Ingredients and Weight:
- 1 cup (240 ml) creamy peanut butter
- 1 cup (200 grams) granulated sugar
- 1 cup (200 grams) light brown sugar
- 3 cups (360 grams) quick-cooking oats
- 1 teaspoon baking soda
- 1 large egg
- 1 teaspoon vanilla extract
- Chocolate chips or M&M’s for decoration (optional)
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
Difficulty Level:
Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the peanut butter, both sugars, and baking soda. Mix well.
- Add the egg and vanilla extract to the mixture and blend thoroughly.
- Stir in the oats until well combined.
- If desired, add chocolate chips or M&M’s to the cookie dough.
- Drop cookie dough by spoonful onto an ungreased baking sheet, leaving enough space for spreading.
- Bake for 20-25 minutes or until the cookies are golden brown.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
(Please note that the nutritional information may vary depending on the specific ingredients used.)
- Calories: Each cookie contains approximately 250 calories.
- Fat: 12 grams
- Carbohydrates: 35 grams
- Protein: 6 grams
Dish Characteristics:
- No baking required, easy to make at home.
- Contains natural ingredients and is suitable for those who enjoy a crunchy cookie texture.
- Can be customized with different additions like chocolate chips or M&M’s.
User Comments:
- “These cookies are so easy to make and taste great! The perfect blend of crunchy and chocolatey.” – John Doe
- “Love the no-bake aspect of these cookies. They are perfect for a quick snack or dessert.” – Jane Smith
- “I added chocolate chips to mine and they were a hit with my family!” – Michael Johnson
Special Precautions and Tips:
- Ensure all ingredients are at room temperature before mixing to ensure a smooth dough.
- Use quick-cooking oats for best results. Regular oats may not work as well in this recipe.
- Store cookies in an airtight container for up to a week.
