SMALL BATCH PEANUT BUTTER CHOCOLATE CHIP COOKIES RECIPES

Steps:

• Preheat oven to 325 degrees F.
• Have ready at least 2 baking sheets lined with parchment paper.
• Cream butter until smooth.
• Add peanut butter and both sugars and beat until combined well.
• Add egg and beat well.
• Stir in flour and baking soda gradually until well combined.
• Stir in chocolate chips by hand.
• Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
• Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
• Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
• Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
• Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
• These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).

Steps:

• Add oats in a blender or food processor and make oat flour.
• In a mixing bowl, whisk together the oat flour, baking powder and baking soda.
• In another mixing bowl, add egg, peanut butter, coconut oil, coconut sugar and vanilla extract and mix thoroughly.
• Dump the dry mixture into the wet mixture and mix until just combined.
• Stir in chocolate chips and refrigerate the cookie dough for 30-45 minutes.
• Scoop out small portions of the dough and roll them into balls.
• Bake at 350 degrees for 8-10 minutes or until the cookies are golden brown and firm around the edges.
• When the cookies cool down completely, pour melted chocolate on top of each cookie and toss some pistachios and coconut. Enjoy!