How To Make Honey Roasted Peanut Butter Oatmeal Scotchies
Grab a bite of these crunchy as well as soft to a crumb honey peanut butter oatmeal scotchies that are not only delicious but also heart-healthy.
Serves:
Ingredients
- ½cupunsalted butter,(1 stick) softened to room temperature
- ½cuppacked dark brown sugar
- ¼cupgranulated sugar
- 1largeegg
- ½cuphoney roasted peanut butter,or regular creamy peanut butter
- 1tsppure vanilla extract
- ¾cupwhole wheat flour,spoon & leveled
- ¾cupold-fashioned rolled oats
- 2tbspground flax
- ½tspground cinnamon
- 1tspbaking powder
- 1tspBaking Soda
- ⅓cupcoconut,shredded
- ⅓cuphoney roasted peanuts,or regular peanuts
- ⅔cupbutterscotch chips
Instructions
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Preheat oven to 350 degrees F.
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Line 2 large baking sheets with parchment paper or a silicone baking mat. Set aside.
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In a large bowl, cream the butter, brown sugar, and granulated sugar together at medium speed.
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Add the peanut butter and beat for 1 minute. Add the egg and vanilla and beat until combined and creamy.
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Scrape down the sides to ensure everything is mixed together.
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In a separate large bowl, mix the whole wheat flour, oats, flax, baking powder, and baking soda.
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Slowly add the dry flour mixture to the wet ingredients and mix until just combined. Do NOT overmix.
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Fold in the extras: coconut, peanuts, and butterscotch chips.
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Drop 2 Tablespoon balls onto an ungreased baking sheet or silpat. Flatten very slightly.
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Bake for 10 to 12 minutes.
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Allow to cool on the baking sheet for a few minutes – the cookies will be VERY soft.
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Transfer to a cooling rack to cool completely.
Nutrition
- Calories: 136.26kcal
- Fat: 8.68g
- Saturated Fat: 3.62g
- Trans Fat: 0.16g
- Monounsaturated Fat: 3.11g
- Polyunsaturated Fat: 1.42g
- Carbohydrates: 13.09g
- Fiber: 1.39g
- Sugar: 7.45g
- Protein: 3.06g
- Cholesterol: 17.93mg
- Sodium: 80.63mg
- Calcium: 28.08mg
- Potassium: 81.68mg
- Iron: 0.53mg
- Vitamin A: 35.73µg
- Vitamin C: 0.05mg
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