There’s one way to guarantee a better Friday: bake cookies late on Thursday night.
Recipe based on Averie Cooks’s Peanut Butter Oatmeal White Chocolate Cookies.
1/3 cup peanut butter
1 + 1/4 cup plain flour
1/2 tsp baking soda
1 cup brown sugar
1/2 cup caster sugar
2 tsp vanilla
1 egg + 1 yolk
3/4 cup oats
1 cup choc chunks*
- Turn on the oven to 175° C. Chop the chocolate into rough chunks and set aside.
- In a microwave-proof bowl, melt together the butter and PB. Set aside to cool slightly (so you don’t cook the eggs later).
- In another medium bowl, sift together the flour and baking soda. Set aside.
- In the bowl of a stand mixer (or a large bowl with hand beaters), mix the PB/butter and sugars for about 3 minutes.
- Add the vanilla and egg+yolk, mixing til combined. The result should look kind of sticky/waxy (so not at all what you’d expect at the sugar + butter + egg stage).
- Slowly add the flour. You may need to switch to the wooden spoon quite soon afterwards – this stuff is Really. Heavy.
- Using a wooden spoon and a strong arm, stir in the oats and chocolate chunks.
- Roll large teaspoonfuls of the dough into balls, then bake for about 8 minutes per batch.
These aren’t annoyingly ‘sandy’ like some PB cookies can be. If you want them at the crispy end of the scale, bake for a bit longer, and press each cookie flat with a spatula halfway through baking. If you want thicker, softer cookies, release them from their infernal incubation chamber as soon as they’re dry-looking and just golden.
*I used chopped-up Cadbury Marvellous Creations because, uh, it was already in the kitchen. And because baked-in candy bits surely = extra cheer.