So, any #cookie with oats in, I like to call an oatie. These soft and chewy yet crispy outside oats are so delicious and the addition of large chocolate pieces make them oh so indulgent.
Makes 12 Cookies
Start to Finish in 1 Hour
#Easy all in one bowl baking!
I N G R E D I E N T S
100g Golden Granulated Sugar (You can use caster or regular sugar)
50g Light Brown Sugar
1 Large Egg
130g Natural Crunchy Peanut Butter (I use Pip and Nut)
1tsp Vanilla Extract
90g Plain Flour
1/2tsp Baking Powder
100g Dark Chocolate (Chopped)
M E T H O D
In a mixing bowl or using a stand mixer, beat together the butter and sugar.
Once pale and fluffy, slowly mix in the egg, followed by the peanut butter and vanilla.
Weigh out the oats, flour, baking powder and salt and mix in a separate bowl.
Add the dry mix into the wet and mix together until you have a sticky cookie dough.
Take your bar of chocolate and chop into chunks using a knife. I like bigger chunks as that leaves chocolate puddles in and on the cookies, but you can make them as big or as small as you like. Thats the beauty of using a chocolate bar rather than chocolate chips.
Mix in the chocolate chunks and chill the mixture in the fridge for 30 minutes.
Preheat the oven to 180c.
Grab a baking tray and line with baking paper or a silicone baking mat.
Next, remove your cookie dough from the fridge and using a tablespoon or a small ice cream scoop, take some mixture. If you can, mould it into a rough ball and place onto the baking tray. Leave some room inbetween the cookies as they will spread when baking.
Bake in the oven for 12-14 minutes.
Remove and allow to cool on the tray before moving to a wire rack.
ENJOY with a lovely cup of tea or glass of milk!