These crunchy, nutty cookies are really quite delicious, plus they're really fast and easy to make.
You can have these on the table in about an hour, though watch them as they're cooling down - I always tend to lose a few to nimble fingers.
PEANUT BUTTER COOKIES WITH OATS AND DARK CHOCOLATE
|150g castor sugar|
|175g brown sugar|
|80g unsalted butter|
|250g crunchy peanut butter|
|1 tsp vanilla extract|
|2 eggs (60g each)|
|150g plain flour|
|1 tsp salt flakes|
|1 tsp bicarb soda|
|125g rolled oats, half finely processed, half left whole|
|60 good quality dark chocolate buttons|
NEED TO KNOW
|Type of dish||Sweet treat|
|Cooking time||30 min - 1 hour|
1. Beat the castor sugar, brown sugar, butter, peanut butter, vanilla and eggs until creamy. Beat in the flour, salt and bicarb until amalgamated. Fold in the oats and chill for 20 minutes.
2. Preheat your oven to 150C fan-forced or 170C conventional.
3. Once the mix has chilled, pick off golf ball-sized balls (40 to 50 grams), push two chocolate buttons into the top of each and place on a lined baking tray (making sure to space them out, as they will spread into flat rounds) and bake for about 20 minutes or until aromatic and coloured on top - they will be soft when warm but will firm up once cooled.
4. Leave to cool on the tray for five minutes before transferring to a wire rack to cool. Store in an airtight container.
- Good Food
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