花生醬燕麥巧克力曲奇

27 Jul

Peanut Butter-Oatmeal Chocolate Chip Cookies

I love when I see recipes that have my favorite ingredients.  I got the itch to bake something recently, and immediately thought of these cookies.  The combination of oatmeal, peanut butter, and chocolate is pretty hard to resist, and these cookies put these ingredients together beautifully.  They are soft and chewy, and have just the right amount of crispness on the outside.  The peanut butter flavor stands out and complements the other flavors really well.  I used a mix of peanut butter chips and chocolate chips for extra peanut butter flavor.  I must also admit that the dough is pretty hard to resist!  I found myself eating a lot of dough during the baking process :)  Be careful not to overbake these.  They won’t look done after 10 minutes, but they will be perfectly done a few minutes after you take them out of the oven.

Peanut Butter-Oatmeal Chocolate Chip Cookies
Source: Brown Eyed  Baker

Makes about 16 cookies

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips (I used a mixture of chocolate chips an peanut butter chips)

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

2. Whisk together the flour, baking soda and salt; set aside.

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

 

花生醬燕麥巧克力曲奇
我愛當我看到食譜,有我最喜歡的成分。我癢最近烤的東西,立刻想到這些cookie。燕麥片,花生醬和巧克力的組合,是非常難以抗拒,這些餅乾一起把這些成分精美。他們是軟而有嚼勁,並有適量的脆在外面。花生醬的味道脫穎而出,並補充了其他的味道真的很好。我用了一個額外的花生醬的味道混合花生醬芯片和巧克力芯片。我也必須承認,麵團是非常難以抗拒!我發現自己吃了很多的麵團在烘烤過程中:)小心,不要烘烤過度這些。他們不會看後10分鐘內完成,但他們會完美地做了幾分鐘後,你帶他們出去的烤箱。

花生醬燕麥巧克力曲奇
來源:棕色眼貝克

使得約16餅乾

1杯通用麵粉
1茶匙小蘇打
¼茶匙鹽
1棒(半杯)無鹽黃油,室溫
半杯奶油花生醬
半杯砂糖
1/3杯光紅糖
½茶匙香草精
1個雞蛋
半杯燕麥片
1杯半甜巧克力片(我用的巧克力片,花生醬芯片的混合物)

1。烤箱預熱到華氏350度的兩線羊皮紙烤盤,待用。

2。一起攪拌麵粉,小蘇打和鹽,備用。

3。中等速度,奶油黃油,花生醬,砂糖,紅糖和香草精一起,約3分鐘。加入雞蛋,打結合。在低轉速,逐漸加入麵粉,直到結合。燕麥攪拌,然後將巧克力片。

4。使用一個大的cookie勺(3湯匙)和降麵團相距約2英寸到準備好的烤盤。烤10分鐘,或直到餅乾輕輕金。上烘烤表,然後儲存於密閉容器中,在室溫溫度完全冷卻。

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