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Peanut Butter Oat Cookies

These lovely little cookies are just the right size to justify having more than one — and you will want more than one! They are excellent as they are, but feel free to muck about with them by adding chocolate chips or toffee pieces to the dough. The recipe makes a lot, so if you’re not greedy, as we are, there will be plenty to share!

Peanut Butter Oat Cookies

4¼ oz. softened butter (8½ tbs.)
4¼ oz. chunky peanut butter (1/3 cup)
4¼ oz. caster sugar (½ cup)
4¼ oz. light brown sugar (½ cup)
1 egg
1 tsp. vanilla paste
3½ oz. all-purpose flour (2/3 cup)
1 tsp. baking powder
½ tsp. salt
4¼ oz. rolled oats (1 cup)
1¾ oz. unsalted peanuts (1/3 cup)

Heat the oven to 400°F and line 3 baking trays with parchment paper.

Beat together the butter, peanut butter, and sugars until light and fluffy. Beat in the egg and vanilla paste.

In a separate bowl, sift together the flour, baking powder and salt, then mix in the oats. Fold this into the wet mixture with a wooden spoon.

Using a  small ice cream scoop or a spoon, place teaspoon-sized blobs of the batter onto the baking trays, leaving room for the cookies to expand. (Don’t use your fingers, as the butter will soften into a sticky mess.)

Bake for 7-8 minutes, then leave to rest on the baking sheet for a minute or two before transferring to wire racks to cool completely.

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