Name: Skippy Peanut Butter and Nutella Cookies
Yield: 1
Ingredients: 1/2 c. unsalted butter -; c. light brown sugar -; 1 egg -; 3/4 c. self-rising flour -; 1 1/2 tbsp. self-rising flour -; 1/2 c. Quaker Oats -; 2 tbsp. Nutella -; 2 tbsp. Skippy smooth peanut butter -; Butter -

Skippy Peanut Butter and Nutella Cookies

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Skippy Peanut Butter and Nutella Cookies

1. 1/2 c. unsalted butter -

2. c. light brown sugar -

3. 1 egg -

4. 3/4 c. self-rising flour -

5. 1 1/2 tbsp. self-rising flour -

6. 1/2 c. Quaker Oats -

7. 2 tbsp. Nutella -

8. 2 tbsp. Skippy smooth peanut butter -

9. Butter -

How to cook deliciously - Skippy Peanut Butter and Nutella Cookies

1. Stage

Preheat the oven to 350 degrees F. Grease the baking sheet with butter.

2. Stage

Place the butter and sugar in a large bowl and beat them together until pale. Add the egg gradually, beating with the spoon as you go.

3. Stage

Add the flour and the oats and mix well. Finally, add the Nutella and Skippy. Don't mix in the spreads completely; they need to be nice and swirly.

4. Stage

Use a tablespoon to place blobs of cookie mixture on the baking sheet, making sure that they are well spaced as the dough spreads during cooking. Bake for 10–12 minutes until slightly browned.

5. Stage

Let the cookies cool before removing them from the baking sheet, otherwise they will disintegrate. They can be stored in an airtight container for up to a week.