During these long summer days, afternoon snacking is mandatory. Bake a big batch of cookies and you’re set for a week – or a few days, at least (carrot sticks and cottage cheese can wait for New Year’s resolutions). My most recent baking triumph was these double peanut butter oatmeal cookies.
The base recipe is loosely adapted from the book Baking Style by Linda Yockelson. At it’s heart, this is an old-fashioned oatmeal cookie, made in that generous American style of baking, where addition of butter and sugar is unrestrained. I, however, reduced the sugar to cut back on the sweetness slightly and adjusted the ratio of brown sugar to white, to make the cookies more crispy than chewy.
The dough is loaded with crunchy peanut butter, and though that would make a sufficiently delicious cookie, cramming in a heap of peanut butter chips takes it up a good few notches (hence the “double peanut butter”). If you can’t get your hands on peanut butter chips, chocolate chips will work just as well.
If you’re a peanut butter lover, these are for you. If not, these will convert you.
Double Peanut Butter Oatmeal Cookies
- 150 g butter, at room temperature
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 eggs
- 1½ cups flour
- 1 tsp cornflour
- ½ tsp bicarbonate of soda / baking soda
- 2 cups rolled oats (not instant)
- ½ cup peanut butter
- 1 cup peanut butter chips (I used Reese’s)
- Pre-heat the oven to 180°C and line a baking tray with a silicon sheet.
- Cream together the butter and sugars till fluffy.
- Add in the eggs, one at a time, beating on medium speed.
- In a separate bowl, whisk together the flour, cornflour and bicarbonate of soda. Add to the butter mixture and mix on medium speed till fully combined, then mix in the oats, followed by the peanut butter.
- Add in the peanut butter chips and mix for 5 – 10 seconds only, to distribute them evenly.
- Roll tablespoon-sized pieces of dough into balls, then flatten slightly and place onto the baking tray, leaving space in between as the cookies will spread.
- Bake for 12-15 minutes, till the edges just turn golden. Remove from the oven and allow to cool for about 5 minutes on the tray, then transfer to a cooling rack and allow to cool completely.