When I lived in the US, all my American colleagues loved peanut butter. I had never seen or tasted it.
Over the years, especially since this food was imported to Italy, I’ve started finding a few recipes, even savory ones, with this food that I find good. These cookies are an adaptation of a Nora Ephron recipe and are delicious.
Peanut Butter and Oatmeal Cookies
- Preparation time: 20 minutes+refrigeration+oven
- Ingredients for 24 cookies
- Difficulty: Easy recipe
- Ingredients
- 200 grams of all-purpose flour
- 170 grams of rolled oats
- 1 teaspoon baking powder
- 120 grams of butter
- 200 grams of crunchy peanut butter
- 100 grams of sugar
- 120 grams of brown sugar
- 2 eggs
- Vanilla essence to taste
- 150 grams of milk chocolate
- Instructions
- Coarsely chop the chocolate.
- In a stand mixer, quickly mix the butter, peanut butter, and sugars. Add the eggs. Add the baking powder and sifted flour and mix briefly. Finally, add the rolled oats and chocolate.
- Using an ice cream scoop, scoop out the dough and shape the cookies. Place them on a baking sheet, pressing them down slightly, and refrigerate for at least two hours.
- Preheat the oven to 180°C (350°F).
- Place the cookies, spaced well apart, on a baking sheet lined with parchment paper and bake for about 12 to 14 minutes.
- Let the cookies cool for at least ten minutes before removing them from the pan.
Tips to ensure the success of the dish:
- Refrigeration is essential to ensure the cookies are crispy on the outside and soft on the inside.
- Baking times are approximate because every oven cooks differently. My oven cooks them in eleven minutes. Some friends’ ovens cook them in eight minutes. You’ll have to experiment.
