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