Emprimir
Correo Electrónico
Add a photoA trifecta of ingredients, peanut butter-oats- chocolate chips, and whole wheat flour make this one terrific cookie from the archives of Martha Stewart!
Ingredientes
- cups old-fashioned rolled oats
- 1/3 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup natural peanut butter
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups salted whole peanuts
- 2 cups semisweet chocolate chips
Direcciones
- Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.
- Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
- Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
- Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
- Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.
Links Útiles
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 6 servings | |
| Calories 1166 | |
| Calories from Fat 754 | 65% |
| Total Fat 85.26g | 107% |
| Saturated Fat 36.61g | 146% |
| Trans Fat 0.0g | |
| Cholesterol 164mg | 55% |
| Sodium 943mg | 39% |
| Potassium 749mg | 21% |
| Total Carbs 84.25g | 22% |
| Dietary Fiber 8.5g | 28% |
| Sugars 65.84g | 44% |
| Protein 25.94g | 42% |
