Peanut Butter Cookies

Peanut Butter Cookie 16Makes 27

  • scant 250g block of unsalted butter
  • 180g/6oz caster sugar
  • 180g/6oz light muscovado sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 100g/3½oz crunchy peanut butter
  • 180g/6oz plain flour/all purpose flour
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt – you may need to adjust this depending on your brand of peanut butter. I use SunPat.
  • 120g/4¼oz porridge oats

Pre-heat your oven to 170ºC/Gas Mark 3/325ºF.

Cream together the light muscovado sugar, caster sugar and unsalted butter until it is pale and as fluffy as you can make it.

Add the beaten egg. Mix. Then the vanilla extract and peanut butter. Mix again until everything is smooth.

Sift the flour, bicarbonate of soda, cream of tartar and salt. Add to the sugar and butter mixture. Mix to combine.

Then add the porridge oats. Mix until just combined.

Scoop the 27 cookies onto baking trays, leaving plenty of room for expansion. (8cm/3½”). Bake in batches, at the centre of the oven and reversing the tray halfway through, for about 15 minutes. (Aga: top set of runners in the Baking Oven and check at 10 minutes.) Remove when the cookie is golden and just set. Leave to cool on the baking trays.

Eat.