Hi, I am Elise. Today, I’m gonna show you how to make peanut butter cocolate chip oatmeal cookies. recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This is gonna smell and look 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 favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. peanut butter cocolate chip oatmeal cookies. is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook peanut butter cocolate chip oatmeal cookies. using 10 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make peanut butter cocolate chip oatmeal cookies.:
- Make ready 1 cup (100 g) instant oats
- Get 3/4 (90 g) cup whole wheat flour
- Get 1 1/2 tsp. baking powder
- Prepare 1/4 tsp. salt
- Prepare 1 large egg white, room temperature
- Make ready 1 tsp. vanilla extract
- Take 1/4 (64 g) cup home-made peanut butter
- Prepare 1/2 cup (120 ml) honey
- Prepare 2 tbsp. (28 g) dark chocolate chips
- Take 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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