Peanut Butter and Chocolate Chunk Cookies.... I really don't have to introduce these to you and make up a fancy story for them to make them more enticing. Fresh from the oven still warm and the chocolate still soft washed down with a cold glass of milk, you are in cookie heaven.
I made a batch of these a week ago and husband said they were one of his favourite cookies so far. They were quickly consumed so I made another batch for him to eat while we are away on holidays.
They are fairly simple and plain looking but when you take a bite they definitely brings a smile to your face. They are deceivingly simply and easy to make. A handful of ingredients tossed into a bowl a quick stir with a wooden spoon and your nearly there. Roll them into balls and squash them flat. Bake them until golden brown, pour yourself a glass of cold milk and there you have it.
I jammed packed these cookies with a little bit of goodness. Such as oats for a lower GI reading (although the sugar probably blows it out of the water). Organic peanut butter with no added fats, sugar, salts or preservatives. Oh I couldn't help myself but to get a spoonful of that gloriousness in a pot right there. It was SO good. Peanut butter is one of my vices. I can't help myself but to indulge in a spoonful of it here and there. Chocolate was once too until I couldn't eat it anymore. I do sneak a choc chip every known and again but over indulging in those leads to some not so good reactions.
I used dark chocolate melts in this recipe because I picked them up accidently instead of dark chocolate chips. They made the biscuit really with big chunks of chocolate scattered through the dough.
So these cookies were off limits for me which made it so hard not to chomp into one of these fresh from the oven. They smelt SO good. I commiserated with a glass of almond milk instead and pretended to eat one while I watched hubby happily munch a few down with his cup of tea. I don't know what I torture myself sometimes making things that I can't eat. I do it for the love of it.... or so I keep telling myself! ha
These could be made dairy free with the use of some dairy free chocolate. A gluten free version would probably be a bit more trickier and could only reccommend using your favourite gluten free chocolate chip recipe and adding peanut butter and quinoa flakes instead of the oats.
I am sure a cookie jar full of these little beauties all packaged up and finished off with a bow would certainly make somebodies day thats for sure.
Peanut Butter & Choc Chunk Cookies
Prep Time: 10 min
Cook Time: 10 -15 min
Keywords: bake snack oats chocolate biscuit cookie fall spring summer winter
Ingredients (36 cookies)
- 1 1/2 cup plain flour
- 1 1/12 cup rolled oats
- 1 tspn baking powder
- 1 tspn baking soda
- 3/4 tspn salt
- 1/2 cup coconut, desiccated
- 1/2 cup crunchy peanut butter
- 1/2 cup rice bran oil
- 1/2 cup dark choc melts or choc chips
- 1/2 cup brown sugar
- 1/2 cup castor sugar
- 1 x egg, lightly beaten
- 1 tspn vanilla essence
- 1/4 cup milk
Preheat oven to 180 degrees and line a large cookie tray.
In a large bowl sift the plain flour, baking powder and baking soda. Add the rolled oats, coconut, salt, sugars and choc chips.
Stir together the peanut butter and oil and add to the dry ingredients along with the vanilla essence, beaten egg and milk.
Stir to combine the ingredients into a moist dough. If the dough is still a little dry add a few more tablespoons of milk until it comes together.
Roll into walnut size balls and place onto the lined cookie tray. Press the ball down with the palm of the hand to about a 1/2 – 1cm thick.
Place into oven for 10 -12 minutes or until golden brown.
Remove from the oven and let them cool for 5 minutes before transferring to a wire rack to cool completely.
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