Sometimes you just fancy a batch of cookies. My first thought was ‘but we don’t have any chocolate!!’ before remembering I instead had all the ingredients needed for oatmeal raisin cookies – which I love. But I still wanted to pimp them up in some way…in comes the peanut butter.
It was a bit of an experiment as I had to adjust the other ingredients to account for the extra moisture but they turned out really well. The peanut butter complemented the flavours beautifully and also enhanced the fudgy, chewy texture whilst giving just a hint of nuttyness. These cookies are thick and packed with oats and raisins, with just the right level of spice.
115g butter, semi melted
100g light brown sugar
50g dark brown sugar
1/2 teaspoon bicarbonate of soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
170g plain flour
50g peanut butter
Preheat oven to 180C.
Beat together the semi melted butter and sugars, followed by the egg.
Add the bicarbonate of soda, vanilla, salt and cinnamon, followed by the flour, oats, peanut butter and beat until just incorporated. Fold through the raisins,
If you have time, chill the dough for 30 minutes. If not, put in the freezer for five minutes to harden slightly – the dough will be very sticky.
Spoon and shape into balls, trying to make them taller than they are wider, and baked on a greased baking tray (or ideally a silicone sheet). You may need to do this in batches.
Bake for 10 minutes – until just golden. Cook for 12 minutes if you prefer your cookies a bit firmer.
Leave to cool on the baking tray until they firm up and then transfer to a wire rack.
Makes about 16