Peanut Butter Chocolate Chip Oatmeal Scones Recipes

PEANUT BUTTER CHOCOLATE CHIP OATMEAL SCONES

Steps:

• Preheat oven to 400. Line a cookie sheet with a baking mat or parchment paper. In a large bowl, whisk together flour, oats, sugar, baking powder, baking soda, and salt. Cut in cold butter until mixture resembles coarse crumbs. In a medium bowl, carefully whisk together milk, egg yolk, and peanut butter. Add wet ingredients to dry ingredients. Gently incorporate until just combined. Stir in 2/3 cup chocolate chips. Turn dough out unto a lightly floured surface. Pat dough into an 8 inch round. Cut into 8 pieces and place on prepared baking sheet. Whisk together egg white and water. Brush with egg white mixture. Sprinkle with coarse sugar and additional 1 tablespoon chocolate chips. Bake for 15 - 20 minutes or until just golden brown and toothpick inserted into the center comes out clean. Do not overbake. Remove to a wire rack to cool. Store leftovers in an airtight container.

OATMEAL PEANUT BUTTER AND CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs one at a time, then stir in the peanut butter, water and vanilla. Combine the flour and baking soda, stir into the creamed mixture. Finally, stir in the rolled oats and chocolate chips. Drop by teaspoonfuls onto an unprepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven, until the cookies are lightly toasted on the edges. Remove from the baking sheet to cool on wire racks.

CHOCOLATE-PEANUT BUTTER SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine flour, chocolate chips, peanut butter chips, sugar, baking powder, and salt in a bowl. Gently stir in heavy cream using a fork until dough holds together and is not sticky, being careful not to over mix.
• Scoop batter onto a baking sheet using a 1/2-cup scoop.
• Bake in the preheated oven until golden brown, about 15 minutes.