Peanut Butter Choc Chip Cookies

This weekend my wonderful mum sent me a recipe for the latest biscuit recipe she had been trialling. As soon as she mentioned the cup of peanut butter that went into them I was hooked on the idea. By Sunday afternoon I had made a batch myself and sat down with a cup of coffee and the perfect peanut-buttery treat to go along with it. The joys of technology! When your mum, 1700km away, can be eating the same cookie as you after finding a recipe only 48 hours ago. Ahhhh. Homesickness over. Peanut butter love renewed.

Ingredients

2/3 cup (60g) rolled oats

1/2 tsp cinnamon

1/2 tsp baking powder

1 egg

1 cup (250g) peanut butter

6 tbsp (90g) brown sugar

1/2 cup (90g) dark chocolate chips*

Method

In a medium bowl, mix oats, cinnamon and baking powder together. In a large bowl, beat the egg and stir in peanut butter and brown sugar until combined. Pour dry ingredients into wet ingredients and slowly mix until combined. Once combined, fold in chocolate chips. Mixture will look a little crumbly. Chill cookie dough for 30 minutes.

Preheat oven to 180°C. Line a large baking tray with baking paper. Take a scoop of mixture (approximately 1.5 tbsp) and form into discs before placing on baking tray. Gently press each biscuit down to flatten slightly. Bake for 13 minutes. Remove from oven and allow to cool completely while still on the tray.

Store in an airtight container for up to one week.

Makes 14 cookies.

* To make vegan, try cocoa nibs or another dairy-free choc chip variety