Peanut Butter, Chocolate Chip and Oat Cookies

 

 

 

 We had a craving for cookies this weekend, but we were feeling indecisive. I wanted peanut butter or oat and raisin, whilst Nathan wanted chocolate chip. So I compromised by combining the key flavours of all three requests in one cookie.

These peanut butter, chocolate chip and oat cookies are slightly crisp and chewy on the outside, but soft and comforting on the inside. They are the perfect companion to a glass of milk or a cup of tea. I highly suspect they would also be lovely sandwiching ice cream for a simple summer dessert.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Line baking sheets/sheet pans with Silpat or baking parchment

• Sift together the flour, bicarbonate of soda and salt in a large bowl and set aside
• In the bowl of a stand mixer or an electric hand mixer beat the butter, sugars and peanut butter until pale and creamy
• Gradually add the egg and the vanilla extract
• Gradually add the flour, bicarbonate of soda and salt on a low speed until just combined
• Gently stir in chocolate chips and oats until just combined
• Use a tablespoon to scoop and form even mounds of cookie dough and space 5cm/2 inches apart on the baking sheets
• Dampen your hands and flatten the dough mounds slightly
• Bake for approximately 9-12 minutes or until lightly browned rotating the baking sheets half way through
• Let the cookies cool on the baking sheets for 1 to 2 minutes before transferring to wire cooling racks to cool completely 
• Cookies can be stored in an airtight container at room temperature for up to 5 days and can be frozen for up to 1 month (the chocolate chips may discolour slightly, but it will not affect the taste) and defrosted at room temperature