Peanut Butter and Chocolate Oat Cookies
Makes 15
It’s snowing outside and I’ve decided that is excuse enough to do some baking. My husband eagerly suggested brownies but I’ll be making those next week for a coffee morning with friends. So I decided I’d go down the cookie route. I’ve played around a little bit here and used peanut butter and chocolate in an oat cookie that have really hit the spot!
These could be made vegan (use coconut oil in place of butter and ensure you use a dark chocolate with no milk added). You can use smooth and/or chunky peanut butter (I used 50g of each) and any chocolate you like (I was using up left overs from Christmas which were a mix of milk and white).
- Ingredients:
- 120g butter (coconut oil if vegan/dairy free)
- 100g peanut butter (I used half smooth and half chunky)
- 2 tbsp golden syrup
- 1 tsp bicarbonate of soda
- 120g soft light brown sugar
- 120g plain flour
- 180g porridge oats
- 100g chocolate (vegan if required, roughly chopped or chipped)
Step 1: Over a low heat, melt the butter, syrup and peanut butter in a heavy bottomed pan. Stir every now and again. Once melted, leave to cool slightly.
Step 2: In a large bowl combine the sugar, flour and oats. Add the chopped chocolate and stir so everything is evenly mixed.
Step 3: Stir the bicarbonate of soda into the cooled liquid mix and then add to the dry ingredients, stirring thoroughly until all combined.
Step 4: Roll into 15 equal balls and spread out on two lined baking sheets.
Step 5: Bake in a preheated oven (180c fan) for 10-12 minutes, until golden and cracked on top.
Step 6: Remove from the oven and allow to cool (they will firm up as they cool). Leave them for five minutes on their trays and then carefully transfer the cookies, still on their baking parchment (hold diagonal corners taut), onto wire racks to cool completely.
