Peanut Butter Chocolate Oatmeal Cookie
- 38g all purpose flour
- 7g dark cocoa powder
- 1/4tsp baking powder
- 1/4tsp baking soda
- 1/4tsp salt*
- 60g unsalted butter
- 40g granulated sugar
- 25g brown sugar
- 1/2 egg (~25g)
- 65g peanut butter*
- 1/2tsp vanilla extract
- 45g Quaker whole rolled oats
- 70g chocolate chips / couverture (75%)
- 40g peanut butter chips
Yield: 7 - 8 cookies
1) Combine flour, cocoa powder, baking powder, baking soda and salt
2) Whisk to cream butter, granulated and brown sugar at medium-high speed. Then add egg, peanut butter and vanilla extract and whisk and high speed.
3) Fold in dry ingredients from (1). Then add rolled oats, peanut butter and chocolate chips / couverture. Fold till no more dry lumps.
4) Chill dough for 20 minutes in the fridge. Preheat oven at 185C.
5) Divide dough into 7 to 8 parts and roll into balls and line on parchment paper / baking sheet*
6) Bake for 17 minutes.
7) Let cookies cool down 15 minutes before removing them to let rest on baking rack
**Notes:
- Peanut butter chips can be replaced with same amount of chocolate chips / couverture.
- Omit salt if peanut butter used is salted.
- Top dough balls with peanut butter chips for better aesthetic! :)
- Oven temperature may vary. Bake cookies for 3 more minutes if cookies are still too soft after cooling for 15 minutes.
- Best consumed dunked in milk!
