Peanut Butter Chocolate Chip Rolled Oat Cookies
- Preparation: 20min
- Cooking Time: 10min
- Serves: 39 Cookies
INGREDIENTS
Wet Ingredients
– 2 large Eggs
– 250ml Frantoio Extra Virgin Olive Oil
– 180g Peanut Butter (smooth)
– 1 tablespoon Vanilla Extract
Dry Ingredients
– 270g Rolled Oats
– 240g Plain Flour
– 200g Brown Sugar
– 115g Caster Sugar
– 1 teaspoon Bicarbonate of Soda
– 1 teaspoon Sea Salt
– 125g Dark Chocolate Chips
METHOD
Step 1
Preheat oven to 150°C fan forced. Line 2 cookie sheets with parchment paper.
Step 2
In a food processor, pulse for a few seconds, the plain flour, bicarbonate of soda and sea salt until well aerated.
Step 3
In a stand mixer fitted with paddle attachment, whisk the sugars and eggs until light and fluffy. Add in the peanut butter, followed by EVOO and vanilla extract until well combined.
Step 4
Add in the flour mixture and chocolate chips.
Step 5
Using a spoon, scoop up 35g of dough. Roll it into a ball. Place on prepared cookie sheet 3cm apart. Flatten each ball slightly.
Step 6
Bake for 8-10 minutes until cookies are set and golden brown. Do not overcook if you want a chewy cookie. Cool on the tray for 5 minutes and transfer onto a cooling rack. (Repeat step 5 and 6 for the remaining dough).
Enjoy !
