Happy Cookie Friday! Even though there really isn’t a Cookie Friday anymore…. well. Let’s forget about that real quick. Today we have a quick spontaneous Cookie Friday and of course, I got a fresh batch of cookies for you! Delicious Oatmeal & Peanut Chocolate Chip Cookies. Classic American cookies – big, sweet and worth the extra mile you have to walk after eating one of these cookies ;P So who wants one?
Our weekly Cookie Friday here has been saying “Goodbye” several months ago. After more than 300 cookie recipes it was time to try new things. However, as you can see here, this never meant that I am not baking cookies anymore. I still looove baking cookies and from time to time they will end up here on the blog for you. You’re welcome ;P
So today’s cookies are pretty much classic American Cookies. As you can imagine – not really “healthy” but very delicious. I tried to get them slightly healthier by reducing the sugar in the recipe – I actually also replace some of that reduced sugar with xylitol to get rid of even more sugar – and I also used spelt flour instead of regular all-purpose flour. It’s said that this kind of flour is easier to digest. Adding rolled oats to a bake and replacing some sugar or flour with it, also makes the cookies easier to digest and does not have such a big effect on your blood sugar level. Still… those cookies have a lot of calories but compared to regular chocolate chip cookies – let’s say better. If you replace the regular chocolate with sugar-free chocolate… much better! Let me tell you… there is always a way to get rid of some sugar in a bake ;P
Getting your hands on peanut butter chips here in Germany is quite difficult. Regular supermarkets normally don’t sell it. Here in Berlin, we have the KaDeWe and they sell some American baking ingredients – if you’re lucky, you can find them there. Besides that – online shops. Some online shops for international baking ingredients definitely have them. Not cheap though. If you like the peanut flavor but can’t find peanut butter chips you can replace it with some real peanut butter. Works fine ;)
INGREDIENTS / ZUTATEN
1/2 cup (120g) butter, at room temperature
3/4 cup (150g) brown sugar
1 medium egg
1/2 tsp. vanilla extract
1 1/4 cups (100g) rolled oats
1 cup (130g) spelt flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
6 oz. (170g) semi-sweet chocolate, chopped
3.5 oz. (100g) peanut butter chips
1.8 oz. (50g) peanuts, chopped (plus some more)
120g weiche Butter
150g brauner Zucker
1 Ei (M)
1/2 TL Vanille Extrakt
100g Haferflocken (zart)
130g Dinkelmehl (Type 630)
1/2 TL Backpulver
1/2 TL Natron
1/4 TL Salz
170g Zartbitterschokolade, gehackt
100g Peanut Butter Chips
50g Erdnüsse, gehackt (plus ein paar extra)
DIRECTIONS / ZUBEREITUNG
2. Add the butter and sugar to a large bowl and mix at high speed until light and fluffy. Add the egg and vanilla extract and mix until well combined. Add the rolled oats and mix until just combined. Mix the spelt flour with baking powder, baking soda, and salt and add to the bowl – mix until just combined. Add the chopped chocolate, peanut butter chips, and chopped peanuts and fold in. Use a cookie scoop or tablespoons to place dough portions on the prepared baking sheet with enough space in between. Flatten slightly, sprinkle with some more chopped peanuts if you like, and bake for about 10-11 minutes – the edges should have set but the centers of the cookies should still be a bit soft. Take out of the oven and let cool down on the baking sheet for some time, transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
2. Butter und den braunen Zucker in eine große Schüssel geben und auf höchster Stufe aufschlagen, bis alles hell und luftig ist. Das Ei und den Vanille Extrakt dazugeben und alles gut verrühren. Haferflocken dazugeben und kurz unterrühren. Mehl mit Backpulver, Natron und Salz vermischen und in die Schüssel geben – nur kurz unterrühren. Die gehackte Schokolade, die Peanut Butter Cips und die gehackten Erdnüsse dazugeben und unterheben. Mit einem Eisportionierer oder Löffeln Teigportionen mit genügend Abstand zueinander auf das vorbereitete Blech setzen, etwas flach drücken und nach Belieben noch mit ein paar gehackten Erdnüssen bestreuen, dann für etwa 10-11 Minuten backen. Die Ränder der Cookies sollten leicht Farbe bekommen haben, die Mitte der Cookies sollte allerdings noch weich sein. Aus dem Ofen holen und kurz auf dem Blech abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.
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Here is a version of the recipe you can print easily.
Print
Oatmeal & Peanuts Chocolate Chip Cookies
- Prep Time: 00:20
- Cook Time: 00:10
- Total Time: 01:00
- Yield: 20 1x
- Category: Cookies
- Cuisine: America
Description
If you like peanuts and chocolate, you will probably love these big crunchy cookies with oats, peanuts and chocolate chips!
Ingredients
1/2 cup (120g) butter, at room temperature
3/4 cup (150g) brown sugar
1 medium egg
1/2 tsp. vanilla extract
1 1/4 cups (100g) rolled oats
1 cup (130g) spelt flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
6 oz. (170g) semi-sweet chocolate, chopped
3.5 oz. (100g) peanut butter chips
1.8 oz. (50g) peanuts, chopped (plus some more)
Instructions
1. Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment and set aside.
2. Add the butter and sugar to a large bowl and mix at high speed until light and fluffy. Add the egg and vanilla extract and mix until well combined. Add the rolled oats and mix until just combined. Mix the spelt flour with baking powder, baking soda, and salt and add to the bowl – mix until just combined. Add the chopped chocolate, peanut butter chips, and chopped peanuts and fold in. Use a cookie scoop or tablespoons to place dough portions on the prepared baking sheet with enough space in between. Flatten slightly, sprinkle with some more chopped peanuts if you like, and bake for about 10-11 minutes – the edges should have set but the centers of the cookies should still be a bit soft. Take out of the oven and let cool down on the baking sheet for some time, transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
Notes
Enjoy baking!
