Chocolate, peanut and oat cookies
These are insanely moreish – I would recommend doubling this recipe as they won’t be around for long, especially if you have small hands in the house!
Ingredients
Makes 8-10
- 200g crunchy peanut butter
- 100g light muscovado sugar
- 1 medium egg
- 100g porridge oats
- 1 tsp baking powder
- 100g dark chocolate chips
Method
Preheat the oven to 180°C, 160°C fan, gas 4.
To begin, line two baking trays with baking paper.
Put the peanut butter, sugar and egg in a bowl and beat with a wooden spoon or electric mixer until smooth. Stir in the oats, baking powder and chocolate chips until well combined.
Shape the mixture in your hands into golf sized balls and space out on the baking trays, flattening them slightly with your fingertips.
Place in the oven and bake for 15 minutes until golden brown. Allow to cool for five minutes on the tray, then transfer to a wire rack to cool completely.
Gary Townsend is the head chef and owner of Elements, Bearsden, Glasgow
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