Chocolate/饼干/Dessert/Peanut Butter

花生酱燕麦巧克力曲奇饼

2020年2月25日

Soft, chewy, and loaded with chocolate, these Peanut Butter Oatmeal Chocolate Chip Cookies are perfect for peanut butter lovers!

Peanut Butter Oatmeal Cookies

It’s no secret I’m a fan of anything made with chocolate and peanut butter. I’ve always got these ingredients on hand for any craving –cookies,gooey lava cake,cheesecake,纸杯蛋糕– but it’s these Peanut Butter Oatmeal Chocolate Chip Cookies I keep coming back to when I’m in a fix. Loaded with chocolate, peanut butter and chewy oats, these easy peanut butter cookies come together in minutes and bake up thick without any chilling.

如果你ever made my Monster Cookies than these are grown up version of those cookies, especially if you don’t find yourself with M&Ms in the house often. For this Peanut Butter Oatmeal Chocolate Chip Cookie recipe I swap chocolate chips for M&Ms, but the creamy peanut butter and chewy oats remain. To make the cookies extra chewy, I like to make them larger than normal (2 tablespoons of dough per cookie instead of 1) so they are thick and loaded with peanut butter and chocolate.

Peanut Butter Oatmeal Cookies

How to Make Peanut Butter Oatmeal Chocolate Chip Cookies

A great cookie starts with creamed butter and sugar. This first step is critical to achieving tender, chewy cookies that don’t spread flat when baked. For the best Peanut Butter Oatmeal Chocolate Chip Cookies I start with creaming the butter and sugar, but also add in some peanut butter and use a mix of white and brown sugar for extra moisture. These additions make for extra chewy and thick cookies.

一旦轻,蓬松,加入鸡蛋和香草和节拍直到刚刚结合。接下来是干燥的成分,开始与面粉混合,使燕麦和巧克力片的最后一次。

花生酱燕麦巧克力曲奇饼

什么燕麦要使用的类型

Quick oats are great for easy breakfasts, but when baking they turn to mush and don’t give the chew you crave for oatmeal cookies. I always use old-fashioned rolled oats, finding them to lend the best texture and chew. In a pinch, quick oats will work as a substitute but don’t use instant oats.

添加在混合插件和烘焙

The final step to make these easy Peanut Butter Oatmeal Chocolate Chip Cookies is to add in the mix-ins. The perfect trio of chocolate, oats, and peanut butter, these cookies are irresistible. To get the chewiest, thickest cookies it’s important to mix your dough as little as possible. Stir in the oats and chocolate just until combined, keeping in mind that the less you mix, the softer your cookies will be.

无论你舀成面团2汤匙大小的球马上到托盘,烘烤12-14分钟,或让它在冰箱里休息了几个小时或过夜,以减少传播。无论哪种方式,这些简单的花生酱燕麦巧克力饼干是不可抗拒的,很少持续超过一天在我家多。如果你有多余的,它们存放在密封容器中长达3天或在冰箱里一个星期,在室温服务,使他们稍稍软化。

花生酱燕麦巧克力曲奇饼

提示耐嚼花生酱燕麦巧克力曲奇饼

  • Don’t overmix your dough
  • Use non-natural peanut butter like Jif or Skippy. Natural peanut butter is not as thick and creamy and will produce fragile, crumbly cookies.
  • Slightly underbake the cookies so they are still soft in the center
  • 让大饼干(两汤匙每个cookie)
  • 可选的冷冻面团 - 这有助于他们展开更小,而烘烤,但我很少能找到自己这样做

These easy Peanut Butter Oatmeal Chocolate Chip Cookies are my favorite way to satisfy a cookie craving. You can bake them right away, and even keep some extra dough in the fridge for a few days so you can bake a single cookie for a midnight treat. If you love peanut butter, chocolate and chewy cookies, then these are a perfect baking project for you!

花生酱燕麦巧克力曲奇饼

其他的饼干食谱:亚博竞猜

51投票
Peanut Butter Oatmeal Cookies
花生酱燕麦巧克力曲奇饼
YIELD:32 cookies

配料
  • 1 1/4(180g) all-purpose flour
  • 1茶匙小苏打
  • 1/2茶匙发酵粉
  • 1/2茶匙s肉桂粉,可选
  • 1/2茶匙salt
  • 1cup(2 sticks or 227g) unsalted butter, at room temperature
  • 1cup(250克),奶油花生酱
  • 3/4cup(150克)和亮或暗棕色糖
  • 3/4cup(150g) granulated sugar
  • 2大蛋
  • 2茶匙spure vanilla extract
  • 2 1/2(240克)老式燕麦片
  • 2(340g) bittersweet or semi-sweet chocolate chips or chunks
Instructions
  1. In a large bowl mix together flour, baking soda, baking powder, cinnamon if using, and salt. Set aside.
  2. 在使用手动搅拌器或装有桨附件一起跳动奶油,花生酱,红糖一台搅拌机,和砂糖为3-4分钟,直到奶油一大碗。加入鸡蛋和香草精和敲打直到合并。加上刚刚直到结合低速面粉混合和节拍。不要过度混合。添加燕麦和巧克力片,并保持殴打低只是直到结合。越少,你混,越软饼干会。
  3. Preheat oven to 350°F/180°C. Line two pans with parchment paper and set aside.
  4. Drop rounded balls of dough, the size of 2 tablespoons of dough per cookie, onto prepared baking sheets (each cookie weighs about 45 grams), spacing them 3 inches apart. Bake for 12-14 minutes, until cookies are lightly browned at the edges and center is still soft. Allow to cool for 10 minutes in pan, then transfer cookies to a wire rack to cool completely.
  5. 在室温下放置3天,或在冰箱一周密闭容器存储cookie(但在室温下为他们服务)。饼干也被冻结长达3个月。解冻,在柜台上休假,仍然覆盖,或隔夜在冰箱里。

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2条评论

  • Reply
    Remy
    2020年4月12日在上午01时04分

    Just finished these! They have a great taste and texture, but mine didn’t flatten much while they baked. I was expecting a sort of thin, large cookie and they came out rather thick and not very wide. Not a bad thing! Just not what I expected. Otherwise, it’s a great recipe!

  • Reply
    Rahul Yadav
    May 17, 2020 at 9:51 am

    Made these tonight! Omg thank you, seriously sooo
    好,快捷,方便和美味的!我会用这一个一遍又一遍!

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