Wednesday, July 15, 2015

Peanut Butter Oatmeal (and Chia Seed) Cookies Recipe

During my entire pregnancy (and even know), I've grown to have a sweet tooth, which is a very abnormal Shirlexia. Every now and then, I crave for some sweet stuff after meal, be it dessert or just a sugary drink. 
That developed into baking, as witnessed in my previous entry on some of my baking adventure. I've bake more than I've ever bake in my entire life during my months of pregnancy! LOL!
Anyway, I decided to bake some of the Peanut Butter Oatmeal Cookies, recipe taken from here because I love peanut butter and oatmeal are known to be healthy and tummy-filling, just right for the Mummy Shirlexia who was always feeling hungry (now too, actually).

So what you need are: 
1 & 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups old-fashioned oats (I use rolled oats)
1/2 cup unsalted butter, softened
3/4 cup firmly packed light brown sugar
1/2 cup creamy or crunchy peanut butter (I used crunchy)
1 large egg (I put two cos our eggs are smaller)
2 teaspoons vanilla extract
(Added some Chia Seed too just cos I have a packet of them sitting in my cabinet)

Here's what you do: 
1) Preheat oven to 350° (I lowered this slightly because I make smaller pieces cookies). Line baking sheets with parchment paper or silicone liners.
2) Whisk together the flour, baking powder, and salt. Stir in the oats. Set aside.
3) Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Mix in the peanut butter. Add the egg and vanilla, and mix well.
4) Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined (here I added the Chia Seed).
5) Drop the dough by 1/4 cup (4 tablespoon) portions onto the prepared pans. Bake 10 to 12 minutes or until golden brown (I make smaller pieces so I only baked for less than 10 minutes, checking the oven from time to time until I feel they are done).
6) Cool the cookies on the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

And you are done!
I'm not too sure how is the texture like as per the original recipe, but I'm pretty sure it's the American cookies type with a moist centre. Mine were just a little moist and quite crumbly. Taste wise, it's not too sweet, in fact it tasted a tad salty because of both the little sad added and the peanut butter, which is really delicious (peanut butter lovers like me would agree)! I find the cookies very homey and delicious yet pretty healthy! Goes perfectly-well with some cold fresh milk! Yay!
Gotta make more when I have some time! But when is thaaaaaaaattt???


Yannie said...

Your oat cookies looks very delicious and healthy. You baked this during your pregnancy right? I was just wondering that "Do you still have time to bake?"
Enjoy your motherhood, Shirlexia.

ShiRLeXia said...

Yea lor Yan, now I really don't think I have time to bake...

I still have many things that I need to do, facial, haircut, hair colour, start!