Preheat your oven to 350°F (175°C). This ensures that your cookies will bake evenly and have that perfect chewy texture.
Line a baking sheet with parchment paper. This step is essential as it prevents the cookies from sticking and makes for an easy cleanup.
In a mixing bowl, whisk together the quick cooking oats, vanilla flavored protein powder, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents and ensures a uniform cookie texture.
In a separate bowl, combine the honey, egg, peanut butter, and vanilla extract. Use a whisk or a fork to blend these ingredients until smooth and creamy.
Gradually add the dry mixture to the wet mixture. Stir until just combined. Be careful not to overmix, as this can lead to tougher cookies.
Gently fold in the semi-sweet mini chocolate chips until they are evenly distributed throughout the cookie dough.
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving a little space between each cookie. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these Peanut Butter Oatmeal Protein Cookies warm or store them for later!
