SunButter Chocolate Chip Oatmeal Cookies

Start to Finish: 2 hours, 30 minutes

Servings: 24 Cookies



1/2 cup (1 stick) butter, softened
1/2 cup packed brown sugar
1/4 cup and 2 tablespoons white sugar
1/2 cup Creamy SunButter<sup>®</sup>
1 egg
3/4 cup all-purpose flour
1 teaspoon baking soda*
2/3 cup old-fashioned oats
2/3 cup semi-sweet chocolate chips

<strong>IMPORTANT</strong>: Check to ensure all individual ingredients are produced in a peanut and tree nut free facility.

*Sometimes, but not always, the natural chlorophyll in sunflower seeds reacts with baking soda, causing a green color inside the cookies after they cool. This is completely harmless! Depending on the recipe you can reduce baking soda by about one third or a splash of lemon juice may help prevent any “greening”.



Heat oven to 350°F.

Line cookie sheet with parchment paper.

In large bowl, cream together butter, brown sugar, white sugar and SunButter until smooth.  Beat in the egg until well blended.  Combine the flour, baking soda, salt, oatmeal and chocolate chips, stir into creamed mixture.  Refrigerate for at least two hours.

Drop dough by rounded tablespoonfuls about two inches apart onto cookie sheet.

Bake for 10 minutes in the preheated oven, or until the outsides are set and the middle is just beginning to set.  Do not over-bake.

Cool on the baking sheet for 10 minutes.  Store cooled cookies in airtight container.

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