Steps to Make Quick peanut butter cocolate chip oatmeal cookies.

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, peanut butter cocolate chip oatmeal cookies.. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

peanut butter cocolate chip oatmeal cookies. is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. peanut butter cocolate chip oatmeal cookies. is something which I have loved my whole life.

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

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

1. Prepare 1 cup (100 g) instant oats
2. Take 3/4 (90 g) cup whole wheat flour
3. Make ready 1 1/2 tsp. baking powder
4. Make ready 1/4 tsp. salt
5. Make ready 1 large egg white, room temperature
6. Get 1 tsp. vanilla extract
7. Get 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. Make ready 1 1/2 (21 g) tbsp. mini chocolate chips

Steps 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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