These soft and chewy Peanut Butter Oatmeal Cookies are probably my most tried and tested recipe. They were made first for a friend who’s gluten intolerant, but I loved them so much that I made them again and again to have a constant supply in the freezer. The ingredients are things you are most likely to always have knocking around in the cupboard, and you can tweak the add-ins according to what you fancy. This time I’ve used fudge and white chocolate chips, but so many other combinations work equally as well – dark chocolate and raisin, milk chocolate and pecan, even plain with a smidgen more cinnamon is super tasty. They are wonderfully easy to bake and freeze really well (for up to 3 months!) so if you grab one out of the freezer in the morning, wrap it in clingfilm and take it to work, it’s ready to eat by elevenses! I’ve made mine quite small so that eating one a day doesn’t feel like so much of an over-indulgence, but to make more manly sized cookies roll three tablespoons of dough per cookie instead of two, and add on a couple of minutes to the baking time.
- 60g oats
- 1tsp ground cinnamon
- 1tsp bicarbonate of soda
- 1 large egg
- 250g peanut butter (smooth or crunchy, I used half and half)
- 90g light brown sugar
- 90g chocolate chips
In a large bowl toss together the oats, cinnamon and bicarbonate of soda. In a separate bowl, whisk the egg and mix in the peanut butter and light brown sugar until completely combined. Pour in the dry ingredients and mix together (using some elbow grease if your peanut butter was cold) before finally folding in the chocolate chips.
Chill the cookie dough for half an hour to firm it up. Preheat the oven to 180°C and line two baking trays with greaseproof paper. Scoop about 2 tablespoons of dough per cookie and roll into a ball, flattening slightly once on the tray to help the cookie spread.
You can lightly press a fork on each cookie to give it ridges, which seems to be common among peanut butter cookies according to Pinterest, so I gave it a go this time and it ended up looking rather fetching, don’t you think?
Bake for 10 minutes, then let them cool for another 10 minutes on their baking trays before using a spatula to transfer them to a wire rack to cool completely. The cookies stay fresh covered at room temperature for a whole week, hurrah! So you can bake a huge batch, freeze half and you will be sorted until the next millennia. That’s exactly what I’ve done, and I tell you, my 11 o’clock snack is the business!