oat and peanut butter cookies
- 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
- Preheat oven to 180 degrees celsius,and line a large baking sheet with baking paper.
- Place the butter and peanut butter in a large bowl, and using electric beaters, beat together until smooth.
- Add sugar and beat until light and creamy.
- Add eggs one at a time, mixing lightly between each egg.
- Using a large metal spoon. fold the flour, oats, baking powder, currants and cinnamon into the butter mixture.
- Spoon tablespoons of the mixture onto the baking sheet leaving 2-3 centimetres between them.
- Bake for 10-11 minutes or until starting to turn golden brown but are still a little soft.
- 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/
3.5.3251