Peanut Butter Chocolate Oat Cookies (Print version)

Peanut butter, oats and chocolate chips make these cookies chewy rather than crisp throughout.

# Ingredients:

Ingredients

01 - 120 g smooth peanut butter
02 - 80 g softened butter
03 - 120 g brown sugar
04 - 1 large egg
05 - 1 tsp vanilla extract
06 - 100 g plain flour
07 - 100 g rolled oats
08 - ½ tsp baking soda
09 - ¼ tsp salt
10 - 100 g chocolate chips

# Instructions:

01 - Heat oven to 180°C / 350°F. Line two large baking trays with baking paper.
02 - Beat peanut butter, butter and brown sugar until combined and creamy. Beat in egg and vanilla.
03 - Mix flour, oats, baking soda and salt separately, then fold into the wet mixture. Stir in chocolate chips.
04 - Divide into 18 balls, about 40 g each, and place well apart on the trays. Flatten each gently to about 1.5 cm thick.
05 - 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.
06 - Leave on the tray for 10 minutes, then transfer to a rack for another 5 minutes. The cookies firm as they cool.
07 - Store cooled cookies airtight for up to four days, or freeze for up to two months.

# Good to know:

01 - Includes 15 minutes resting or cooling time.

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