Peanut Butter and Oat Cookies
Peanut buttery, oaty, slightly chewy, slight crispy. An all round great cookie that is ideal to change it up from a classic chocolate chip, with no requirement to chill the dough and only a few simple ingredients. These are Gluten Free (just check your oats). This recipe makes about 16 cookies, but feel free to make more, smaller ones or fewer, larger ones - but adjust your bake time accordingly.
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Servings: 16
Ingredients
- 240 g Peanut Butter
- 260 g Light Brown Sugar
- 3 tbsp Butter Melted
- 2 Medium Eggs
- 1 tsp Vanilla Extract
- 1.5 tsp Baking Soda
- Pinch of Salt
- 160 g Oats
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line two large baking trays.
- In a large bowl, or the bowl of a stand mixer, combine the peanut butter, brown sugar and melted butter until it has all combined - about 3 minutes on high speed.
- Add in the eggs and vanilla and combine again.
- Add the oats, baking soda and just a little salt. Stir together to reach a pasty consistency - it will be a little wet, but should be easy to scoop.
- Place tbsp sized balls onto the trays, about 2 inches apart (4 to a medium/large tray max). Press down on each cookie a little.
- Bake for approx 10 minutes, rotating the trays at halfway, until just golden brown at the edges. Let cool on a wire rack before serving!