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Identity Crisis Cookies

Identity Crisis Cookies
Adapted from Baking: From My Home to Yours
Makes about 24 cookies

1 ½ cups old fashioned oats
½ cup all purpose flour
½ teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch of salt
½ cup (1 stick) unsalted butter, room temperature
½ cup peanut butter, smooth or chunky
½ cup granulated sugar
½ cup light brown sugar, packed
1 large egg
½ teaspoon vanilla extract
¾ cup semi-sweet chocolate chips

1. Line baking sheets with parchment paper or silicone baking liners; set aside.
2. In a medium bowl, whisk together oats, flour, baking soda, cinnamon, nutmeg, and salt; set aside.
3. In the bowl of an electric mixer, cream butter, peanut butter, and sugars until light and creamy, about 3 minutes. Add egg, beating until combined, then add vanilla extract. With mixer on low, add oat mixture a little at a time, mixing until just combined. Fold in chocolate chips.
4. Using a 1-inch cookie scoop or a heaping tablespoon, drop dough onto prepared baking sheets two inches apart, pressing gently with your hand to flatten the dough slightly. Chill dough on baking sheets in refrigerator for about 20 minutes. (Dough can chilled up to overnight, either in the mixing bowl, or already divided out on baking sheets. If chilling more than an hour, cover dough with plastic wrap.)
5. While dough is chilling, preheat oven to 350F. When dough is chilled, remove from fridge, and bake, rotating pans halfway through until cookies are golden and the edges are just beginning to brown, about 13 to 15 minutes. Remove from oven and let cool on baking sheet for a couple minutes before transferring to a wire rack to cool completely.

Per serving (1 cookie): 166 calories; 8g fat; 3g protein; 21g carbs

Brought to you by The Busty Baker (
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