Peanut butter cookies
OK, so hands up who likes chocolate chip peanut butter cookies? Thought so.
Oh mate, are we going to some wonderful kind of happy place today.
There are very few things in life more satisfying than a good cookie. Bold a statement as that is (especially given the extremely satisfying glass of wine that’s currently by my side) it’s true. A great cookie is a pleasure. It’s something you can bite into that’s full of flavour, a little bit chewy, a little bit crunchy around the edge.
Cookie recipes are pretty ubiquitous on the internet – there are probably more recipes online for cookies than anything else – but this oaty-chocolatey-peanut-buttery delight is my current favourite. It’s hard to resist peanut butter (or certainly it is if you’re a little greedy, like me), and peanut butter’s natural pairing buddy is chocolate. All in all, chocolate chip and peanut butter cookies are just a bit of a must.
If you’ve been around the blog before, you’ll have seen me popping oats in pretty much everything they can go in. And in my mind, oatie cookies are the best kind of cookie.
You might think this means we’re heading into the realm of ‘healthy baking’, but given that we’re making cookies, let’s not get ahead of ourselves.
Adding oats into the mix is about adding flavour and texture, rather than an attempt at ‘healthy’. It’s the texture that the oats bring where these cookies come into a league of their own. These cookies are slightly different in every bite.
In ‘normal‘ cookies, you the only difference to the soft texture is the occasional chocolate chip. For these peanut butter cookies there’s the soft cookie dough, chocolate chips, oats and the crunch of the peanut butter. It just makes them more interesting to eat and more of a treat than something you absent-mindedly chew.Print
These oat, chocolate and peanut butter cookies are the absolute best. If you’re planning on sharing, better make two batches…
- 110g golden caster sugar
- 110g butter
- 100g oats
- 90g plain flour
- 150g chocolate chips
- 160g peanut butter
- 1 egg
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 pinch of salt
Heat your oven to 175°C degrees.
Warm your butter until it is about half melted (you can do this over a pan of water or in the microwave) and add in the sugar. Gently mix until the sugar is combined into the butter.
Add in the egg, peanut butter, vanilla and salt. Mix together until fully incorporated. Sift in the flour and baking powder – mix until just combined, over mixing will lead to dry cookies.
Fold in the oats and the chocolate chips.
Scoop out balls of the cookie dough – I use a very generous ice cream scoop’s worth per cookie – on to a clean, non-stick baking sheet. Flatten the cookie dough a little. Leave a good 5 cm between each cookie so it can expand in the oven.
Cook the cookies in the centre of the oven for 10 minutes, or until the edges start to turn golden-brown (the centres should still look a little under-done). Take them out of the oven and cool on the baking sheet for about 5 minutes until they are firm enough to move to a cooling rack.
- I find it easier to do these in batches so they all cook in the centre of the oven – I use silicon mats so there isn’t downtime between cooking each batch.
- Category: baking
- Cuisine: American
Keywords: peanut butter cookies
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