Peanut Butter Chocolate Chip Oatmeal Scones Recipes
PEANUT BUTTER CHOCOLATE CHIP OATMEAL SCONES
Time 30m
Number Of Ingredients 14
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
If you can't decide what kind of cookie to make, this cookie has it all. The oats, peanut butter and chocolate chips are a chewy and flavorful combination.
Provided by Anna Lombard
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 18
Number Of Ingredients 11
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.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 38.5 g, Cholesterol 41 mg, Fat 14.1 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 7.3 g, Sodium 124.1 mg, Sugar 23.1 g
CHOCOLATE-PEANUT BUTTER SCONES
This is a butterless(!) peanut butter scone recipe that is really simple and delicious. No dough rolling or cutting involved. Also wonderful with fresh blueberries instead of candy chips, or any fruit.
Provided by Vaiva Razgaitis
Categories Bread Quick Bread Recipes Scone Recipes
Time 25m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 30.4 g, Cholesterol 34 mg, Fat 14.3 g, Fiber 1 g, Protein 5.1 g, SaturatedFat 9.8 g, Sodium 216.2 mg, Sugar 12.3 g
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OATMEAL PEANUT BUTTER CHOCOLATE SCONES • SCONES
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- Preheat the oven to 375 degrees. Spread the oats on a baking sheet and toast in the oven for 10 minutes. Let cool completely before proceeding with the recipe.
- Heat the oven to 450 degrees and prepare an 8 or 10 inch springform pan with removable sides by covering the bottom with a circle of parchment paper and spraying the sides with non-stick spray.
- In the bowl of a food processor, add the toasted oats, flour, 1/2 cup sugar, baking powder and salt. Pulse once or twice to mix. Add the butter and pulse a few times, until the mixture looks like coarse meal with a few pea-size chunks of butter here and there.
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- Make a well in the flour mixture and pour the buttermilk mixture into the center of the well, then add the peanut butter. Using a rubber spatula, very gently fold the mixture together until it starts to come together. Add the chocolate chips and gently knead with your hands (in the bowl) until just incorporated. Be careful not to overmix the dough.
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