– BAKING –
I LOVE A GOOD COOKIE!
I ALSO LOVE A GOOD COOKIE WITH A COLD GLASS OF MILK!
If you love peanut butter and chocolate then today is your lucky day, as I have found an amazing recipe for just that. They are crunchy, delicious and full of flavour!
– LET’S GET STARTED –
Ingredients that you will need: (makes 24)
130g good, chunky peanut butter
115g unsalted butter, softened
100g caster sugar
75g light muscovado sugar
1 medium egg, at room temperature
1/2 teaspoon vanilla extract
150g porridge oats
70g plain flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon
100g chocolate chips (milk or plain)
Step one: Combine the peanut butter, softened butter and both sugars in a mixing bowl and mix all of them together. Once all the ingredients are mixed together, beat the mixture well for about 2 minutes until it turns pale in colour and becomes lighter in texture.
Step two: Break the egg into a small bowl and add the vanilla extract. Beat with a fork just until broken up and pour the egg into the peanut butter mixture and beat well for a minute.
Step three: Add the oats to the bowl, then sift in the floor, bicarbonate of soda and cinnamon. Stir everything together. Finally add the chocolate chips and mix into the dough until evenly distributed. Cover the bowl with clingfilm and chill for 45 minutes, just to firm up the dough.
Step four: Towards the end of this time, heat the oven to 18Ooc
Step five: Using a tablespoon, scoop out a spoonful of the dough and roll it into a ball in your hands. Set the ball on a lined baking sheet. Repeat with the rest of the dough, placing the balls on the sheet well apart allowing room for them to spread. Bake in the oven for 15 minutes until golden with darker brown edges.
Step six: Remove from the oven and leave the cookies to cool and firm up on a wire rack. Once cooled they are ready to be served as part of a dessert or as a treat 🙂