John Myers
Ingredients for 1 servings:
- 150 g dark chocolate
- 75 g white chocolate
- 100 g peanuts, salted, roasted without fat
- 180 g oat flakes, wholemeal
- 160 g flour
- 1 tsp baking powder
- ½ tsp baking soda
- 175 g crunchy peanut butter
- 170 g butter
- 110 g brown sugar
- 100 g sugar
- 1 tsp vanilla sugar
- 5 drops of vanilla flavor
- 1 pinch of salt
- 2 pinches of cinnamon
- 2 m.-sized eggs
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 13 minutes; Total time approx. 43 minutes
full load of peanut with 2 types of chocolate crispy combined in one biscuit
Preheat the oven to 180°C (top/bottom heat) and line the baking sheets with parchment paper. Chop the chocolate into small cubes and roughly chop the peanuts. Mix both with the oats in a bowl. In another bowl, combine the flour, baking powder, and baking soda. In a sufficiently large bowl, cream the peanut butter with the butter until creamy. Add the sugars, vanilla extract, salt, and cinnamon and continue to beat until creamy. Add the eggs one at a time, then carefully mix in the flour mixture. Finally, mix in the oat mixture briefly, then evenly with a spatula. Using two teaspoons, place not-too-small mounds on the baking sheet. Bake on the middle rack for about 13 minutes until golden brown. Let cool slightly on the baking sheet for one minute, then let cool completely on the wire rack. While one batch is in the oven, you can prepare the next batch on the second baking sheet. Once the cookies have cooled, store them in a tin and let them set overnight. Notes: This batch is enough for four baking sheets. You can use only dark or only white chocolate, or replace some of the chocolate with cranberries. If you don’t like cinnamon, you can omit it.
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