With all the things I’ve baked recently that haven’t worked out as well as I would have liked, these cookies really stood out as being every bit as good as the recipe promised!
I’m on a bit of a peanut butter kick at the minute, and cookies are one of my favourite indulgences (there really isn’t any way of making them healthy!) so when I saw these on Mel’s Kitchen Cafe I knew I would have to give them a try.
The first batch I overcooked a little as I didn’t allow for that extra bit of cooking they do on the baking tray once you’ve taken the tray out of the oven, but luckily even halving the quantity of dough as I did it makes 20 cookies so I had plenty more opportunities to get it right.
Properly baked, they end up deliciously chewy with a nice bite from the oats, and the peanut butter and chocolate works perfectly.
I strongly suggest that if you like peanut butter and you like cookies, you should make these – dead simple to throw together and keep well either in the fridge or freezer so you can bake up a few whenever cookie cravings hit!
Chocolate chip peanut butter oatmeal cookies (recipe adapted from Mel’s Kitchen Cafe)
- 115g butter
- 135g peanut butter
- 100g light brown sugar
- 100g caster sugar
- 1 egg
- 120g plain flour
- 50g oats
- 1 tsp baking powder
- 150g dark chocolate chips
Cream together the butter, peanut butter and both sugars until light and fluffy. Add the egg and beat until well mixed. Sift the flour and baking powder into the bowl, then add the oats and chocolate chips and fold in, until there are no more white flour spots.
Roll into 20 equally sized balls (I weighed them at 40g each but you don’t have to be that obsessive!) and place spaced out on a baking tray. Bake at 180 degrees, for about 10 minutes, or until just starting to brown around the edges and but still soft in the middle. Leave to cool on the baking tray for 5-10 minutes, then transfer to a wire rack and/or your mouth.