Even if you don’t like peanut butter, its addition makes these cookies taste very good. Alternative use for peanut butter: spread some on the hollow of a piece of celery, then stick raisins on top*.
On a somewhat unrelated note, blogs may be sporadic over the next few weeks as I’m in the process of déménager-ing to France. So expect some updates with a French tinge to them… and recipes which don’t involve any ovens as (shock, gasp, horror), I won’t have one! I’ve a Breville cupcake maker, and a microwave, so we’ll just have to see how I cope. 😛
130g plain flour
1 teaspoon baking soda
115g butter, at room temperature
130g creamy peanut butter
100g granulated sugar
75g light brown sugar
½ teaspoon vanilla extract
45g rolled oats
150g semisweet chocolate chips
- Preheat oven to 170oC. Line two baking sheets with parchment paper and set aside.
- Whisk together the flour and baking soda; set aside.
- On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes.
- Add the egg and beat to combine.
- On low speed, gradually add the flour until just combined.
- Stir in the oats, and then the chocolate chips.
- Roll balls and then tear apart in two, placing jagged edges up. Bake for 10 minutes, or until the cookies are lightly golden.
- Cool completely on the baking sheet and then store in an airtight container at room temperature.
*No, seriously. It’s very good, almost as good as a combo of pickled onion, cheddar, and grape. I can’t wait to see what my pregnancy cravings shall be…