Given that baking for me equals decadent chocolate or lemon cakes topped with sinful glaze, I thought I should even it out a little and dip my feet into a slightly unknown territory–peanut butter and oats!
With a soft, gooey centre and a crisp, nutty shell, these cookies sure do know how to dial up the ‘treat factor’. I was quite skeptical about working with oats and peanut butter, but oh-my-god am I a convert or what! Never again shall I look at a jar of flour when I’ve got these oats by my side.
I used sundrop honey flavoured chunky peanut butter, but you can use any you fancy. Additionally, you can coarsely blend the entire quantity of oats for a smoother mixture, or leave half unblended for a rustic and unique texture.
- 3/4 cup peanut butter (about 200gms)
- 1 egg
- 1 egg white
- 1 cup oats (half blended, half whole)
- 1/3 cup sugar
- A pinch of salt
- 1 tsp baking powder
- Chocolate chunks (optional)
- Warm the peanut butter in the microwave for a few seconds to make it easier to work with. Add the eggs and blend well.
- Add the sugar, oats, salt and baking powder. Mix well.
- Line a baking tray with parchment.
- Using a standard measurement (like a tea spoon) form even-sized balls out of the mixture and place them on the tray. Use a fork to flatten them gently.
- Pop the tray in the oven for about 6-10 mins. (6 mins will give you an extra gooey cookie. If you like a crisper shell, leave them in for 10 mins).
- The cookies should still be moist and soft to the touch. Leave them out for 10 mins and they will firm right up!