Oat, Peanut Butter and Chocolate Chip Cookies

    (1)
    30 minutes

    This an easy, less sweet version of oatmeal peanut butter chocolate chip cookies. In fact, with only half the sugar we think it's better than the far sweeter versions. Just drop large blobs onto the baking sheet regardless of their shape, they'll sort themselves out in the oven. A great recipe for kids learning how to bake.


    3 people made this

    Ingredients
    Makes: 9 large cookies

    • 100g soft butter
    • 100g caster sugar sugar
    • 5 tablespoons dark brown soft sugar
    • 1 teaspoon vanilla sugar, or 1/2 teaspoon vanilla extract
    • 1 egg, beaten with 2 tablespoons water (or cream)
    • 6 heaped tablespoons peanut butter
    • 100g plain flour
    • 1 teaspoon baking powder
    • 1 pinch salt
    • 80g porridge oats
    • 80g chocolate chips

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 180 degrees C. Cover a baking tray with greaseproof paper.
    2. In a large mixing bowl, cream the butter and sugars. Add the beaten egg, and stir to combine.
    3. Heat the peanut butter in the microwave for 20 seconds to soften. Stir this into the mix.
    4. Sift together the flour, baking powder and salt. Stir in the oats. Now add this dry mix to the wet mix. It's best at this stage to use a large spoon, rather than an electric beater. Combine well.
    5. Sprinkle the chocolate chips evenly over the mix.
    6. Using a large spoon, drop 9 large blobs evenly spaced out onto the baking sheet. Bake in the middle of the oven until golden brown, 14 to 15 minutes. Let the cookies cool completely on the tray.

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