Ingredients for Chocolate Peanut Butter Cookies With Oats
- Creamy Peanut Butter
- ½ cup (1 stick) softened butter
- Brown Sugar
- ¼ cup water
- 1 large egg
- Vanilla Extract
- 2 cups rolled oats
- All Purpose Flour
- 1 teaspoon baking soda
- Semi Sweet Chocolate Chips
- 2 tablespoons shortening
- ¼ cup chopped peanuts
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How to Make Chocolate Peanut Butter Cookies With Oats
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together 1 cup peanut butter and ½ cup (1 stick) softened butter until light and fluffy.
- Gradually add 1 ½ cups granulated sugar, beating at medium speed until well combined.
- Add ¼ cup water, 1 large egg, and 1 teaspoon vanilla extract. Beat until smooth.
- In a separate bowl, combine 2 cups rolled oats, 1 ½ cups all-purpose flour, and 1 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll dough into 1-inch balls.
- Place balls onto prepared baking sheets.
- Flatten each ball with a fork dipped in granulated sugar.
- Bake for 8-10 minutes, or until edges are lightly golden brown.
- Let cookies cool completely on wire racks.
- While cookies cool, melt 1 cup semi-sweet chocolate chips and 2 tablespoons shortening in a double boiler or microwave-safe bowl in 30 second increments, stirring until smooth.
- Once cookies are completely cool, spread approximately ½ teaspoon of melted chocolate mixture over each cookie.
- Sprinkle with ¼ cup chopped peanuts.
- Refrigerate cookies for 20 minutes to allow the chocolate to set.
- Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
323g
Fat
146g
Carbs
55g
