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Peanut oat cookies

40 Min
You will simply love these cookies! Creamy peanut butter, salted peanuts, chocolate and Kölln instant oat flakes make this cookie a must-have in your recipe collection. A combination of flavors that tastes fantastic.
Erdnuss-Hafer-Cookies

Preparation

  • 1
    Melt the peanut butter and margarine in a saucepan while stirring. Chop 75 g of the peanuts and knead with the other dough ingredients.
  • 2
    Form 20 large or alternatively 40 small balls with your hands and press them flat. Kekse mit übrigen Erdnüssen belegen und vorsichtig andrücken. Bake and then let cool completely.
  • 3
    Break the chocolate into small pieces and melt over a water bath. Dip the biscuits halfway or decorate as desired. Top/bottom heat: 180 °C Circulating air: 160°C Baking time: approx. 20 minutes Preparation time: approx. 20 minutes (without waiting time)
  • 4
    These nutty oatmeal cookies keep dry and airtight for 1-2 weeks!
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll

Ingredients

Serving(s)
1

Ingredients for 20 pieces:

150 G
creamy peanut butter
150 G
Margarine
100 G
salted peanuts
100 G
Kölln Instant Oat Flakes
350 G
Flour
150 G
brown sugar
1 TL
baking powder
120 ml
Oat drink

For the decoration

100 G
Dark chocolate couverture

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Ingredients

Serving(s)
1
Ingredients for 20 pieces:
150 G
creamy peanut butter
150 G
Margarine
100 G
salted peanuts
100 G
Kölln Instant Oat Flakes
350 G
Flour
150 G
brown sugar
1 TL
baking powder
120 ml
Oat drink
For the decoration
100 G
Dark chocolate couverture

Peanut oat cookies

You will simply love these cookies! Creamy peanut butter, salted peanuts, chocolate and Kölln instant oat flakes make this cookie a must-have in your recipe collection. A combination of flavors that tastes fantastic.

Preparation

  • 1
    Melt the peanut butter and margarine in a saucepan while stirring. Chop 75 g of the peanuts and knead with the other dough ingredients.
  • 2
    Form 20 large or alternatively 40 small balls with your hands and press them flat. Kekse mit übrigen Erdnüssen belegen und vorsichtig andrücken. Bake and then let cool completely.
  • 3
    Break the chocolate into small pieces and melt over a water bath. Dip the biscuits halfway or decorate as desired. Top/bottom heat: 180 °C Circulating air: 160°C Baking time: approx. 20 minutes Preparation time: approx. 20 minutes (without waiting time)
  • 4
    These nutty oatmeal cookies keep dry and airtight for 1-2 weeks!
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll

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