Peanut butter oatmeal chocolate chip cookies

Delicious, simple cookies with an intense peanut butter flavour, rolled oats and plenty of chocolate. They’re lightly crisp on the outside, with a soft, slightly chewy centre thanks to the oats. They’re incredibly easy to make and taste best while still slightly warm, when the chocolate chips are soft and melting in your mouth… A real treat for peanut butter and chocolate lovers!

Makes 20 cookies.

Ingredients for peanut butter oatmeal chocolate chip cookies:

• 115 g butter
• 80 g caster sugar
• 70 g light muscovado sugar
• 1 large egg
• 120 g peanut butter
• 1 tsp vanilla extract
• 100 g plain flour
• ½ tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp salt
• 90 g rolled oats
• 150 g chocolate chips or chopped dark chocolate

All ingredients should be at room temperature.

Place the butter, peanut butter and both sugars in the bowl of a stand mixer. Beat briefly, just until combined – do not beat until light and fluffy. Add the egg and vanilla and mix briefly. Add the flour, baking powder, bicarbonate of soda, rolled oats and salt and mix just until combined. Finally, add 110 g of the chocolate chips (reserve the rest for sprinkling) and fold through with a spatula until combined.

Line a large, flat baking tray with baking paper. Shape the dough into balls weighing approximately 40 g each; the easiest way to do this is with an ice cream scoop. Place them on the baking tray, leaving space between them as the cookies will spread during baking. Sprinkle with the reserved chocolate chips or chopped chocolate.

Bake the peanut butter oatmeal chocolate chip cookies at 175°C for approximately 12 minutes, or until the edges are noticeably golden brown. The longer you bake the cookies, the crispier they will be. Remove from the oven and leave to cool on the baking tray for 30 minutes, then transfer to a wire rack to cool completely. If you want perfectly round cookies, you can neaten up their shape immediately after taking them out of the oven, while they’re still soft. Simply place a round cookie cutter over each cookie and gently move it from side to side to shape the edges.

Store the cookies at room temperature for up to 7 days in an airtight tin or biscuit container.

Enjoy!