1/2cupwhole-wheat flour (or whole wheat pastry flour or whole wheat white flour)
1/2cupold fashioned oats
1teaspoonbaking soda
1/2teaspooncinnamon (optional)
1/2cupsemi-sweet or milk chocolate chips
Instructions
1. Preheat oven to 350 F and line baking sheets with parchment paper or silicone mats.
2. Beat peanut butter and brown sugar in a stand mixer or with an electric hand mixer on medium speed for 3 minutes. Add eggs, one at a time, until incorporated. Mix in flour until just incorporated then mix in oats, baking soda, and cinnamon, if using. Be careful not to over-mix. Stir in chocolate chips by hand.
3. Using a spring-loaded cookie scoop, drop balls of evenly sized dough onto the prepared baking sheets, leaving enough room for cookies to spread slightly. Bake for 10-12 minutes, until the tops are golden. Cool on a cooling rack. Once cooled stored in an airtight container for up to 3-4 days.