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Do you want some chocolate?♡♡-🌸

yes..

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Hi koga... you’re up early..

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from the weekend 😌

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peanut butter choc-chip oat cookies (gluten free option!)

hi loves! todays post is a little different to my usual content! 

a while back i was looking for a good recipe to make a batch of my favourite kind of cookie: peanut butter with chocolate chips and oats. but most of the recipes i came across either made a giant batch of cookies, called for flour, or had ridiculous amounts of peanut butter and chocolate involved. since i was unable to find a suitable recipe, i decided to make up my own! i’m no professional at baking, and often my kitchen experiments don’t work at all. but this time, i had some luck! the cookies came out really well on the first try, and i’ve since perfected the recipe. so without further adieu, here is my original recipe for peanut butter choc-chip oat cookies!

ingredients: (all measurements are in metric units)

~ 2/3 cup of smooth peanut butter

~ 1/3 cup brown sugar (packed)

~ ½ tsp of bicarbonate (baking) soda

~ 1 tsp of pure vanilla extract

~ 1 large egg

~ 1 cup of rolled oats (gluten free certified oats will work too- but please read the recipe notes!)

~ ¼ cup of dark chocolate chips

method: 

~ preheat oven to 175 degrees celsius (fan forced). line two large baking trays with non-stick baking paper.

~ in a large mixing bowl, combine the peanut butter, brown sugar and oats with a spoon.

~ add the vanilla and egg to the bowl, and stir thoroughly until well combined.

~ add the oats and choc chips to the mixture. stir until well combined.

~ using a tablespoon measure, scoop out even portions of the dough. using your hands, roll the dough into balls and press down to flatten. place the cookies an even 3cm apart on the baking trays. 

~ bake your cookies for 8-10 minutes, or until the cookies are golden and the edges crispy. turn the trays halfway through cooking time. if your oven is a little slower they may an extra minute or two. be sure to watch them carefully to make sure they don’t burn!

~ let the cookies cool for 10 minutes on the baking trays. this is crucial! they may look soft in the centre at first, but the cookies will firm up as they cool. 

~ transfer the cookies to a cooling rack to cool completely, or eat immediately. either way, enjoy!

~ makes 12-14, depending on how much of the mixture makes it into the oven!

recipe notes:

~ for a gluten free version of these cookies, use gluten free certified oats. i am gluten intolerant, and this works well for me. however, not everyone can tolerate gluten free oats. if you are coeliac or highly sensitive to gluten, i wouldn’t recommend this recipe.

~ these cookies will keep in an airtight container for about four days. store in away from direct sunlight, in a cool dry place. 

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The Faerie Realm

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Tea Inspired Art Prints by Oh Jess Marie 

x / x / x / x / x x / x / x / x / x

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oh, to fill up your lungs with a wild garden’s breath...

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The exclusive pussy content you’d find on my OnlyFans

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Oh- my heart! The dew has stolen it!

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To welcome spring is to welcome life 🌻

✨ https://instagram.com/nordic.nymph

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[x, x, x, x] A lot of cottagecore sets take place in New England/USA or Europe but as a Latino I think a lot of our communities have the same charm! This specific moodboard is inspired by the beauty of Mexican culture~

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“Creating the Pink Chrysanthemum Flowers on a roll cake today for someone special, hope she loves it🌼🌿❤️“