creamy. Add the egg and vanilla and beat to incorporate.
In a medium bowl, whisk together the flour, oats, baking soda, and salt. Add the dry ingredients to the wet and mix by hand until incorporated. Stir in the chocolate chips. Make 1 1/2-inch (3.8-cm) balls and arrange on a nonstick cookie sheet (or use a regular baking sheet lined with parchment paper). Moisten a fork with water and flatten the cookies slightly with a crisscross pattern. Bake for 7 to 9 minutes, or to desired doneness.
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