Peanut Butter Oatmeal Two Chip Cookies

Peanut Butter Oatmeal Two Chip Cookies might be just the dessert you are searching for. One serving contains 172 calories, 3g of protein, and 9g of fat. For 26 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 24. It is brought to you by A Cedar Spoon. A mixture of whole wheat flour, salt, brown sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. 146 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 18%. This score is rather bad. Try Browned Butter Peanut Butter Oatmeal Chocolate Chip Cookies, Oatmeal Peanut Butter Chip Cookies, and Oatmeal Peanut Butter Chip Cookies for similar recipes.

Servings: 24

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

1/2 cup all purpose flour

1/2 tsp baking soda

1 cup brown sugar

1/2 cup butter, at room temperature

1 large egg

1 cup old fashioned oats

1 pinch salt (I use sea salt)

1/2 cup semi-sweet chocolate chip

1/2 cup smooth peanut butter

1 1/2 tsp pure vanilla extract

1/2 cup white chocolate chips

1/2 cup whole wheat flour

Equipment:

oven

baking sheet

Cooking instruction summary:

Preheat the oven to 350 degrees.In a mixer, cream together the butter and sugar for about 3 minutes, or until creamy.Add in the vanilla and egg. Mix until well combined, scraping the sides as you go.Add the peanut butter and continue to mix until combined.Add the flour, baking soda and salt and mix until the flour is just combined (dont mix too long as the dough mixture will begin to get very hard to work with).Mix in the oats and chips until just combined (again-do not mix for very long- maybe a quick 10 seconds).Using a cookie scoop or spoon, put 12 cookies onto each baking sheet. Bake for 12-14 minutes (12 minutes for chewier cookies). Remove from oven and let cool.Repeat the process for the remaining dough.Serve with a glass of milk or store in an air tight container once cooled.

 

Step by step:


1. Preheat the oven to 350 degrees.In a mixer, cream together the butter and sugar for about 3 minutes, or until creamy.

2. Add in the vanilla and egg.

3. Mix until well combined, scraping the sides as you go.

4. Add the peanut butter and continue to mix until combined.

5. Add the flour, baking soda and salt and mix until the flour is just combined (dont mix too long as the dough mixture will begin to get very hard to work with).

6. Mix in the oats and chips until just combined (again-do not mix for very long- maybe a quick 10 seconds).Using a cookie scoop or spoon, put 12 cookies onto each baking sheet.

7. Bake for 12-14 minutes (12 minutes for chewier cookies).

8. Remove from oven and let cool.Repeat the process for the remaining dough.

9. Serve with a glass of milk or store in an air tight container once cooled.


Nutrition Information:

Quickview
172k Calories
3g Protein
8g Total Fat
21g Carbs
1% Health Score
Limit These
Calories
172k
9%

Fat
8g
13%

  Saturated Fat
4g
27%

Carbohydrates
21g
7%

  Sugar
13g
14%

Cholesterol
18mg
6%

Sodium
100mg
4%

Caffeine
3mg
1%

Get Enough Of These
Protein
3g
6%

Manganese
0.38mg
19%

Selenium
5µg
7%

Phosphorus
67mg
7%

Magnesium
25mg
6%

Vitamin B3
1mg
6%

Copper
0.11mg
6%

Fiber
1g
5%

Vitamin E
0.71mg
5%

Vitamin B1
0.07mg
5%

Iron
0.8mg
4%

Zinc
0.52mg
3%

Potassium
108mg
3%

Folate
11µg
3%

Vitamin B2
0.05mg
3%

Vitamin A
132IU
3%

Calcium
24mg
2%

Vitamin B6
0.04mg
2%

Vitamin B5
0.2mg
2%

Vitamin K
1µg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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