Oatmeal cookies with peanut butter and chocolate chips
Votes: 3
Time: 1 hour 45 minutes
Complexity: easily
Quantity: 24 cookies
Complexity: easily
Quantity: 24 cookies
These American cookies combine all the delicious flavors of soft cookies: peanut butter, oatmeal, chocolate chips, and drizzles of chocolate icing. To add texture, toast the oats in the oven first. They turn out soft and chewy with crispy edges, and the chocolate icing adds a festive touch. To ensure even baking, be sure to rotate the baking sheets and rotate them during baking. Enjoy with a glass of milk!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup oatmeal
- 1 and 1/4 cups premium flour
- 0.5 tsp of soda
- 0.5 tsp salt
- 110 g unsalted butter, room temperature
- 0.5 cup light brown sugar
- 0.5 cup granulated sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp. semi-sweet chocolate granules
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Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Spread the oats on a baking sheet and bake on the top rack, stirring occasionally, until golden brown and toasted, 8 to 10 minutes; let cool completely.
- In a small bowl, combine the flour, baking soda, and salt. In a large bowl, beat the butter with the brown and white sugars with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the peanut butter until fully incorporated, then add the eggs and vanilla extract. Reduce the mixer speed to low and beat in the flour mixture until fully incorporated. Using a spatula, fold in the oats and 1.5 cups of chocolate chips, distributing them evenly.
- Line two baking sheets with parchment paper. Drop mounds of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 4 cm apart. Flatten the mounds with your fingers to a thickness of about 1 cm.
- Bake, rotating the baking sheets halfway through, until the edges are set but the centers are still soft, about 18 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Place the remaining 1/2 cup chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until smooth. Drizzle the chocolate over the cookies. Let set for 15 minutes.
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