I know that whenever I have made these cookies they have always been a massive hit and it is rare that they last 4 days. Sadly, I have a nut allergy so I am not able to scoff them but it is safe enough for me to make them. I hope you enjoy making them and eating them yourself. Please comment down below what you thought of them!
Peanut butter thins
Makes: 23 Baking time: 30 minutes
Enjoy these thins whenever. Why not, as a variation, put a peanut in the middle or a chocolate drop.
1 teaspoon baking powder
115g peanut butter (obviously)
1teaspoon bicarbonate of soda
140g caster sugar
115g rolled oats
50g light muscovado sugar, (Warmed up in the microwave for 10 seconds)
1 beaten egg
1 teaspoon salt
1 teaspoon vanilla essence
1 teaspoon almond essence
- Mix the butter, peanut butter. Castor sugar, muscovado sugar together. Add the beaten egg, vanilla and almond essence too. Preheat the oven to 140C.
- Sift the flour, bicarbonate of soda, baking powder and salt into the mix and blend well. Then add the oats.
- Grab a small handful of the dough, roll it into a ball then cut it in half. Roll both halves into balls, place onto a greaseproof tray and flatten a little with the back of a spoon. Do this until none of the mix is left in the bowl.
- Put them into the pre-heated oven for 30minutes on the middle shelf. Keep checking on them. When baked, leave them on the tray for 5mins before moving them onto a cooling rack, otherwise they may break in half. Replay this step until all thins have been naked.
Let me know in the comment section below what your cookies turned out like! Feedback welcome!
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