Peanut butter cookies | Hello Victoria Blog

Okay, it’s time for a really simple recipe. I’ve meant to post this for ages, but haven’t made them often enough, and keep forgetting to take a photo. These are one of Richard’s favourite things that I make – they’re a softer cookie (unlike the crisp biscuits that people tend to make here in the UK), with lots of peanut flavour.

Now, the most important part of the recipe, is the peanut butter that you use. If it’s one of those cheaper brands, with tons of added sugar and palm oil, then you won’t get as strong of a peanut taste. I only ever buy 100 percent peanut, peanut butter. Suprisingly, Morrisons has a really good one, which is waaaay cheaper than all the health-food ones, but still tastes great. Trust me, I love this stuff. It’s great in a banana smoothie too!

Peanut butter cookies | Hello Victoria Blog

These are a really simple cookie, where you just have to cream together the butters and sugar, add some eggs, and then mix in the dry ingredients. Nothing fancy or complicated here!

And you can totally leave them plain, or dunk them in some chocolate like I did here, and top with some chopped peanuts. But then, I actually prefer the taste without the chocolate, as it can kind of mask the peanut butter. It’s completely up to you! Oh, and the more you spread them out before baking, the crispier they will get. If you want a really chewy cookie, leave them as balls, and allow them to spread in the oven. They’ll end up really soft in the middle.

Peanut butter cookies | Hello Victoria Blog

Peanut Butter Oatmeal Cookies

Ingredients

  • 227g butter
  • 277g peanut butter
  • 240g sugar
  • 190g brown sugar
  • 2 eggs
  • 5g vanilla extract
  • 240g rolled oats (large)
  • 200g all-purpose flour
  • 7g sodium bicarbonate
  • 5g baking powder
  • 3g salt

Instructions

  1. Preheat oven to 160°C fan (180°C no-fan).
  2. Mix together the butter and peanut butter until smooth. Add the sugars and cream until fluffy.
  3. Add the eggs, one at a time, and beat until well blended, then add the vanilla.
  4. Sift together the dry ingredients, and stir into the wet until well mixed.
  5. Shape the dough into balls about 40-50g each, and place on a parchment lined tray. Flatten slightly and bake for 10 minutes, turning the tray halfway.
  6. Allow to cool on wire racks, then dip in chocolate (optional) and sprinkle with chopped peanuts.
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