Peanut Butter Oatmeal Chocolate Chip Cookies
Drygast, 2024-02-27
Crispy and chewy cookies with peanut butter and chocolate
- Servings18 Portions
- AllergensEggs, Milk, Peanuts, Wheat
- Prep Time10 min
- Cook Time15 min
Simple cookies with a combination of flavors that I really like. Peanuts and chocolate are fantastic and in these oatmeal cookies I think it's a perfect mix.
Of course, you can vary and adjust the recipe however you want, but I think I probably got a good mix after adjusting the recipe by trial cooking a number of different variations. Among other things, I reduced the amount of sugar compared to the recipe I started from as it was very sweet. They also used peanut butter which had sugar in it, which I don't do here. The peanut butter I use is crunchy (goes just as well with smooth) and only contains peanuts and a little salt - nothing else. The result is thus a much less sweet cookie which I think tastes better.
A common thing to do with cookies of this type is to let the butter warm up to room temperature, but if you mix everything in a food processor, it is an unnecessary step. When you have mixed in the peanutbutter and the egg, it still makes a good batter.
To portion the dough on the baking sheet, you could use an ice cream scoop. An alternative is to use plastic gloves - anything to avoid getting dirty. I then place a lump of dough on the sheet and flatten it a little.
These cookies are perfectly fine to freeze and will last for several months (although they will probably be eaten much sooner)
Ingredients
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 3258.92 kcal | 181.05 kcal | 452 kcal |
| Carbohydrates | 339.59 g | 18.87 g | 47.10 g |
| Fat | 176.65 g | 9.81 g | 24.50 g |
| Protein | 66.12 g | 3.67 g | 9.17 g |
| Sugar | 208.66 g | 11.59 g | 28.94 g |
| Salt | 4.11 g | 0.23 g | 0.57 g |
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
Directions
- Heat the oven to 175°C fan.
- In a food processor, mix butter and sugar until fluffy.
- Add peanut butter and eggs, mix until smooth.
- Mix oatmeal, flour, baking powder, salt, cinnamon, vanilla powder and chocolate in a separate bowl.
- Stir together all the ingredients into a batter.
- Portion the dough into 18 lumps on 2 baking trays covered with baking paper.
- Bake in the middle of the oven, 10-12 minutes until the edges start to get a little colour.
- The cookies should be a little soft in the middle when they are taken out of the oven.
- Let the cookies cool on the baking tray for a few minutes, then transfer to a wire rack to cool completely.
- Once they have cooled completely, store the cookies in the fridge in an airtight container.
- It is perfectly possible to freeze the cookies.