Ingrédients pour Sarah S Owl Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Brown Sugar
- 1 cup (2 sticks) softened butter or shortening
- Crunchy Peanut Butter
- 1 large egg
- 1 teaspoon vanilla extract
- Rolled Oats
- Unsweetened Chocolate
- Semisweet Chocolate Piece
- Cashews
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Comment préparer Sarah S Owl Cookies
- Preheat oven to 350°F (175°C).
- Whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) softened butter or shortening and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in 1 cup creamy peanut butter, 1 large egg, and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined.
- Stir in 2 cups rolled oats.
- Divide the dough in half.
- Shape one half of the dough into an 8-inch long roll.
- Melt 1 cup semi-sweet chocolate chips; stir until smooth. Add to the remaining half of the dough and mix until well incorporated.
- Roll the chocolate dough on a sheet of waxed paper into an 8-inch square.
- Place the 8-inch peanut butter roll onto the center of the chocolate dough square.
- Wrap the chocolate dough around the peanut butter roll, pinching the seams to seal.
- Wrap the log tightly in waxed paper and chill for at least 1 1/2 hours, or until firm.
- Unwrap the chilled dough and cut it into 1/4-inch thick slices.
- Arrange the cookie squares on an ungreased baking sheet.
- Pinch small pieces of the chocolate dough to form two ears on each cookie.
- Use 2 mini chocolate chips for eyes and a cashew half for the beak on each owl.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
39g
Fat
13g
Carbs
6g
