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Peanut Butter Oat Cookies

Preparation time 20 minutes (plus refrigeration)
Bake time 10-12 minutes
Makes about 24 cookies depending on size/thickness
 

Ingredients

• 55 grams (¼ cup or 4 tablespoons) butter, melted
• 125 grams (½ cup) peanut butter, room temperature
• 67 grams (⅓ cup) sugar
• 67 grams (⅓ cup) light brown sugar
• 1 egg, beaten with a fork
• 1 teaspoon vanilla
• ⅛ teaspoon salt 
• ¾ teaspoon baking soda
• 85 grams (3 ounces or ½ cup) chocolate chips or chopped chocolate
• 200 grams (2 cups) rolled oats
   
• Sea salt, for sprinkling on cookie tops (optional but highly recommended!)
   

Method 

1. Preheat oven to 175C (350F). 
    
2. Line a baking sheet with parchment paper and set aside. 
    
3. Measure all the ingredients. 
    
4. While the melted butter is still warm, combine with peanut butter in a large bowl and mix/whisk until smooth.  Add sugars.  Add beaten egg, vanilla, salt and baking soda and mix well.  This step can be done with a mixer or by hand.
    
5. Stir in oats and chocolate chips. 
    
6. If time permits, cover the bowl with plastic wrap and store in the refrigerator for an hour or more to stiffen the mixture.  The cookie dough is rather crumbly so refrigerating it will make it easier to handle. 
    
7. When ready to bake, spoon the dough by the heaping teaspoon onto the prepared baking sheet.  Alternatively, scoop or form the dough into balls and then flatten with your hand into discs on the baking sheet.  Sprinkle the tops of the cookies with sea salt. 
    
8. Bake 10 -12 minutes or until lightly brown around the edges. 
    
9. Let the cookies cool on a rack before serving. Store leftover cookies at room temperature in an airtight container.