John Myers
Contents
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Ingredients
- 250 g Peanut butter
- 230 g Raw cane sugar
- 1 Vanilla pod, the pulp
- 1 pinch Salt
- 4 Eggs
- 400 g Oatmeal, hearty
- 100 g Chocolate drops, baking stable
Instructions
- Preheat the oven to 175 degrees. Line baking trays with parchment paper.
- Put the peanut butter together with the sugar, the pinch of salt and the vanilla pulp in a mixing bowl and stir with the hand mixer until creamy. Gradually stir in the eggs very well.
- Now add the oat flakes and fold in with a wooden spoon and finally fold in the chocolate chips.
- Now always use a spoon to put a small heap of the cookie dough on the baking paper and press it flat with the back of the spoon. You can put the cookies really close together so that they don't open when baking.
- Then bake on the middle rack for 12-15 minutes. When you take the baking sheet out of the oven, immediately pull the baking paper with the cookies off the baking sheet and then let it cool down really well.
Nutrition
Serving: 100gCalories: 491kcalCarbohydrates: 58.2gProtein: 12.4gFat: 23.1g
