I opened my trusty Karen Martini Everyday looking for something a little different for the lunch box treats this week. I must have been feeling very generous to the kids as they normally wouldn’t get something like this. Of course, it wasn’t until the first batch was in the oven that I realised that sending peanut cookies to school was probably not the greatest idea. Oh well, I’m betting the girls in the office won’t say no to them!
Ingredients
- 300gm rolled oats
- 150gm butter (softened)
- 100gm smooth peanut butter
- 125gm caster sugar
- 125gm brown sugar
- 1 egg
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp vanilla extract
- 1 tbs salt flakes
- 2 tbs honey
- 1 tsp baking powder
- 125gm plain flour
- 250gm dark chocolate (roughly chopped) – I used “bits”
- 185gm salted, roasted peanuts
Method
- Preheat oven to 160 degrees. Prepare two baking sheets.
- Place peanuts in TM bowl. Chop on speed 5 for 2 seconds. Set aside.
- Place rolled oats in TM bowl. Mill on speed 10 for 10-20 secs until a fine powder. Set aside.
- Place butter, peanut butter and sugars in TM bowl and beat on speed 4 for 30 seconds until light and fluffy.
- Add the spices, egg, honey and salt. Mix on speed 4 for 15 seconds.
- Add the flower, oats and baking powder. Mix on speed 5-6 for 10-15 seconds. My dough was pretty stiff so I used the spatula to assist in mixing.
- Add the chocolate and peanuts. Mix for a further 10-15 seconds on speed 4, using spatula to assist.
- Roll the mixture into balls and flatten slightly on to tray. Depending on the size cookie you want you will get between 12 and 24 cookies.
- Bake for 15-20 minutes (or slightly less if you’ve made more, smaller biscuits). Allow to cool for a few minutes on the tray before you transfer to a baking sheet (They will be soft when they come straight out of the oven and will break if you move them too soon. They harden up after they come out of the oven.)
- Try not to eat them all at once!
icandothatinmythermie 