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Spicy Peanut Chocolate Chip Oatmeal Cookie CLINTON KELLY

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A spicy twist on your classic chocolate chip cookie.

2 cups unsalted peanuts
2 teaspoons vegetable oil
1/2 teaspoon cayenne pepper
1 teaspoon ancho chili powder
2 teaspoons kosher salt
2 sticks unsalted butter (room temperature)
1 cup light brown sugar
2 large eggs (room temperature)
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons kosher salt
2 cups old fashioned rolled oats
1 cup semisweet chocolate chips
1 cup bittersweet chocolate chips
1 cup homemade spicy peanuts

Preheat oven to 400ºF. Line a baking sheet with parchment paper.
For the Spicy Peanuts: In a medium bowl, add peanuts, vegetable oil, cayenne pepper, ancho chile powder, and salt. Using a large spoon, mix to combine.
Spread the mixed nuts onto parchment lined baking sheet. Bake in oven for 10 minutes. Remove from the oven and allow to cool completely.
For the Chocolate Chip Oatmeal Cookies: In the bowl of a stand mixer, fitted with a paddle attachment, add the butter and sugar. On medium speed, mix until light and fluffy, about 2-3 minutes, add the eggs and vanilla. Lower the speed of the mixer, add the flour, baking soda, and salt.
Stir in the oats, chocolate chips, and spicy peanuts.
Using a small ice cream scoop, scoop the cookie dough onto a parchment-lined baking sheet, place the dough about 1 1/2-inches apart. Bake for 10-12 minutes, or until the cookies are golden and crispy on the outside, but still soft in the middle.
Cool on baking sheets for 2 minutes prior to cooling on baking racks.
Tip: Make the peanuts and use as an ice cream topping or as a topping for salads! Store in an airtight container for up to 1 month.

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