Oatmeal Peanut Butter Chocolate Chip Cookies
Oatmeal Peanut Butter Chocolate Chip Cookies requires about 45 minutes from start to finish. This hor d'oeuvre has 145 calories, 3g of protein, and 9g of fat per serving. This recipe serves 60 and costs 18 cents per serving. If you have baking powder, semisweet chocolate chips, semisweet chocolate, and a few other ingredients on hand, you can make it. 114 people were glad they tried this recipe. It is brought to you by Merry Gourmet. Overall, this recipe earns a rather bad spoonacular score of 17%. Users who liked this recipe also liked Peanut Butter Oatmeal Chocolate Chip Cookies, Peanut Butter, Oatmeal and Chocolate Chip Cookies, and Peanut Butter and Oatmeal Chocolate Chip Cookies.
Servings: 60
Ingredients:
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup firmly packed light brown sugar
2 large eggs
2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon kosher salt
2 cups old-fashioned rolled oats
1 cup natural peanut butter, stirred very well
4 ounces semisweet chocolate, grated
12-ounce package semisweet chocolate chips
2 sticks (1 cup) unsalted butter, softened
1 tablespoon vanilla extract
Equipment:
hand mixer
food processor
stand mixer
bowl
baking paper
baking sheet
oven
Cooking instruction summary:
In a food processor, process 1 cup oats until ground fine. In a large bowl, stir together ground oats, remaining 1 cup whole oats, flour, baking powder, baking soda, and salt.In another large bowl with an electric mixer (or in the bowl of a stand mixer), beat together butter and sugars until light and fluffy. Beat in vanilla and peanut butter. Add eggs, one at a time, beating well after each addition, and gradually beat in flour mixture. Add chocolate chips and grated chocolate, beating until just combined. Chill cookie dough, covered, at least 2 hours or overnight (and up to one week).Preheat oven to 325°F. Form rounded tablespoons of dough into balls and place on cookie sheet lined with parchment paper about 2 inches apart.Bake cookies in batches in middle of oven for 15 minutes, or until just pale golden. Cooking any longer than this will result in crispier cookies. Cool cookies on baking sheet for 5 minutes, then transfer to baking rack to cool completely.
Step by step:
1. In a food processor, process 1 cup oats until ground fine. In a large bowl, stir together ground oats, remaining 1 cup whole oats, flour, baking powder, baking soda, and salt.In another large bowl with an electric mixer (or in the bowl of a stand mixer), beat together butter and sugars until light and fluffy. Beat in vanilla and peanut butter.
2. Add eggs, one at a time, beating well after each addition, and gradually beat in flour mixture.
3. Add chocolate chips and grated chocolate, beating until just combined. Chill cookie dough, covered, at least 2 hours or overnight (and up to one week).Preheat oven to 325°F. Form rounded tablespoons of dough into balls and place on cookie sheet lined with parchment paper about 2 inches apart.
4. Bake cookies in batches in middle of oven for 15 minutes, or until just pale golden. Cooking any longer than this will result in crispier cookies. Cool cookies on baking sheet for 5 minutes, then transfer to baking rack to cool completely.
Nutrition Information:
covered percent of daily need
