Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Mix oil, sugars, egg, and vanilla. Add peanut butter and mix. Stir baking soda and cinnamon into the flour. Add flour mixture and beat well. Stir in oats, followed by chocolate chips.
Drop by tablespoon or mini ice-cream scoop onto a lined baking sheet. Bake for 9–11 minutes. Let cool for a minute, then transfer to a wire cooling rack.
Tips:
For a slightly different texture, increase flour and decrease oats to one and a half cups each. Increase baking soda to one teaspoon.
Notes:
For a chewier cookie, decrease chips to half a cup and add half a cup dried cranberries.
Variations:
For a simchah: Drizzle with melted chips (chocolate, white, or caramel). Put chips in a snack-size ziplock bag, dip in boiling water until melted, cut a tiny snip in the corner, and you’re set to go.
Kid-friendly version: Substitute part or all of the chocolate chips for mini chocolate lentils.
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delicious and amazing in every way!!!
Nuts n cinnamon cookies Great recipe! Batter a bit dry so I add another egg. Delicious!!
They're really good I like to substitute flour for gluten-free flour and it's really good, I had to make seconds the first night I made them. Delicious!
Thanks for the info!