Peanut Butter Chocolate-Chips Oatmeal Cookies
One more great cookies!
Crisp, crunchy, rich, nutty, DELICIOUS, ... as good as its long name :)
My daughter is the one who keeps asking me to bake cookies for her since 2-3 weeks ago! Finally last week I had time to bake cookies for her. Actually, she wanted me to bake her favorite Peanut Butter Cookies, but after finding another 'peanut butter' cookies recipe in Martha Stewert cookies book, I decided to try this one.
The interesting part from this recipes is ... it uses 3 cups of Oatmeal and only requires 1/3 cup of flour. Hhmmm ... At the end, I'm so happy ... the result is excellent. The whole family love this cookies very much.
As our children are growing up, it looks like they're hungry all the time. They keep asking for snacks, even we just have finished our lunch/dinner. Availability of snacks is a must for them.
Makes about 6 dozen.
3 cups old-fashioned rolled oats
1/3 cup whole wheat flour (I used 1/3 cup + 2 tbsp all purpose flour)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 cup packed light-brown sugar (I used 3/4 cup palm sugar)
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
1/2 cup natural peanut butter
2 large eggs
1 teaspoon pure vanilla extract
2 cups salted whole peanuts (I used 1 cup chopped peanut)
2 cups semisweet chocolate chips (I used 1+ 1/3 cup semisweet chocolate chips)
1. Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.
2. Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
3. Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
4. Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
5. Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.
Crisp, crunchy, rich, nutty, DELICIOUS, ... as good as its long name :)
My daughter is the one who keeps asking me to bake cookies for her since 2-3 weeks ago! Finally last week I had time to bake cookies for her. Actually, she wanted me to bake her favorite Peanut Butter Cookies, but after finding another 'peanut butter' cookies recipe in Martha Stewert cookies book, I decided to try this one.
The interesting part from this recipes is ... it uses 3 cups of Oatmeal and only requires 1/3 cup of flour. Hhmmm ... At the end, I'm so happy ... the result is excellent. The whole family love this cookies very much.
As our children are growing up, it looks like they're hungry all the time. They keep asking for snacks, even we just have finished our lunch/dinner. Availability of snacks is a must for them.
Makes about 6 dozen.
3 cups old-fashioned rolled oats
1/3 cup whole wheat flour (I used 1/3 cup + 2 tbsp all purpose flour)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 cup packed light-brown sugar (I used 3/4 cup palm sugar)
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
1/2 cup natural peanut butter
2 large eggs
1 teaspoon pure vanilla extract
2 cups salted whole peanuts (I used 1 cup chopped peanut)
2 cups semisweet chocolate chips (I used 1+ 1/3 cup semisweet chocolate chips)
1. Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.
2. Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
3. Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
4. Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
5. Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.
Comments
Is it possible for you to post a recipe for veg nasi goreng in English? :) Perhaps you already have one on here, in that case please let me know the link.
http://www.karwachauth.com/
alaska cruise
i have lots of recipes of cookies, but
the one you have posted is unique.
private villas bali
just curious, ini cookies jadinya crisp and crunchy ya? kemarin aku coba bikin, kenapa jadinya chewy ya.. hehehe. rasanya sih okeh, bentuk juga udah bagus, cuma ya itu, chewy ...
thank you :)