Peanut Butter Oatmeal Chocolate Chip Cookies Recipe
Love peanut butter cookies? Love oatmeal chocolate chip cookies? Then why not blend both the flavors together for a tasty treat that you can't resist.
Ingredients
Part 1:
- 1 cup butter, softened
- 1 cup peanut butter, smooth
- 1 cup coconut palm sugar
- ½ cup white sugar
- 2 teaspoons egg replacer powder (such as Ener-G)
- ⅓ cup water
- 1 and ½ teaspoons vanilla extract
Part 2:
- 1 and ¼ cups whole wheat pastry flour
- 3 cups quick-cooking oats
- 2 teaspoons baking soda
- ¼ teaspoon salt
Part 3:
- ¾ cup semi-sweet chocolate chips
- ½ cup dried cranberries
Substitutes:
- butter - vegan butter substitute like Earth Balance
- peanut butter - any other nut butter
- coconut palm sugar - brown sugar
- whole wheat pastry flour - all-purpose flour
- oats - spelt flakes
- chocolate chips - white chips or peanut butter chips
- dried cranberries - any other dried fruit of your choice
Instructions
- Preheat oven at 350F/180C for 15 minutes.
- In a large bowl stir together the dry ingredients mentioned in Part 2 and set aside.
- In another large bowl, cream together butter, peanut butter and both sugars until light and fluffy. Beat in the egg replacer powder, water and vanilla extract.
- Stir in the dry flour mix into the wet ingredients and mix well.
- Add in the chocolate chips and dried cranberries too.
- Drop by tablespoonful on an ungreased baking sheet. Roll the dough and flatten lightly and bake for 12-15 minutes or until golden brown. Mine was done in 13 minutes. Leave the cookies on the sheet itself for 5 minutes before transferring it the wire rack to cool completely.
Notes
- I test baked a couple of cookies to see how much it spread and what was the texture like. The ones that I just dropped the dough did not spread that much and was not crispy. The ones that I rolled and flattened slightly spread beautifully, had a wonderful texture and looked perfect like store bought cookies.
