深夜烘培－Oatmeal Peanut Butter（chocolate chip）Cookies
从上礼拜开始就莫名馋花生酱的味道，今晚终于找到食谱做了一次饼干，出来成果很棒！
香酥柔软，一口一个，甜度刚好。
Tips：
1 用的natural creamy peanut butter，也就是说成分就是花生，盐和糖几乎可以不计。
2 烘烤12分钟足够。（如果没有把握的先烤10分钟看看还要不要加时间）
3 只用了食谱一半的分量，大概按1tbsp 一个的量捏的球，做完一数37个也就是3 dozen 吧。
4 Chocolate chip只剩1／2 cup，凑合也够。所以一部分没有用。
Oatmeal Peanut Butter Chocolate Chip Cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Yield: 6 dozen cookies*
Ingredients
2 & 1/2 cups all-purpose flour
2 cup quick-cooking rolled oats
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 cup peanut butter, smooth or crunchy**
2 large eggs
2 tablespoons vanilla extract
2 cups semisweet chocolate chips
Instructions
Preheat oven to 350°. Line baking sheets with silicone liners or parchment paper.
Whisk together flour, oats, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat butter, brown sugar, and sugar until light and creamy. Add peanut butter, and mix until combined. Add eggs and vanilla, and mix until combined.
Reduce mixer speed to low. Gradually add flour mixture, mixing just until combined.
Stir in chocolate chips.
Drop dough by tablespoonfuls onto prepared pans. Bake 10 to 12 minutes, or until cookies are lightly browned but centers are still soft. (Place cookie dough in refrigerator between baking batches.)
Cool cookies on pan for 5 minutes. Then, transfer cookies to wire racks to cool completely.
Notes
*I used a tablespoon-size cookie scoop and got a full dozen more cookies than the original recipe's yield.
**Either kind of peanut butter will work, so just go with your preference. I used a combination of smooth and crunchy because, well, I didn't have a full cup of either in my pantry.
From http://www.bakeorbreak.com/2013/08/oatmeal-peanut-butter-chocolate-chip-cookies/
香酥柔软，一口一个，甜度刚好。
 |
Tips：
1 用的natural creamy peanut butter，也就是说成分就是花生，盐和糖几乎可以不计。
2 烘烤12分钟足够。（如果没有把握的先烤10分钟看看还要不要加时间）
3 只用了食谱一半的分量，大概按1tbsp 一个的量捏的球，做完一数37个也就是3 dozen 吧。
4 Chocolate chip只剩1／2 cup，凑合也够。所以一部分没有用。
Oatmeal Peanut Butter Chocolate Chip Cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Yield: 6 dozen cookies*
Ingredients
2 & 1/2 cups all-purpose flour
2 cup quick-cooking rolled oats
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 cup peanut butter, smooth or crunchy**
2 large eggs
2 tablespoons vanilla extract
2 cups semisweet chocolate chips
Instructions
Preheat oven to 350°. Line baking sheets with silicone liners or parchment paper.
Whisk together flour, oats, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat butter, brown sugar, and sugar until light and creamy. Add peanut butter, and mix until combined. Add eggs and vanilla, and mix until combined.
Reduce mixer speed to low. Gradually add flour mixture, mixing just until combined.
Stir in chocolate chips.
Drop dough by tablespoonfuls onto prepared pans. Bake 10 to 12 minutes, or until cookies are lightly browned but centers are still soft. (Place cookie dough in refrigerator between baking batches.)
Cool cookies on pan for 5 minutes. Then, transfer cookies to wire racks to cool completely.
Notes
*I used a tablespoon-size cookie scoop and got a full dozen more cookies than the original recipe's yield.
**Either kind of peanut butter will work, so just go with your preference. I used a combination of smooth and crunchy because, well, I didn't have a full cup of either in my pantry.
From http://www.bakeorbreak.com/2013/08/oatmeal-peanut-butter-chocolate-chip-cookies/
