Oatmeal Peanut Choconana Cookies Recipe

Name: Oatmeal Peanut Choconana Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup unsalted butter, softened; ½ cup white sugar; ½ cup brown sugar; 2 eggs; 1 teaspoon vanilla; 1 small banana; ½ cup peanut butter; 1 ½ cups flour; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup rolled oats; 1 cup semi-sweet chocolate chips

Servings: persons

½ cup unsalted butter, softened
½ cup white sugar
½ cup brown sugar
2 eggs
1 teaspoon vanilla
1 small banana
½ cup peanut butter
1 ½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup rolled oats
1 cup semi-sweet chocolate chips

1
Preheat oven to 350 degrees.
2
In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy.
3
Add the eggs one at a time, beating well with eaceh addition, then stir in the vanilla, banana, and peanutbutter.
4
Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture.
5
Stir in the rolled oats and chocolate chips.
6
Drop by rounded spoonfuls on ungreased sheet.
7
Bake for 12-14 minutes.

1154

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ½ cup unsalted butter, softened, ½ cup white sugar, ½ cup brown sugar, 2 eggs, and more.

Yes, Oatmeal Peanut Choconana Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oatmeal Peanut Choconana Cookies

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