Nutty chocolate peanut-butter cookies:
Nutty chocolate peanut-butter cookies are made up of chocolate, peanut butter, and oatmeal. These quick and easy to made No-Bake Nutty chocolate, peanut butter & Oatmeal Cookies are the perfect options for those moments when you are desperately desire something sweet and chocolatey but don’t have a lot of time to bake a full batch of brown cookies. These no-bake cookies have a bar of great chocolate and peanut butter flavor, with the chewy and nutty texture of oatmeal and nuts.
Ingredeant:
It is simple and easy to make cookies and the main ingredients of this recipe are Oats milk, sugar, chocolate, and peanut-butte.
Method:
- We can use baking sheets with parchment paper or silicone baking mats.
- Combine sugar, butter, milk, and cocoa powder.
- Boil this mixture over medium flame for 2-3 minutes, Stir thoroughly.
- Remove from heat and add peanut butter, oats, nuts stir well and mix well.
- To soak up some moisture by oat allow the mixture to sit for 2-3 minutes.
- Drop by tablespoonfuls of dough ( you can use your own molds) onto the lined baking sheets.
- Let cool until set, about 30 minutes.
- Cookies can be stored in an airtight container at room temperature (or in the refrigerator) for up to 2 weeks.
you can find more details below in recipe section.
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No-Bake Nutty chocolate, peanut butter & oatmeal Cookies recipe:
Materials
- 1.5 cups granulated sugar
- ¼ cup unsalted butter
- 1 cup low-fat milk
- ½ cup Unsweetened natural cocoa powder
- 3 cups Oats quick or old fashioned, uncooked
- ½ cup peanut butter
- ½ cup roughly grounded nuts as per choice
Instructions
Preparation:
- Line the baking sheets with parchment paper or silicone baking mats.
- In a large pan, combine sugar, butter, milk and cocoa powder.
- Boil this mixture over medium flame for 3 for minutes, Stir thoroughly, avoiding sticking to the bottom of the pan.
- Remove from heat.
- Add peanut butter and mix well
- Add oats and nuts and stir well.
- Allow it to sit for 2-3 minutes. This allows the oats to soak up some moisture.
Method:
- Drop by tablespoonfuls of dough onto the lined baking sheets.
- If desired, flatten out and shape into a cookie. Repeat with the rest of the dough.
- Let cool until set, about 30 minutes.
- Cookies can be stored in an airtight container at room temperature (or in the refrigerator) for up to 2 weeks.
Notes
- If using old-fashioned oats, cool the mixture in saucepan 5 minutes.
- Coconut oil can be used instead of butter because it solidifies.
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Tried this out today and it turned out excellent…