Peanut Butter Choc Chip Cookies
100 grams butter
125 grams crunchy peanut butter
3/4 cup white sugar
1 cup dark brown sugar
2 eggs
1 teaspoon vanilla essence
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 cups plain flour
1/2 teaspoon baking soda
1 cup rolled oats
150 grams dark chocolate, roughly chopped
150 grams white chocolate, roughly chopped
First, preheat the oven to 160 degrees celsius and line a couple of cookie trays.
Soften the butter, then cream the sugar into it. Add the eggs and beat the mixture well, then add the vanilla and beat again.
Sift in the cinnamon, salt, flour and baking soda. Mix them in as well as you can with a large spoon, then add the oats and chocolate. I don't actually chop my chocolate up, instead I put it in the freezer beforehand and then bring it out and smash it with a rolling pin. It's much easier and faster, after you've bashed it up a bit you can just open the packet and tip out the chunks of chocolate.
So you will have to finish mixing the dough with your hands because it's a sort of crumbly mixture. Instead of rolling it into balls you have to take a small handful and press it together until it holds its cookie shape. These cookies did not spread too much for me, but different people often get different results so I would suggest placing them far apart for the first batch, just in case they spread.
Bake each tray of cookies for 15 minutes, then take them out and let them cool a bit on the tray. This recipe made about 38 cookies (quite large cookies).
100 grams butter
125 grams crunchy peanut butter
3/4 cup white sugar
1 cup dark brown sugar
2 eggs
1 teaspoon vanilla essence
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 cups plain flour
1/2 teaspoon baking soda
1 cup rolled oats
150 grams dark chocolate, roughly chopped
150 grams white chocolate, roughly chopped
First, preheat the oven to 160 degrees celsius and line a couple of cookie trays.
Soften the butter, then cream the sugar into it. Add the eggs and beat the mixture well, then add the vanilla and beat again.
Sift in the cinnamon, salt, flour and baking soda. Mix them in as well as you can with a large spoon, then add the oats and chocolate. I don't actually chop my chocolate up, instead I put it in the freezer beforehand and then bring it out and smash it with a rolling pin. It's much easier and faster, after you've bashed it up a bit you can just open the packet and tip out the chunks of chocolate.
So you will have to finish mixing the dough with your hands because it's a sort of crumbly mixture. Instead of rolling it into balls you have to take a small handful and press it together until it holds its cookie shape. These cookies did not spread too much for me, but different people often get different results so I would suggest placing them far apart for the first batch, just in case they spread.
Bake each tray of cookies for 15 minutes, then take them out and let them cool a bit on the tray. This recipe made about 38 cookies (quite large cookies).
These look and sounds amazing
ReplyDeletePB and white chocolate chip - this is something I must try!:)
I'm always looking for new cookie recipes. I can't believe I've never tried peanut butter chocolate chip cookies! Pinned :)
ReplyDeleteHi! I'm a pb and chocolate nut - these look awesome! I'm pinning them now :)
ReplyDeleteI’m stopping by from Crazy for Crust to say hello. I hope you’ll come visit me at jugglingactmama.blogspot.com
Delish! Any sort of peanut butter cookie is awesome in my book!
ReplyDelete