Oat Peanut & Choc Chip Cookies
Peanut butter is something I was deprived of as a youngster. When I questioned mum as to why peanut butter was never in our pantry, she simply said, “I don’t like it. I don’t even like the smell, so I just never buy it.” I know, what a sad story! This is why my love of peanut butter was found later in life than most. However, don’t you worry, I am now making up for it! Peanut butter and me have a strong bond and it’s not unusual for me to eat it off the spoon. I blame my mum for this. Quite frankly it is her fault I have gone a little ‘nutty’ for this common household spread. Crunchy, smooth, salty or roasted, I will have it any way it comes. However, baked in a biscuit has to be one of my favourite ways to consume it.
These delicious biscuits are incredibly moorish. Oats and peanut butter, with little pockets of chocolate and the subtle taste of vanilla and cinnamon, what more could you want from a cookie? Dipped into a cup of hot chocolate or tea, as a delicious morning or afternoon snack or made into an ice cream sandwich are just a few ways to enjoy these cookies. Oh, and don’t forget to add a bit of love and a dash of thoughtfulness.
SERVES: 12-18
PREP: 20 MINS
COOK TIME: 10-12 MINS
INGREDIENTS LIST:
1 ½ cups oats
½ cup flour (I used spelt, any will work)
½ tsp. baking soda
¼ tsp. salt
½ tsp. cinnamon
½ cup butter, room temperature
¾ cup peanut butter, crunchy or smooth
¾ cup rapadura sugar or brown sugar
1 egg
1 tsp. vanilla extract
½ - ¾ cup good quality dark chocolate buttons or chunks
DIRECTIONS:
Preheat oven to 180C and line 2-3 baking trays with baking paper.
In a medium bowl whisk together oats, flour, baking soda, salt and cinnamon.
Using a hand mixer, beat on medium speed butter, peanut butter and sugar together until creamy. Add egg and vanilla, beat again until fluffy.
Next, add the dry ingredients. Mix on low until just combined.
Using your hands mould 2 tablespoons of mixture into a ball and place on prepared tray, flatten with hands. Continue this step with the rest of the mixture, leaving 5 centimetres between each cookie.
Bake for 10-12 minutes or until the cookies are lightly brown on the edges. Remove from oven and let cool on tray for 5 minutes. Transfer onto wire rack and allow to cool completely.
