Crunchy! Peanut Butter Cookies

Name: Crunchy! Peanut Butter Cookies
Yield: 12 cookies
Cuisine: American
Ingredients: 45 g peanut butter, room temperature, I used SKIPPY CREAMY; 45 g unsalted butter, room temperature; 120 g cane sugar; 30 g beaten egg, room temperature; 90 g cake flour or all-purpose flour; 1 g baking powder; 1 g baking soda; 2.5 g water (1/2 teaspoon); 50 g rolled oats; 60 g roasted peanuts; Bake at 170°C / 338 F for 22 minutes (preheat to 190°C / 374 F)

Fumie's Recipe @cook_WSLB

This is a very easy cookie recipe with plenty of peanuts and oats. It's a simple process of shaping the dough into balls and baking them on a baking sheet, so please try making it for your usual snack. You can also add chocolate chips or other ingredients to your liking for even more deliciousness.

Fumie's Recipe @cook_WSLB

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Ingredients

12 cookies

45 gpeanut butter, room temperature, I used SKIPPY CREAMY
45 gunsalted butter, room temperature
120 gcane sugar
30 gbeaten egg, room temperature
90 gcake flour or all-purpose flour
1 gbaking powder
1 gbaking soda
2.5 gwater (1/2 teaspoon)
50 grolled oats
60 groasted peanuts
Bake at 170°C / 338 F for 22 minutes (preheat to 190°C / 374 F)

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Steps

1

My You tube Recipe Channel→ Fumie's Recipe
https://youtu.be/zQ6O0R7SPu0
2

☆Preparation
Preheat the oven to 190℃/ 374 F.
Mix the cake flour and baking powder.
Line a baking sheet with parchment paper or a silicone mat.
3

Mix the butter and peanut butter until smooth. Sift in the cane sugar and mix until smooth and continue mixing for another minute. Add the beaten egg and mix until smooth.
4

Dissolve the baking soda in 1/2 teaspoon of water. Add to the batter and mix well. Sift in the cake flour and baking powder, and fold gently.
When the dough starts to come together (it's okay if it's still powdery), add the oats and peanuts and mix by cutting the dough.
5

Fold until the oats and nuts are well distributed and you don't see any flour left.
Roll into 35g balls and make 12 balls. Lightly press each ball to flatten. Arrange them on a baking sheet, leaving 2-3cm of space between each ball.
6

Lower the oven temperature to 170℃ / 338 F and bake for 22 minutes.
Remove from the oven and let cool for 5 minutes. Transfer to a cooling rack and let cool completely.
★Store them in an airtight container at room temperature. Best eaten within 3-4 days.