oatmeal peanut butter chocolate chip cookies
(1 rating)
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This recipe is originally from The Brown Eyed Baker, I have adapted it to my families taste, but you can always use chocolate chips instead of Bakers Chocolate. And I add sweetened coconut because I love coconut. I have never used the chocolate chips called for in the original recipe but this cookie is Sin-sational and very pretty and impossible to not devour. So hats off to the Brown Eyed Baker for the original recipe and I hope you enjoy my adaptations.
(1 rating)
yield
16 cookies
prep time
30 Min
cook time
10 Min
method
Bake
Ingredients For oatmeal peanut butter chocolate chip cookies
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1 cunbleached white flour
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1 tspbaking soda
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1/4 tspsalt
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1 stickbutter
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1/2 cpeanut butter, creamy
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1/2 csugar
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1/3 cbrown sugar, light
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1/2 tsppure vanilla extract
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1egg
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1/2 crolled oats
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3 ozunsweetened bakers chocolate shaved
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3/4 csweetened coconut
How To Make oatmeal peanut butter chocolate chip cookies
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1Mix flour, baking soda and salt together and set aside.
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2Roughly shave the unsweetened Bakers Chocolate squares and set aside.
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3Cream the butter, peanut butter,white sugar and light brown sugar together.
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4Add the Vanilla Extract and blend together.
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5Add the egg to the creamed butters and sugars and blend well
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6Add the flour mixture to the butter mixture by thirds combining well after each addition.
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7Add the rolled oats to the combined mixture and blend.
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8Add the rough shaved unsweetened chocolate and stir well.
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9Add the sweetened coconut to the mixture and stir well. The mixture will be very coarse.
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10Drop by ice cream scoopfuls onto a non stick mat or cookie sheet and lightly shape.
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11Bake ten minutes at 350 degrees in a preheated oven
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12Try to let these delicious cookies cool. Then do not eat them all at one time! Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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