Ingredients and Weight:
- Peanut Butter - 1 cup (240 grams)
- White Sugar - 1/2 cup (100 grams)
- Brown Sugar - 1/2 cup (100 grams)
- Eggs - 2
- Vanilla Extract - 1 teaspoon
- All-Purpose Flour - 1 cup (125 grams)
- Baking Soda - 1/2 teaspoon
- Salted Peanuts - 1/2 cup (80 grams) (can be adjusted to preference)
- Oats - 1 cup (150 grams) (can be substituted for cereal of choice)
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 15 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375 degrees Fahrenheit.
- In a large bowl, cream together the peanut butter and sugars until smooth.
- Add eggs and vanilla extract, mix well.
- In a separate bowl, combine flour and baking soda. Add to the peanut butter mixture and mix until just combined.
- Stir in the salted peanuts and oats.
- Drop cookie dough by the spoonful onto an ungreased baking sheet, leaving room for spreading.
- Bake for 12-15 minutes or until edges are golden brown.
- Remove from oven and let cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
(Per cookie, based on average values): Calories: 250, Fat: 14g, Carbohydrates: 30g, Protein: 6g, Sodium: 200mg.
Dish Characteristics:
- Salty and sweet combination in every bite. The salted peanuts add a unique crunch and flavor to the traditional cookie texture.
- Great for an after-school snack or as a dessert with a cup of coffee or tea.
User Comments:
- "These cookies are so addictive! The combination of salty and sweet is perfect." - John Doe
- "I love the crunch from the salted peanuts. This is a great recipe to make with kids." - Jane Smith
- "These cookies are perfect for a cookie exchange party. Everyone loved them!" - Lisa Johnson
Special Precautions and Tips:
- Be sure to use salted peanuts for the desired salty flavor. If using unsalted peanuts, you may need to add a bit more salt to the dough.
- Cookies may spread during baking, so leave some space between each cookie on the baking sheet.
- For best results, use room temperature eggs when making the cookie dough.
