Ingredients for Oatmeal Peanut Choconana Cookies
- Unsalted Butter
- ½ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ripe banana, mashed
- Peanut Butter
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups rolled oats
- Semi Sweet Chocolate Chips
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How to Make Oatmeal Peanut Choconana Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup packed brown sugar, and ½ cup granulated sugar until light and fluffy.
- Add 2 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract, 1 ripe mashed banana, and ½ cup creamy peanut butter.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 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 and 1 cup chocolate chips.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 12-14 minutes, or until golden brown around the edges. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
432g
Fat
176g
Carbs
62g
