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Flourless Peanut Butter Oatmeal Cookies

I haven't been making cookies for a while! To think that my favourite baked item used to be cookies hahaha :)

There was one day when I craved for some chocolate chip cookies and I bought some off the supermarket rack, and regretted! I could almost taste the artificial stuff inside - it almost tasted like some cardboard cookies - and they were not those cheap brands!

So then I decided to make myself some cookies when the crave hits me again ;P

I made both the soft and crispy version, and both were nice! Except the husband who loves only the crispy one hehe. I am using Skippy Honey Roasted Peanut Butter, but I guess most peanut butters would work (don't use too oily ones). The author used her homemade peanut butter. 

Oh! And I finally used my Ghirardelli chocolate chips. I was wondering if there would really be any difference to use these choc chips vs the Hershey's. Now I know - YES they do! ;P




Flourless Peanut Butter Oatmeal Cookies (Recipe from Sally's Baking Addiction)
Ingredients:
- 2/3 cup (58g) old-fashioned rolled oats
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 large egg
- 1 cup (250g) peanut butter at room temperature or cold
- 6 Tablespoons (90g) light brown sugar
- 1/2 cup (90g) semi-sweet or dark chocolate chips



Method:
1. In a medium bowl, toss the oats, cinnamon, and baking soda together. Set aside.

2. In another medium bowl, beat the egg. Mix in the peanut butter and brown sugar with a large rubber spatula until combined.

3. Pour in the dry ingredients and slowly mix until everything is combined. Depending how thick and/or cold your peanut butter is, you'll have to use some arm muscles. Fold in the chocolate chips.

4. Chill the cookie dough for 30 minutes.

5. Preheat oven to 350F degrees. Line two large baking sheets with silicone mats or parchment paper. Scoop the dough, about 1.5 Tablespoons each (I scooped about 1 tbsp only), onto prepared baking sheet. Bake two batches - 7 cookies on each baking sheet. Gently press down on the dough mounds with the back of a spoon to slightly flatten. If you find the cookie dough balls are oily-looking from your peanut butter, blot each with a paper towel.

6. Bake for 9 to 10 minutes. The cookies will look very soft and underbaked, but that's ok. For crispy cookies, bake for up to 12 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cookies stay fresh stored covered at room temperature for up to 7 days, if they last that long! Cookies freeze well, up to 3 months.




To order these cookies, drop me an email at breaded_fish@yahoo.com.sg :)

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