Peanut butter and peanuts. My mums favourite. When I go to get fed and loved by her, usually on a Sunday, I can often see a look in her eye – a look searching for a peanut inspired bake. Preferably something healthy (ish) that she won’t feel too guilty about. So this is my most recent one, for my mum.
(This actually makes about 25, so not just for my mum. For me too. Well….if I’m going to do all the washing up anyway, I may as well add a couple more for me…)
200g wholemeal flour
1 tsp baking powder
1 tsp bicarbonate of soda
1/4 tsp salt
120g unsalted butter (room temperature)
100g light brown sugar
40g caster sugar
200g peanut butter (I used crunchy, but use smooth if you prefer!)
2 medium eggs
50g peanuts (optional)
A little sea salt for dusting
Baking sheets, greased or lined with baking parchment
Preheat oven 180oC
1) In a medium bowl combine the wholemeal flour, oats, baking powder, bi carb and salt.
2) In a large bowl beat together the butter, light brown sugar, caster sugar and honey until pale and fluffy. Next add the peanut butter, mix, then add the eggs, one at a time and beat together until everything is combined.
3) Pour half the flour bowl contents into the butter bowl and fold together using a wooden spoon, then add the remaining half and fold again until just combined. Next stir in the extra peanuts if you’ve decided you want that extra crunch.
4) Make ping pong sized balls of the batter with your hands. Place on the baking sheet and flatten slightly with the back of a fork. These cookies spread a bit, so leave enough room for them to do so.
5) Place in the pre heated oven for 12-14 minutes, they will begin to turn golden round the edges when done. Remove from oven and leave to cool on the baking sheet, then transfer to a wire rack to cool completely. While on the rack, dust with a little sea salt.