Servings:
Makes 10 cookies Servings
Ingredients
- 6 1/2 ounce butter, softened
- 4 ounce chunky peanut butter
- 4 ounce italian buttercream
- 3 ounce sugar
- 3 ounce brown sugar
- 1 teaspoon vanilla
- 1 teaspoon egg
- 6 ounce all purpose flour
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 ounce oats
Preparation
Baking Directions:
Preheat oven to 350 degrees.
In a bowl, combine the flour, baking soda, baking powder and salt.
In a mixing bowl, beat the butter and peanut butter using a paddle attachment.
Add the sugars and continue beating for 5 minutes until fluffy.
Add in the vanilla and eggs and mix until just incorporated.
Scrape the sides of the bowl down.
Slowly add in the dry ingredients and mix until the dough comes together.
Scoop out with a No.
10ice cream scoop and place on a lined baking sheet.
Bake at 325 for approximately 15 minutes if using a No.
10scoop (check after 12 minutes).
