Elite FTS Peanut Butter Carby-Oatmeal Cookies
Regarding adding more carbohydrates, here is a peanut butter oatmeal cookie thing I make. One batch of three cookies is about 200 grams of carbohydrates. You could add more sugar or even dextrose to help out.
Regarding adding more carbohydrates, here is a peanut butter oatmeal cookie thing I make. One batch of three cookies is about 200 grams of carbohydrates. You could add more sugar or even dextrose to help out.
- Carbohydrate 228.517000297282 g
- Cholesterol 103.998333333333 mg
- Fat 47.4463250138044 g
- Fiber 9.85000000996476 g
- Protein 23.7880666741008 g
- Saturated Fat 23.2813708362126 g
- Serving Size 1 1 Serving (350g)
- Sodium 361.415000133219 mg
- Sugar 218.667000287318 g
- Trans Fat 3.10905333374508 g
- Calories 1375 calories
Step-by-step
- melt butter in milk. Add dry ingredients, blend well.
- Bring to a boil for 1 minute. Take off heat and immediately add peanut butter.
- Once smooth, mix in oatmeal.
- Form batter into three "cookies."
- Freeze until ready to eat.
Failing to hold the dairy and butter mixture at a rolling boil for precisely sixty seconds ruins the structural integrity of these no-bake treats. Without that critical thermal window, the sugars fail to dissolve correctly into the liquid fats, resulting in a grainy texture and loose batter that refuses to hold its shape. Maintaining medium-high heat ensures the mixture reaches the necessary stage without scorching the milk solids at the bottom of the pan. Boiling the butter, milk, and sugars for that exact minute drives off excess moisture so the dry oats can absorb the mixture evenly. Measuring ingredients precisely prevents a greasy final product. Adding the peanut butter immediately after removing the pan from the heat prevents the oils from separating under excessive direct thermal exposure. Whisking vigorously until the mixture turns completely glossy guarantees the peanut butter emulsifies smoothly into the hot sugar base before the oatmeal goes in. Stirring the three cups of instant oatmeal into the warm base requires swift motion because the mixture thickens rapidly as it cools. Dropping the batter into three large portions yields dense, substantial portions packing roughly two hundred grams of carbohydrates per serving. Transferring the formed portions directly into the freezer halts residual cooking and sets the fats. Storing these treats in the freezer until consumption preserves their structural bite. Pairing these high-carbohydrate portions with a tart fruit salad provides a bright acidic contrast to balance the rich density of the peanut butter and sugar base.
