For those who enjoy their garlic spicy, try this straightforward recipe. It combines a beloved linguine meal with clam sauce with orzo pasta, which I recently discovered. For this recipe, I have a number of variants. Increase the red pepper for more heat. Clams or shrimp can be substituted for the chicken. Use diced tomatoes in place of the spinach leaves. In order to give the dish a distinctly Italian flavor, I also added spices like basil, rosemary, and oregano.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 23 |
| Yield: | 23 cookies |
Ingredients
- 2 cups quick-cooking oats (such as Robin Hood)
- ½ cup milk chocolate chips (such as President’s Choice)
- ½ cup white sugar
- 2 scoops vanilla protein powder (such as Leanfit 100% Whey Protein Blend)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons smooth peanut butter (such as Kraft)
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Combine oats, chocolate chips, sugar, protein powder, baking soda, and salt in a medium bowl. Add peanut butter, one egg, and vanilla; mix well. Mix in remaining egg, then knead until dough is thick and sticky.
- Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets. Using your palm, slightly flatten cookies.
- Bake in the preheated oven until the bottoms and edges are golden brown, about 10 minutes. Let cool for 2 minutes on the baking sheets, then transfer to a wire rack to cool completely.
Nutrition Facts
| Calories | 110 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 131 mg |
| Sugars | 7 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |