flourless pb & oatmeal cookies
recipe from vanillasugarblog.com

2 cups chunky peanut butter (not an oily peanut butter choose a creamy one)
¾ cup dark brown sugar, NOT packed, but loose
2 eggs + 1 egg yolk
1 ts pure vanilla extract 
1 TB molasses
1 ts baking soda 
1 ts sea salt 
¾ cup rolled oats (not instant)
a little extra sea salt for the tops of the cookies

cook notes:
I swear by the organic chunky whole foods brand peanut butter. It's just the right amount of 
creaminess and thickness for making all kinds of cookies & muffins. 
Please make sure to chill the dough or the cookies will spread a bit.  If you can't chill the dough, then
leave cookie dough balls in ball form--don't press/flatten. 

In a large mixing bowl, mix the peanut butter, the dark brown sugar, the eggs and egg yolk well.  
Then add in the vanilla extract, molasses and mix again.
Sprinkle on the baking soda, salt and rolled oats.
Mix well.  
Cover bowl and place in fridge for 20 minutes to firm up. When ready to bake, preheat oven to 350 degrees.  
Using a medium cookie scoop, scoop out dough onto parchment lined baking sheets about an inch apart . 
You can try using your hands to roll dough balls, but dough is very sticky.
Gently press down on the dough balls, do not flatten, just a small push down. 
Sprinkle the tops of a tiny bit of sea salt.
The cookies won’t spread much during baking, but they do rise up a bit.  
Bake cookies for 13-16 minutes.
It’s hard to know when the cookies are done,  they stay soft and puffy while baking (firm up after cooling )
I looked for almost-crisp, light golden brown edges. 
After you remove from oven, let them sit on the cookie sheet for  at least 15-20 minutes or longer if you can.
If you try and take them off the sheet right out of the oven they will break apart; very delicate after baking.
They don’t keep too fresh that long, maybe 3 days at best?

Made about 21-25 cookies