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.
Recipe by Villiers Brown at https://villiersbrown.com/oat-and-peanut-butter-cookies/