Hello everyone I hope you are all well. Thanks for stopping by my blog! Today’s recipe is probably one of the best cookies you’ll ever make (in my opinion). They are soft, sweet and chewy…. just perfect. I really liked these cookies because they contain peanut butter, which I love and also there is no flour in the recipe which makes a change. I’ve had this recipe written in my book for many years and I don’t actually remember where I got it from but finally I’ve made them. The recipe only makes 9 cookies so you may want to double it, however they are quite indulgent.
Peanut Butter and Oat Cookies (makes 9)
100g smooth/crunch peanut butter
100g soft brown sugar
100g porridge oats
1 pinch of salt
1 tsp baking powder
30g chocolate chips
1 tsp vanilla extract
Preheat the oven to gas mark 5 and line 2 trays with baking paper.
Put the peanut butter, sugar and egg into a bowl and mix together with a spoon.
Next, add all the other ingredients and mix well with a spoon until everything is combined (you might want to use your hands for this).
Then roll the mixture into 9 even balls and flatten down on the tray.
Bake them in the oven for 10-12 minutes until golden but still soft and leave to cool on the tray.
I get regular emails from Emerald Street and I’ve noticed recently they sometimes have a recipe in them. Anyway this week I made The Log Ladies Sugar Cookies sounds amazing right?? Basically they are vanilla flavoured cookies inspired by the tv show Twin Peaks. They are described as the perfect winter snack and I would definitely agree with that 🙂
250g plain flour
150g butter, cubed at room temp
125g caster sugar
1 tsp vanilla extract
Pinch of salt
1. Set the oven to gas mark 4 and line two trays with parchment paper.
2. Place the flour in a large bowl and add the butter, rub together with your finger tips until it resembles breadcrumbs.
3. Next still using your hands work in the sugar, vanilla extract and salt. Slowly bring the mixture together until it forms a dough.
4. At this stage the ‘dough’ may seem quite dry or not together but you just have to keep kneading the ingredients together, once your hands warm up the butter it will melt better into the flour which will release the gluten and help form the dough.
5. Now you can roll out the dough onto a floured surface and cut the cookies using a large scalloped edge cutter.
6. Carefully place onto the baking trays and bake for 15 minutes. Leave to cool down fully on a wire rack.
Hey so this recipe I actually found in the newspaper and was I pretty excited to bake these cookies because I hadn’t tried the Daim Chocolate Bar before. They were different but not my first choice because I didn’t really like the crunchy caramel centre (a bit too sweet for me). A little background on the chocolate bar is that they are very popular in Sweden, originating in Scandinavia during the 1950’s and were bought by Kraft foods and renamed to Dime. Now it’s back to Daim!!
300g plain flour
½ tsp bicarbonate soda
½ vanilla extract
¼ tsp sea salt
150g brown sugar
100g caster sugar
1 egg yolk
2 tbsp milk
5 Daim bars (roughly chopped)
1. Melt the butter then leave to cool down. Combine the flour, bicarbonate soda, vanilla extract and salt in a bowl and set aside.
2. Combine both sugars with the melted butter and stir until there are no lumps. Add the egg, egg yolk and milk combining well.
3. Add the flour a little at a time and mix really well, next mix in the chopped Daim pieces and wrap in cling film and leave in the fridge for 2 hours.
4. After a couple of hours take out from the fridge and the preheat the oven to gas mark 5 and line 2 trays with parchment paper.
5. Split the dough in half and form each piece into 12 balls and place on the baking trays. Flatten down the balls into biscuits then bake in the oven for 10 minutes until just golden.
Once baked remove from the oven and transfer to a wire rack to cool down. They will still be slightly soft when they are warm and nice and chewy on the inside 🙂