Hi, I’m Joana. Today, I’m gonna show you how to prepare peanut butter cocolate chip oatmeal cookies. recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
peanut butter cocolate chip oatmeal cookies. Recipe
peanut butter cocolate chip oatmeal cookies. is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. peanut butter cocolate chip oatmeal cookies. is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook peanut butter cocolate chip oatmeal cookies. using 10 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make peanut butter cocolate chip oatmeal cookies.:
- Take 1 cup (100 g) instant oats
- Get 3/4 (90 g) cup whole wheat flour
- Prepare 1 1/2 tsp. baking powder
- Take 1/4 tsp. salt
- Take 1 large egg white, room temperature
- Take 1 tsp. vanilla extract
- Take 1/4 (64 g) cup home-made peanut butter
- Make ready 1/2 cup (120 ml) honey
- Get 2 tbsp. (28 g) dark chocolate chips
- Prepare 1 1/2 (21 g) tbsp. mini chocolate chips
Instructions to make peanut butter cocolate chip oatmeal cookies.:
- Whisk together the oats, flour, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the egg white and vanilla. Mix in the peanut butter until smooth. Stir in the honey. Add in the flour mixture, stirring just until incorporated. Fold in the dark chocolate chips and 1 tablespoon of miniature chocolate chips.
- Preheat the oven to 325°F, and line a baking sheet withparchment paper or a silicone baking mat.
- Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
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