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. Surprisingly, 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!
These are really simple cookies, where you just have to cream together the butter 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 them 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 Oatmeal Cookies
- 227 g butter
- 277 g peanut butter
- 240 g sugar
- 190 g brown sugar
- 2 eggs
- 5 g vanilla extract
- 240 g rolled oats large
- 200 g all-purpose flour
- 7 g sodium bicarbonate
- 5 g baking powder
- 3 g salt
- Preheat oven to 160°C fan (180°C no-fan).
- Mix together the butter and peanut butter until smooth. Add the sugars and cream until fluffy.
- Add the eggs, one at a time, and beat until well blended, then add the vanilla.
- Sift together the dry ingredients, and stir into the wet until well mixed.
- 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.
- Allow to cool on wire racks, then dip in chocolate (optional) and sprinkle with chopped peanuts.