Peanut Butter, Chocolate chip & Oat cookies

Makes 24

130 g chunky peanut butter

115 g unsalted butter, softened

100 g caster sugar

75 g light muscovado sugar

1 medium egg, at room temperature

½ tsp vanilla extract

150 g porridge oat           

70 g plain flour

½ tsp bicarbonate of soda

½ tsp ground cinnamon

100 g chocolate chips (milk or plain) OR 100 g raisins

2 baking sheets, lined with baking paper

Combine the peanut butter, softened butter and both sugar in a mixing bowl.  Set the bowl on a damp cloth to prevent it from wobbling, then mix everything together with a wooden spoon.  Once all the ingredient are amalgamated, beat the mixture well for about 2 minutes until it turns paler in colour and becomes lighter in texture.

Break the egg into a small bowl, add the vanilla extract and beat with a fork until just until broken up.  Pour the egg into the peanut butter mixture and beat well for a minute.

Add the oat to the bowl, then sift in the flour, bicarbonate of soda and cinnamon.  Stir everything together with the wooden spoon.  Finally, add the chocolate chips and mix into the dough until evenly distributed.  Cover the bowl with clingfilm and chill for 45 minutes to 1 hour to firm up the dough.

Towards the end of the time, heat the oven to 180c/gas 4.

Using a tablespoon measure, scoop out a spoonful of the dough and roll it into a ball it your hands.  Set the ball on a lined baking sheet.   Repeat with the rest of the dough, placing the balls well apart to allow for spreading.  Bake in the heated oven for about 15 minutes until golden with darker brown edges.  For the best results, check after 11 minutes and rotate the baking sheets, if necessary so the cookies bake evenly.

Remove from the oven and leave the cookies to cool and firm up on the baking sheets for 2 minutes before transferring them to wire rack to cool completely.  Store in an airtight container and eat within 5 days.

The Great British Bake Off, Perfect Cakes and Bakes To Make At Home