Cakes & pastries

Peanut Butter Oatmeal Cookie with Chocolate Chips

Name: Peanut Butter Oatmeal Cookie with Chocolate Chips
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: For 8 – 20 pieces:
Ingredients: 220 g (1 cup) Rapunzel peanut butter crunchy; 100 g (? cup) Rapunzel whole cane Rapadura sugar; 80 g (? cup) Rapunzel porridge “base-balance”; 2 eggs; 1 tsp baking soda; 1/2 tsp Rapunzel Bourbon vanilla powder; 100 g (? cup) Rapunzel bittersweet chocolate chips

BerlinKitchen

35 Min.

For 8 – 20 pieces:

Info

Perptime 25 Min.
Baketime 10 Min.

Ingredients

Portions

220 g Peanut butter crunchy
100 g Rapadura whole cane sugar HIH
80 g Porridge Acid-Base-Balance oder Porridge basic
2 eggs
1 tsp baking soda
1 Bourbon vanilla powder HIH
100 g Semisweet chocolate drops HIH

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Preheat oven to 350 °F. Line a baking sheet with parchment paper.

Mix the breakfast cereals, baking soda and vanilla powder together in a bowl. In a new bowl, mix the peanut butter, sugar and eggs for 3 minutes until the mixture is smooth. Take a wooden spoon and mix in the dry ingredients and the chocolate chips.

With a spoon, or by hand, roll 2 inch balls and place them 2 inches apart on the cookie sheet. Bake for about 8 to 11 minutes until the cookies show golden edges. Take out and let cool for a few minutes.

USED RAPUNZEL PRODUCTS

Porridge Acid-Base-Balance

Peanut butter crunchy

Bourbon vanilla powder HIH

Semisweet chocolate drops HIH

Rapadura whole cane sugar HIH