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Peanut Butter Cookies

A community recipe by

Not tested or verified by Nigella.com

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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!

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 ounce sugar
  • 2 eggs
  • 4 fluid ounce crunchy peanut butter
  • fluid ounce baking soda
  • 1 fluid ounce milk
  • ⅙ ounce vanilla extract
  • 18 fluid ounce flour
  • 18 fluid ounce oats
  • 18 fluid ounce coconut
  • 18 fluid ounce 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.
  • 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.
  • Additional Information

    This is such an easy recipe. If you find that it is too much to make at once, store the unused dough in the fridge overnight and make the rest the next day.

    This is such an easy recipe. If you find that it is too much to make at once, store the unused dough in the fridge overnight and make the rest the next day.

    Tell us what you think