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Eggless Chocolate Chunk Cookies

  Eggless Chocolate Chunk Cookies Ingredients: 100g Butter (melted) 50g Brown Sugar 50g Granulated Sugar 135g Plain Flour 3 tbsp. Milk ½ tsp. Baking Soda 100g Chocolate Chunks Directions: In a bowl, add the brown sugar and granulated sugar to the melted butter Whisk until all the sugar dissolves Sift the plain flour with the baking soda and whisk until fully incorporated Add the milk and whisk Using a wooden spoon fold in the chocolate chunks into the mixture Refrigerate for an hour Line a baking tray with greaseproof paper Bake at gas mark 4 in the centre of the oven for 10-15 minutes until slightly brown Remove from oven and allow to cool completely
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Peanut Butter Oatmeal Cookies

These Peanut Butter Oatmeal Cookies are great for after school. Or breakfast in my opinion! They have peanut butter chips all throughout the oatmeal cookies!
Who doesn’t love dessert for breakfast?
Anyone?
Donuts are a legit breakfast in my book. As are pastries. Maybe even chocolate cake. Bill Cosby says so. Chocolate cake has milk and eggs in it.
That totally counts. These cookies could count, too. There’s peanut butter and oats and nuts.
See?
And since Spring Break is coming up for us at the end of the week, I just may serve these for breakfast. I reserve the right to do that. We will be on vacation, after all. All 10 days of vacation. We are on a four day school week which means that the last day of school is March 29th and they don’t go back until April 9th. Heaven help us survive being home together that long. I will need to get creative with them and make sure they aren’t bored. Pinterest, here I come!
Peanut Butter Oatmeal Cookies
 
Author: 
Ingredients
  • ⅓ c. peanut butter
  • ⅓ c. nuts, chopped (I skipped these and used crunchy peanut butter, but you can use peanuts, walnuts, pecans, etc.)
  • ¾ c. flour
  • 1 tsp. baking soda
  • ¼ tsp. kosher salt
  • ½ c. white sugar
  • ½ c. brown sugar, packed
  • ½ c. butter, room temp
  • 1 tsp. vanilla extract
  • 1 large egg
  • ½ c. old fashioned oats
  • ¼ c. quick oats
  • 1 c. Peanut Butter Baking Chips
Directions
  1. Combine peanut butter and chopped nuts.
  2. In a mixing bowl, beat together butter and both sugars until light and fluffy.
  3. Add peanut butter mixture and vanilla. Blend well.
  4. Beat in the egg.
  5. Add flour, baking soda, and salt. Mix well.
  6. Add oats and mix well. Beat another minute.
  7. Cover with plastic and place in the fridge for at least 30 minutes.
  8. Preheat oven to 350 degrees. Spray a cookie sheet with cooking spray.
  9. Drop by spoonful onto baking sheet and bake 11-13 minutes.
Notes
I used a total of ¾ cup quick oats and left out the old fashioned oats.
If you want a soft cookie, slightly under bake them {10-11 minutes}. If you like a crisp cookie, bake them 13 minutes.
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