It's been... a while... since I posted a recipe here.
Today's recipe is for some cookies that have been pretty popular recently in my household. The recipe makes 16 large cookies.
Ingredients
- 100 g butter (softened at room temperature)
- 100 g soft dark brown sugar
- 100 g white sugar (granulated or caster)
- 1 large egg (duck egg if available)
- pinch of salt
- 150 g self-raising flour
- 1.5 tbsp cocoa powder
- 100 g chocolate chips
- 50 g rolled oats
- 75 g crunchy 100% peanut butter
Method
Prepare 2 large baking trays with silicon baking sheets. Preheat the oven to 160 °C fan.
Cream the butter and sugar together until soft and fluffy. Thoroughly mix in the egg.
Mix in the flour, salt and cocoa powder. Fold in the chocolate chips and oats.
Add the peanut butter by swirling it in, so that it's distributed through the dough but not fully mixed in.
After portioning out the dough onto the baking sheets (I recommend using 2 desert spoons to shape each blob of dough), bake in the oven for 9 minutes.
Allow to cool for 15–20 mins before serving (and even then, they'll be pretty gooey).
These cookies will keep well for 4–5 days in a sealed container, but I expect they'll be eaten before then.
