Thursday, October 22, 2009

Cuisine: Chocolate and Peanut Butter Oatmeal Bombs

I have tried a number of different combinations of these ingredients to make these cookies, and I think I've found the perfect balance. The cookies are crumbly, crunchy, chocolately, and most importantly peanut buttery. In a word, they are delectable.


1/2 cup - wheat flour
1/2 cup - unbleached flour
1 tsp - salt
1 tsp - baking soda
1 tsp - baking powder
1 stick butter, softened
1 cup - white sugar
1 cup - brown sugar
1 1/2 cup - reduced sugar peanut butter
2 eggs
2 tsp - vanilla
3 cups - slow cooked oats
1 - 12oz package mini chocolate chips

Sift together flour, salt, baking soda, and baking powder. In a separate bowl, mix together butter, sugars, peanut butter, eggs, and vanilla until well combined. Sift the flour mixture into the peanut butter mixture and mix. Stir in oatmeal and chocolate chips.

Heat oven to 375 degrees. Roll dough between palms in to balls and place on cookie sheet. Dough will be crumbly, so use the heat of your hands to help keep shape. Bake for 14 minutes. They should be a light toasty brown on top, and they will retain a ball-like shape. Cool on a rack.

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