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Peanut butter, oats and chocolate chips make these cookies chewy rather than crisp throughout. A short bake sets the edges while leaving the middle soft enough to settle on the tray.
Ingredients
- 120 g smooth peanut butter
- 80 g softened butter
- 120 g brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 100 g plain flour
- 100 g rolled oats
- ½ tsp baking soda
- ¼ tsp salt
- 100 g chocolate chips
Method
- Heat oven to 180°C / 350°F. Line two large baking trays with baking paper.
- Beat peanut butter, butter and brown sugar until combined and creamy. Beat in egg and vanilla.
- Mix flour, oats, baking soda and salt separately, then fold into the wet mixture. Stir in chocolate chips.
- Divide into 18 balls, about 40 g each, and place well apart on the trays. Flatten each gently to about 1.5 cm thick.
- Bake one tray at a time for 10–13 minutes until the edges are set and lightly golden. Centers should look soft but not wet.
- Leave on the tray for 10 minutes, then transfer to a rack for another 5 minutes. The cookies firm as they cool.
- Store cooled cookies airtight for up to four days, or freeze for up to two months.
Choose a smooth peanut butter
A well-stirred smooth peanut butter gives an even dough. Very runny natural peanut butter can spread differently, so stir it thoroughly before measuring.
Flatten before baking
The oats keep this dough from spreading dramatically. Press the balls into thick discs so the centers bake before the edges become too dark.
Let the tray do the last bit of work
The cookies are fragile straight from the oven. Ten minutes on the tray lets their structure firm before you move them.
FAQs
- How many servings does this make?
Makes 18 servings using the pan or equipment listed.
- What should I check before serving?
Leave on the tray for 10 minutes, then transfer to a rack for another 5 minutes. The cookies firm as they cool.
- How should I store leftovers?
Store cooled cookies airtight for up to four days, or freeze for up to two months.
