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Sunbutter + chocolate chips + oatmeal? I get it. It’s so many things, but each of these ingredients—lends something special to these cookies, making them so extraordinary they’ve become my new go-to baking project.
The oatmeal adds texture and chewiness, the chocolate chips (preferably Ghirardelli’s 60 percent cacao bittersweet chocolate chips) lend richness, and the Sunbutter makes these cookies unbelievably moist, even three days later.
You can swap out any nut butter, but Sunbutter imparts the most subtle flavor (in case you’re not into nutty cookies) while retaining moisture and keeping the cookies soft and pillowy. You can also swap out the chips for chocolate chunks; Ghirardelli’s 60 percent cacao blend is wider and more disc-like than your typical semisweet chip, creating thick ribbons of chocolate in the cookie and practically ensuring you get cocoa flavor in every bite.
Sunbutter Chocolate Chip Oatmeal Cookies
Ingredients
- 1 stick unsalted butter, softened
- 3/4 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp sunbutter (or nut butter of your choice)
- 1 cup all-purpose flour or gluten-free flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup rolled oats
- 1 1/2 cups bittersweet chocolate chips (or semisweet)
Instructions
- Line two baking sheets with parchment paper. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 3 to 4 minutes. Beat in the eggs, one at a time, as well as the vanilla and sunbutter.
- In a separate mixing bowl, combine the flour, baking soda and salt. Slowly add to the mixer until combined.
- Fold in the oats and chocolate chips. Use a cookie scoop or two spoons to create roughly two-inch balls of dough. Place each about an inch and a half apart on each baking sheet. Stick it in the freezer for 10 minutes and preheat the oven to 350 degrees F.
- Once preheated, place cookies in the oven and bake for 9 to 10 minutes, or until lightly golden.
