Chocolate Chip Peanut Butter Oatmeal Cookies Recipe - Cooking Index
Chocolate Chip Peanut Butter Oatmeal Cookies Recipe - Cooking Index
Chocolate chips, peanut butter and oatmeal wow guests when combined in a cookie. With three favorite flavors rolled into one, these delectable treats are full of protein and appeal to the kid in all of us. The cookies will keep for a week in a tightly closed tin, or they can be frozen for up to a month.
Courses: Dessert, Vegetarian| 12 tablespoons | 180ml | Unsalted butter - (1 1/2 sticks) - softened |
| 3/4 cup | 148g / 5.2oz | Peanut butter |
| 1 cup | 198g / 7oz | Demerara, turbinado or granulated sugar |
| 1/2 cup | 80g / 2.8oz | Dark brown sugar |
| 2 | Extra-large eggs | |
| 2 teaspoons | 10ml | Vanilla |
| 1 1/2 cups | 93g / 3.3oz | Unbleached flour |
| 2/3 cup | 41g / 1.4oz | Whole-wheat flour |
| 1 1/4 teaspoons | 6.3ml | Baking powder |
| 3/4 teaspoon | 3.8ml | Salt |
| 1 cup | 62g / 2.2oz | Old-fashioned or quick-cooking oats |
| 1 cup | 110g / 3.9oz | Chocolate chips - (to 1 1/2) |
Preheat oven to 350 degrees.
In food processor or mixing bowl, combine butter and peanut butter, and process, or beat together with wooden spoon, until well blended. Add sugars and process or stir until combined. Beat in eggs and add vanilla; blend well until smooth and creamy.
Combine flours, baking powder and salt. Add dry ingredients to wet and process, stopping to scrape down sides of bowl, or mix well with wooden spoon. Dough will be stiff. Stir in oats and chocolate chips.
Roll dough into balls about 1 1/2 inches in diameter and place about 2 inches apart on ungreased baking sheets. Flatten dough.
Bake cookies for 10 to 12 minutes, until golden brown. Cool on baking racks.
This recipe yields 4 dozen.
Per Serving: 270 Cal; 5g Prot; 14g Total Fat (6 Sat. Fat); 33g Carb.; 35mg Chol; 115mg Sod.; 2g Fiber.
Source:
Vegetarian Times, September 2002
Average rating:
5 (1 votes)
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