Food recipes
Peanut Butter Chocolate Chip Oatmeal Cookies
Peanut Butter Chocolate Chip Oatmeal Cookies Ingredients: peanut butter, smooth style, without salt sugars, granulated egg, white, raw, fresh vanilla extract butter, without salt sugars, brown sugars, granulated wheat...
Peanut Butter Chocolate Chip Oatmeal Cookies
Ingredients:
peanut butter, smooth style, without salt
sugars, granulated
egg, white, raw, fresh
vanilla extract
butter, without salt
sugars, brown
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oats
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat oven to 350.
In medium bowl, combine PB2 powder with applesauce, egg white and vanilla - blend thoroughly with wire whisk or electric mixer.
Add butter, brown sugar and sugar - mix until well combined.
Next, add flour, baking powder and salt.
Stir until blended and then add oats, mixing well.
Add chocolate chips.
Line a large baking sheet with parchment paper.
Spoon batter onto sheet in equally sized and evenly spaced mounds.
Bake for 10-12 minutes - test for doneness with a toothpick.
When done, remove from oven and cool for 1 minute before transferring from pan to wire rack.
Cool completely before serving.
Ingredients:
peanut butter, smooth style, without salt
sugars, granulated
egg, white, raw, fresh
vanilla extract
butter, without salt
sugars, brown
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oats
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat oven to 350.
In medium bowl, combine PB2 powder with applesauce, egg white and vanilla - blend thoroughly with wire whisk or electric mixer.
Add butter, brown sugar and sugar - mix until well combined.
Next, add flour, baking powder and salt.
Stir until blended and then add oats, mixing well.
Add chocolate chips.
Line a large baking sheet with parchment paper.
Spoon batter onto sheet in equally sized and evenly spaced mounds.
Bake for 10-12 minutes - test for doneness with a toothpick.
When done, remove from oven and cool for 1 minute before transferring from pan to wire rack.
Cool completely before serving.