Oat, peanut butter and choco chip cookies


    This an easy, less sweet version of this recipe. In fact, with only half the sugar we think it's better than the far sweeter versions. Just drop large blobs onto the baking sheet regardless of their shape, they'll sort themselves out in the oven. A great recipe for kids learning how to bake. I've given the recipe in metric cups (so much easier) and also grams. Makes 9 large cookies.


    Uusimaa, Finland
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    • 100g soft butter
    • 100ml (100g) white sugar
    • 5 tablespoons soft brown sugar
    • 1 teaspoon vanilla sugar, or half teaspoon vanilla essence
    • 1 egg, beaten with 2 tablespoons water (or cream)
    • 6 heaped tablespoons peanut butter
    • 150ml (100g) plain flour
    • 1 teaspoon baking powder
    • Dash of salt
    • 200ml (80g) porridge oats
    • 100ml (80g) chocolate chips


    1. Turn the oven to 180C. Cover a baking sheet with baking paper.
    2. In a large mixing bowl, cream the butter and sugars. Add the beaten egg, stir to combine.
    3. Heat the peanut butter in the microwave for 20 seconds to soften. Stir this into the mix.
    4. Sift together the flour, baking powder and salt. Stir in the oats. Now add this dry mix to the wet mix. It's best at this stage to use a large spoon, rather than an electric beater. Combine well.
    5. Sprinkle the chocolate chips evenly over the mix.
    6. Using a large spoon, drop 9 large blobs evenly spaced out onto the baking sheet. Bake in the middle of the oven for 14-15 minutes till golden brown. Let the cookies completely cool on the sheet.

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