Peanut Butter Cookies

A community recipe by SheRob

Not tested or verified by Nigella.com

Introduction

I found this recipe on the back of an oats box, tried it an loved it.Although the name says cookie, it is really like a crunchie, but with serious crunch!

Ingredients

Serves: 12

Metric Cups

250 grams butter
500 millilitres sugar
2 eggs
125 millilitres crunchy peanut butter
10 millilitres bicarbonate of soda
25 millilitres milk
5 grams vanilla extract
500 millilitres flour
500 millilitres oats
500 millilitres coconut
500 millilitres cornflakes

8⅚ ounces butter
18 fluid ounces sugar
2 eggs
4 fluid ounces crunchy peanut butter
fluid ounce baking soda
1 fluid ounce milk
⅙ ounce vanilla extract
18 fluid ounces flour
18 fluid ounces oats
18 fluid ounces coconut
18 fluid ounces cornflakes

Method

Peanut Butter Cookies is a community recipe submitted by SheRob and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat Oven to 180 degrees.

Cream butter and sugar well. Add whisked egg and peanut butter and mix well.

Disolve the bicarb in the milk, add the milk and then to the butter mixture and mix.

Sift in the flour and mix well. Add the rest of the ingredients and mix.

Shape into wanut sized balls, place on greased baking tray and flatten slightly with a fork.

Bake for 10-15 mins until golden brown and done. Turn onto cooling rack, allow to cool and store in airtight container.