My Peanut Butter Oattie cookies are packed full of oats giving them a soft, chewy texture with whole peanuts adding pleasing crunchiness. Make sure you use salted peanuts as they add wonderful pockets of tangy saltiness contrasting the sweet oats.

Sweet, salty, chewy and incredibly moresish- you need to try these beauties! They’re proving incredibly  popular in my household at the moment- I’ve already lost count of the times I’ve been asked to make them. A fantastic treat to have in stock when the kids bundle home from school- a hard days “Rock; Paper; Scissors” having depleted their energy levels! Partnered with a glass of cold milk it’s indeed a marriage made in heaven. But it’s not just my children who can be found pilfering the cookie jar when these are about. My husband’s preference for the savory means he’s oftened to be found checking emails with cookie in hand!

I call them cookies as opposed to biscuits as a personal preference. For me biscuits represent something more uniform and structured- exact bites of crumbly sweetness. The cookie on the other hand is something more rustic. A ballsier rebel of the Baking World conforming less to the rules of appearence and plunging headfirst into the realm of flavours. Cookies don’t care how you think they look- they prefer to let their flavours make an impression. These cookies are not your small, danity bite size treats. They are large handfuls of tastiness- not meant to be nibbled on but greedily chomped at. Partnered with a glass of cold milk your satifaction is sure to be sealed with dripping, grinning milky moustache.

Peanut Butter Oattie Cookies

Makes between 24-30 (depending on size)

175g Unsalted butter

225g Crunchy peanut butter

4 tablespoons Maple syrup

150g Caster sugar

150g Light brown sugar

2 large Eggs

1 tablespoon Vanilla extract

225g Plain flour

2 teaspoons Bicarb of soda

1/2 teaspoon Salt

250g Jumbo porridge oats

100g Salted peanuts

Method

• In the bowl of a stand mixer combine the butter, peanut butter, maple syrup, vanilla extract and both of the sugars. Set to beat on medium speed. Beat for about 10 mins.
• Whilst the butter mixing is beating you can get on the the other parts of the recipe. Preheat your oven to 170 degrees C and line two baking sheets with baking parchment.
• In a separate large bowl combine the flour, bicarb of soda, and salt.
• Add the porridge oats and peanuts and mix throughly.
• To the butter mixture add 1 egg and beat to evenly incorporate. Add the remaining egg and once again beat to evenly incorporate.
• Remove the bowl from the mixer and slowly add half of the dry ingredients, mixing only until just incorporated. Add in the remainder of the dry ingredients and once again mix until just combined. The batter will be quite stiff and lumpy. Don’t worry- this is exactly what you want.
• Using two dessert spoons or an icecream scoop, place plarge balls (slightly larger than golf-ball shapes) onto the lined baking trays. Leave apx 2 inches between each cookie ball as they will spread whilst cooking they will spread. (I’m never too fussed about having them an even size as I think having them varying shapes and textures adds to their charm and  tastiness).
• Place the cookie trays into the preheated oven and bake for 10-12 minutes, until they spread and are golden brown.
• Remove from the oven and allow the baked cookies to rest on the trays for about 8-10mins. They will still be a bit soft at this point so remove from the trays with a fish-slice or flat spatula and leave to cool fully on wire racks. During cooling they will frim up some more giving a soft cookie texture.
• Once fully cooled, remove from the rack and enjoy.

In the meantime,

“Remember Mom’s the word- that’s Mr. Mom’s!”