This cookie is made of peanut butter and oatmeal that gives cookies tender inward, chewy about the center, and barely tender around the borders. Peanut Butter Chip Cookies are easy to thick and explode to satisfy your fancies. The cookies are loaded with the pure flavor of peanut butter. But not cloyingly so, they are sweet. You will also enjoy it if you are a fan of my monster cookie recipe. I can assure you that your family, friends, kids, and colleagues will be hit.
The oats are more hearty than most of these cookies. Oats are the only structure required for this flourishing cookies. These cookies will also be available as long as your oats are gluten-free. The cookies are also readily available. First, you don’t have to melt your butter. You need not pull out a heavy stand mixer, (this is going to work very well with your hand blender or some elbow grease). Only one mixing bowl will be needed. Make sure to enjoy creating and eating this cookie with your loved ones.
1 ½ cups shortening
1 ½ cups peanut butter
2 cups packed brown sugar
2 teaspoons vanilla extract
3 cups quick-cooking oats
2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1. Preheat oven about 180 degrees C (350 ° F).
2. In a bowl, add the shortening with the peanut butter. Stir well and combine brown sugar, eggs, and vanilla.
3. Combine the creamy mixture and mix in the oats, flour, baking soda, and salt.
4. Drop onto an ungreased baking sheet through the rounded tsp. Flatten with a fork. Bake until cooked for 12 minutes.
You can either use brown or coconut sugar, coconut sugar is a less refined sugar that contains some trace elements and, where possible, I always try to work with natural sweeteners. Brown sugar works fine if you’re doing all the work with your hands.
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