Home made cookies are always the best – well at least I think so. I love peanut butter, especially crunchy peanut butter with no salt or sugar added – the real deal. And of course, you know how I feel about chocolate, so combining the two seemed like a really good idea. And I wasn’t wrong!
With 6 weeks of school Summer holidays behind us and the last one starting tomorrow, I can honestly say we’ve had a wonderful time. My little man is a trifle dismayed at the prospect of long lazy school-less days coming to an end. The weather has been a bit mad though, with the current El Niño bringing unseasonal rain and cloud, but keeping the temperatures in the high 20’s, making for very humid days and nights. Today the cicadas also finally started singing their buzzy tunes, which I hadn’t realised I’d miss until we noticed their absence by the silence outside – only interrupted by lawnmowers, edge trimmers and the odd car or laughing neighbour. I love Summer!
And a big part of Summer is packing a picnic, grabbing a few items and heading out the door to some activity or another. Last night it was an impromptu BBQ on the beach with sunset swims in the lukewarm Pacific ocean which is like a big lake surrounding where we live.
These cookies are easily thrown together in a few minutes, and they use pretty standard pantry ingredients, so no special shopping trips required. Provided you like chocolate and peanut butter, that is.
2½ cups flour
½ tsp baking powder
½ tsp baking soda
1 tsp salt
230 g butter (unsalted if adding salt above or leave out salt if salted butter has salt)
½ cup brown sugar
1½ tsp Golden Syrup
1 Tbsp vanilla essence
2 large eggs (room temperature)
½ cup peanut butter
½ cup oats
1 cup chocolate chips
- Preheat oven to 190°C (375°F) and line two baking trays with baking paper.
- Sieve dry ingredients.
- Combine butter, brown sugar, syrup, vanilla essence and peanut butter in a mixing bowl. Begin beating on low speed, then increase to medium speed until well creamed together.
- Add eggs one at a time to creaming mixture.
- Add sifted dry ingredients to the creamed mixture and fold in. Add the chocolate chips and oats and combine.
- Roll into balls and place on the baking paper. Flatten slightly with a fork.
- Bake for 12 – 16 minutes until slightly golden. Remove from the oven and cool in the trays for 5 minutes before moving to a cooling rack.