1/2cupchocolate chips, semisweet or milk chocolate
1/2cupnatural creamy peanut butter
1 1/2cupsrolled oats
Instructions
Line a baking sheet with parchment paper.
Add chocolate chips to a large microwave-safe mixing bowl.
Melt chocolate in microwave or on stovetop using double boiler method. If melting in the microwave, heat chocolate at 30 second intervals, stirring in between, until chocolate is completely melted.
Add the peanut butter to the melted chocolate and stir until evenly mixed.
Stir in oats until all oats are moistened and evenly combined.
Scoop out 2 tbsp dough and form a compact ball. Some of the chocolate peanut butter mixture will stick to your hand. That is normal. Place ball onto prepared baking sheet and press down to flatten into a thick round disk. Repeat with remaining dough.
Place cookie sheet into freezer and freeze until cookies are firm (30 to 60 minutes). You can leave the cookies in there longer as well and just bring them to room temperature for a few minutes before eating. Store uneaten cookies at room temperature or in the fridge or freezer if you want to store them longer.
Notes
I used unsweetened peanut butter but you can use sweetened.
If you prefer a sweeter cookie, use milk chocolate chips as they are sweeter than semisweet chocolate chips. You can also add more than 1/2 cup chocolate.
Be careful not to overpack your oats when measuring them. You don't want any more than 1 1/2 cups. If you are a little under, that is fine.
Nutrition estimate is calculated with unsweetened peanut butter and semisweet chocolate chips.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.