Peanut butter cookies with oats and dark chocolate

Karen Martini
Nut lovers: Peanut butter and chocolate cookies.
Nut lovers: Peanut butter and chocolate cookies. Photo: Marcel Aucar

These crunchy, nutty cookies are really quite delicious, plus they're really fast and easy to make. You can have these on the table in about an hour, though watch them as they're cooling down - I always tend to lose a few to nimble fingers.


150g castor sugar

175g brown sugar

80g unsalted butter

250g crunchy peanut butter

1 tsp vanilla extract

2 eggs (60g each)

150g plain flour

1 tsp salt flakes

1 tsp bicarb soda

125g rolled oats, half finely processed, half left whole

60 good quality dark chocolate buttons


1. Beat the castor sugar, brown sugar, butter, peanut butter, vanilla and eggs until creamy. Beat in the flour, salt and bicarb until amalgamated. Fold in the oats and chill for 20 minutes.

2. Preheat your oven to 150C fan-forced or 170C conventional.

3. Once the mix has chilled, pick off golf ball-sized balls (40 to 50 grams), push two chocolate buttons into the top of each and place on a lined baking tray (making sure to space them out, as they will spread into flat rounds) and bake for about 20 minutes or until aromatic and coloured on top - they will be soft when warm but will firm up once cooled. Leave to cool on the tray for five minutes before transferring to a wire rack to cool. Store in an airtight container.