All week-long I have had cookies on the brain. Then some of my favorite food bloggers started posting cookie recipes on their sites, which made me want them even more. I decided enough was enough and whipped up my own lil’ recipe I like to call Nut Butter Oatmeal Chocolate Chip Cookies.
Why the generic nut butter label? The reason behind this is that these two lovely packets of Justin’s Nut Butter that I found while cleaning out my pantry were the stars of the show.
And since there is no easy way to say Chocolate Hazelnut Vanilla Almond Oatmeal Chocolate Chip Cookies, I shortened it to Nut Butter Oatmeal Chocolate Chip Cookies. OK, it’s still a mouthful, but it works.
I’ll admit I was a little skeptical of mixing the chocolate hazelnut and vanilla almond nut butters together, but it actually worked! The cookies had a nice, nutty flavor to them and of course the chocolate chips were just the cherry on top. The best part is that it took 10 minutes to prep the cookies and then another 12 minutes in the oven. Not too shabby if you ask me.
Nut Butter Oatmeal Chocolate Chip Cookies (makes roughly 8-10 cookies)
1 packet Justin’s Vanilla Almond Butter
1 packet Justin’s Chocolate Hazelnut Butter
2/3 c rolled oats
1 tsp baking soda
1 tsp salt
2/3 c chocolate chips
Preheat your oven to 350F. Lightly grease a baking sheet with cooking spray or line a baking sheet with a silpat/parchment paper.
In a medium mixing bowl, mix oats, salt and baking soda. In a smaller mixing bowl mix your nut butters and eggs. Fold the wet mix into the dry ingredients and blend well. Fold in your chocolate chips until the mixture is nice and sticky.
Gently spoon your dough onto the baking sheet and roll into small balls. Place in the oven and bake for 10-12 minutes.