How to Prepare Award-winning peanut butter cocolate chip oatmeal cookies.

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, peanut butter cocolate chip oatmeal cookies.. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

peanut butter cocolate chip oatmeal cookies. is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. peanut butter cocolate chip oatmeal cookies. is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook peanut butter cocolate chip oatmeal cookies. using 10 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make peanut butter cocolate chip oatmeal cookies.:

1. Get 1 cup (100 g) instant oats
2. Take 3/4 (90 g) cup whole wheat flour
3. Get 1 1/2 tsp. baking powder
4. Prepare 1/4 tsp. salt
5. Make ready 1 large egg white, room temperature
6. Prepare 1 tsp. vanilla extract
7. Prepare 1/4 (64 g) cup home-made peanut butter
8. Make ready 1/2 cup (120 ml) honey
9. Take 2 tbsp. (28 g) dark chocolate chips
10. Get 1 1/2 (21 g) tbsp. mini chocolate chips

Instructions to make peanut butter cocolate chip oatmeal cookies.:

1. Whisk together the oats, flour, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the egg white and vanilla. Mix in the peanut butter until smooth. Stir in the honey. Add in the flour mixture, stirring just until incorporated. Fold in the dark chocolate chips and 1 tablespoon of miniature chocolate chips.
2. Preheat the oven to 325°F, and line a baking sheet withparchment paper or a silicone baking mat.
3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

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