Ingrédients pour Peanut Butter Chocolate Oatmeal Cookies
- 1 cup (2 sticks) unsalted butter
- Sugar
- Light Brown Sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 1 teaspoon maple extract
- 2 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- Quick Cooking Rolled Oats
- 1 cup semi-sweet chocolate chips
- Unsalted Dry Roasted Peanuts
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Comment préparer Peanut Butter Chocolate Oatmeal Cookies
- Preheat oven to 350°F (175°C).
- Line a large baking sheet with parchment paper and lightly grease it.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup packed light brown sugar, and ½ cup granulated sugar until light and fluffy.
- Beat in 1 teaspoon maple extract and 1 cup creamy peanut butter until well combined.
- Add 2 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups rolled oats, 1 cup semi-sweet chocolate chips, and ½ cup chopped peanuts.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Gently flatten each cookie to about 2 ½ inches in diameter using a lightly floured fork.
- Bake for 12-14 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
82g
Fat
35g
Carbs
11g
