• Sarah L Samuels

Peanut Oat Cookies

These cookies are based on my popular oat and raisin cookies.


These cookies are lovely and soft and the crunch of the peanuts and the peanut chocolate work really well for a different texture.


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These cookies are best chilled before baking so do not pre-heat the oven until you are ready to bake them. You can easily make them the day before you need and bake as required.



To start put the butter, light brown sugar, granulated sugar and vanilla extract into the bowl of a stand mixer and cream together.



Add the egg and mix again.



Then add the flour, bicarbonate of soda and rolled oats and mix again.



Then add the salted peanuts and peanut butter chips. If you can’t get peanut butter chips you could use white chocolate chips.



Mix until fully incorporated then put the mixture in the fridge for at least an hour. They can be left overnight and baked the next day.



When you are ready to bake the cookies pre-heat the oven to 180 degrees centigrade (160 fan) and line two baking trays with baking parchment.


Roll the dough into walnut sized balls (35g approx) and place on the baking trays. You will need to do a few batches.



Bake in the oven for 14 - 16 minutes then leave to cool and set on the trays before transferring to a cooling rack.



Peanut Oat Cookies


Sarah’s servings: 22

Baking time: 14 - 16 minutes


Ingredients:


120g Soft unsalted butter

75g Light brown sugar

50g Granulated sugar

1 tsp Vanilla extract

1 Large egg

125g Plain flour

1/2 tsp Bicarbonate of soda

175g Rolled oats

100g Salted peanuts

100g Peanut butter chips


Method:

  1. Put the butter, light brown sugar, granulated sugar and vanilla extract into the bowl of a stand mixer and cream together.

  2. Add the egg and mix again.

  3. Then add the flour, bicarbonate of soda and rolled oats and mix again.

  4. Then add the salted peanuts and peanut butter chips and mix until fully incorporated.

  5. Put the mixture in the fridge for at least an hour.

  6. When you are ready to bake the cookies pre-heat the oven to 180 degrees centigrade (160 fan) and line 2 baking trays with baking parchment.

  7. Roll the dough into walnut sized balls (30g approx) and place on the baking trays. You will need to do a few batches.

  8. Bake in the oven for 12 minutes.

  9. Leave to cool and set on the trays before transferring to a cooling rack.



Download recipe

PeanutOatCookies
.pdf
Download PDF • 140KB

Sarah’s extra slice……..


This recipe makes approximately 22 cookies.


You could use white chocolate chips if you cant get peanut butter chips.

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