Double Chocolate Peanut Butter Oatmeal Cookies.

Chocolate and Peanut Butter are a match.
Why don't they get married or something? 
You get happiness from chocolate and satisfaction from peanut butter.

It's so good you literally want to screammmm

''HEY GET MARRIED''!!!

ok.

Chill Carmen.

This is so perfect for breakfast, afternoon tea or even a snack. 

Or I'm just finding excuses to eat em

Whatever.

I added Oat Flour for part of the flour ingredients.

Or if you can't get on hold of any oat flour, you can make your own, like me!

It's so simple and easy!

Double Chocolate Peanut Butter Oatmeal Cookies

Makes: 20  medium size cookies

Ingredients:

1 cup - 125grams all purpose flour 

1/2 cup - 40grams oat flour

1/2 teaspoon baking soda 

1/4 teaspoon salt

1/3 cup - 35grams unsweetened cocoa powder

1 stick - 113grams unsalted butter at room temperature

1 cup - 200grams brown sugar ( I used about 150grams and I am fine with it)

1 egg at room temperature

1 teaspoon vanilla extract 

1/4 cup - 65grams creamy or chunky peanut butter

1 cup - 175grams chocolate chips 

Method:

Combine all purpose flour, oat flour, baking soda and salt.

Stir to combine. 

Sieve in cocoa powder to flour mixture to remove any lumps, blend again to combine, set aside.

In a large bowl, beat butter and sugar together until fluffy using a large whisk or electric mixer. 

Gradually add in the egg and vanilla extract, stir together combine. 

It may look like it curdled but fear not, it will come together. 

Once combined, add in the peanut butter, stir again. 

Add in the flour mixture and stir for about 1 minute, still leaving some flour traces.

Add in your chocolate chip and stir again, until fully combined. 

It may look sticky but it's fine.

Wrap it up in a cling wrap and chill it for about 30 minutes. 

10 minutes before you bring your dough out of the fridge, preheat oven to 350F/180C.

Bring your dough out of the fridge and using a tablespoon scoop, scoop out balls of dough and use your hand to roll it into a ball. 

Place it on a baking tray lined with parchment paper or silpat. 

Using your palm, slightly flatten the dough.

Sprinkle more chocolate chips if you like!

Bake in preheated oven for about 12 to 15 minutes or until it's slightly cracked at the sides.

Cookies will be soft but feared not, it still taste good!

Dunk it in a cup of milk, yummy!

Notes: 

Different oven varies, so it depends on individual, I baked them for about 12 to 15 minutes. Your oven might take shorter or longer. 

By Black Baker 

Chocolate Peanut butter lover's Granola.

I love nuts. 

I have this crazy obsession over them. I don't know why. I just do.

I can have it anytime. Peanuts, almonds, whatever.

This is a easy recipe. You can enjoy it as a very healthy snack because it uses honey to sweeten it.

And it's a combination of peanut butterrrr and chocolate. 
(It's so delicious and crunchy)

I want to grab some and munch right now.

Amazing? Yes I know. 

Keep the whole box for yourself and don't let anyone touch it.

Got this recipe from Sally's Baking Addiction 

Her blog is fantastic. 

Chocolate Peanut Butter Lover's Granola


Ingredients:

3 cups (240grams) old-fashioned rolled oats
3/4 cup (106grams) peanut (or any nut)
3 tbsp (25grams) unsweetend cocoa powder
1/2 cup (125grams) creamy or crunchy peanut butter
1/3 cup (113grams) Honey*
1/4 cup (60ml) coconut oil*
1 tsp vanilla extract

Optional: 

1/2 cup (90grams) chocolate chips
melted peanut butter

Directions:

Preheat the oven to 160C. Line a large cookie sheet with parchment paper. Set aside.
Mix oats, nuts and cocoa powder together in a large bowl.
Melt peanut butter, honey and coconut oil together in a medium bowl and stir until smooth.
Mix in the vanilla extract.
Pour over oats and mix untill all oats are moistened.

Bake for 30 minutes, stirring and flipping every 10 minutes.
Remove from oven and if adding chocolate chips, sprinkle the granola with them while it's still warm. Stir.
The chocolate chips will melt, creating larger cluster of granola.
Allow to cool at room temperature for at least 30 minutes. 
The air will help granola get crunchy. Store covered at room temperature for up to three weeks.
Serve with a drizzle of melted peanut butter if desired.

*For a vegan version, make sure you use maple syrup or agave instead of honey as well as dairy-free chocolate chips.
*For a gluten free version, make sure you use certified gluten free oats.
*Instead of coconut oil, feel free to use canola or vegetable oil