- 3/4 cup raw sugar
- 3/4 cup brown sugar
- 1/4 cup butter, softened (or coconut oil)
- 1/2 tsp sea salt
- 2 eggs
- 1 tsp vanilla extract
- 1¼ tsp baking soda
- 1 cup Betsy’s Best Gourmet Peanut, Almond or Seed Butter
- 3 cups rolled oats
- 6 oz. semi-sweet chocolate chips
- 1/2 cup chopped pecans (or walnuts)
Preheat oven to 350°F. Combine sugar, brown sugar, butter and salt in a large mixing bowl. Beat until creamy. Add eggs, vanilla and baking soda. Mix well. Add Betsy’s Best and mix. Use a large spoon to stir in oats, chocolate chips and nuts. Place dough by heaping teaspoons onto a lightly greased cookie sheet, about 2 inches apart. Bake 8-10 minutes or until light gold on the edges. Yields: approximately 4 dozen cookies.
As a different version of this all-natural oatmeal cookie recipe you could add white chocolate chips with cranraisins, coconut with walnut, or peanut butter chips with crushed peanuts!