Hubby has been nagging me to bake him his favourite cookies for ages now, so I thought I would bake a big batch to keep him lasting for a while.
He has this thing about ‘healthy baking’, he thinks anything baked with healthy ingredients has got to be gross! So he gets really annoyed with me when I bake something from a recipe, then the next time I bake it, I try to do a healthy twist to it.
Little does he know, his favourite cookies, these Peanut Butter Cookies, I have done just that. The original recipe, no clue where I got it from as it was ages since I’ve modified the recipe, had far more white flour and contained far more white sugars. I baked it once and ever since then, I made a few changes, came up with this recipe and he hasn’t even noticed the difference!
Hmmm… Just goes to show!
I know it’s still far from healthy, but I took the worst of the worst out, I replaced the majority of the white flour with nutty whole-wheat flour and oats and replaced the white sugar with half the quantity of unrefined brown sugar and added raisins, I also used sugar-free and preservative-free peanut butter.
Peanut Butter Oat Cookies
- 220g butter
- 1.5 cups sugar-free peanut butter
- 1.5 cups brown sugar
- 2 eggs
- 1.5 cups oats
- 1 cup nutty whole-wheat flour
- 1 cup self-raising flour
- 1 tsp bicarbonate soda
- 1 tsp salt
- 1 tsp vanilla essence
- 1 cup raisins
- Preheat oven to 190deg and grease your baking tray.
- Beat together the sugar, eggs, vanilla essence and peanut butter until well combined.
- Add flours, oats, bicarb, salt, raisins.
- Combine well to form a big ball of dough.
- Take about a tablespoon full and roll into small balls, placing them about 3cm apart on the baking tray.
- Gently press down with the back of a fork.
- Bake at 190deg for 12 min or until golden.
- Transfer onto a cooling rack.
Now make a cup of tea and…. Enjoy:)