oat and peanut butter cookies

July 29, 2018
oat and peanut butter cookies with currants

I’ve had a thing for currants lately. It started when I first made chicken with currants and almonds, which has become a firm favourite for its flavours and simplicity. And then it progressed to sweet biscuits. I like to think of these oat and peanut cookies as only half in the sweet category because they feel like they should be good for you despite the sugar content. When you factor in the oats, nuts and currants, the good really does outweigh the bad, so let’s call them healthy cookies and enjoy them.

I like to think of this blog as a modern version of recipe scrapbook for the things that catch your eye as you’re flicking through a magazine or book. Ideas that you want to try and hope that everyone will enjoy. It’s largely made up of recipes that are family favourites that I have cooked for years. What’s great about this format is it provides a place to go when you leave home, but you still want to eat and enjoy the foods of your childhood.

Like any good recipe file, it continues to grow and these oat and peanut butter cookies are something I am positive everyone will love. I found this recipe in a book I borrowed from the library recently: Stirring Slowly (Georgina Hayden). In the past, I’ve been a little remiss when it comes to finding the source of some of the things I’ve shared. Mostly they were cuttings from weekend newspapers from years ago, so that probably doesn’t matter too much. But in this instance, lets celebrate Georgina Hayden’s biscuits. There is a good chance that something has been changed, but I can’t remember what. Usually I reduce the amount of sugar…

These are great biscuits and ones that you can feel not too guilty about making. Try them and see. Enjoy!

oat and peanut butter cookiesoat and peanut butter cookies

oat and peanut butter cookies
 
Serves: 20
  • 175 grams rolled oats
  • 150 grams plain flour
  • 1 teaspoon baking powder
  • 125 grams unsalted butter, at room temperature
  • 75 grams unsalted crunchy peanut butter
  • 180 grams brown sugar
  • 2 eggs
  • 100 grams currants
  • 1 teaspoon ground cinnamon
  1. Preheat oven to 180 degrees celsius,and line a large baking sheet with baking paper.
  2. Place the butter and peanut butter in a large bowl, and using electric beaters, beat together until smooth.
  3. Add sugar and beat until light and creamy.
  4. Add eggs one at a time, mixing lightly between each egg.
  5. Using a large metal spoon. fold the flour, oats, baking powder, currants and cinnamon into the butter mixture.
  6. Spoon tablespoons of the mixture onto the baking sheet leaving 2-3 centimetres between them.
  7. Bake for 10-11 minutes or until starting to turn golden brown but are still a little soft.
  8. Leave on the baking tray for 5 minutes before removing to a wire rack to cool.

 

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