Peanut Butter Oat Crunch Biscuits. I created this one whilst tinkering about with a standard 'hob nob' style recipe, wanting to do something a bit different with it. I had some peanut butter in the cupboard that needed using up and a little bit of chocolate hazelnut spread, so I added it into the mixture I was already playing with. Cream softened unsalted butter, peanut butter and brown sugar with a hand mixer until pale and creamy. Add the egg and stir thoroughly. Sift in flour, baking powder and cinnamon.
Drop teaspoonfuls onto the tray, leaving room for the cookies to spread.
In a small bowl, cream peanut butter and brown sugar until fluffy.
Add oats and baking soda to creamed mixture; mix well.
You can cook Peanut Butter Oat Crunch Biscuits using 9 ingredients and 5 steps. Here is how you cook it.
Ingredients of Peanut Butter Oat Crunch Biscuits
- It's 140 g of unsalted softened butter.
- Prepare 140 g of caster sugar.
- Prepare 1 tablespoon of full fat milk.
- You need 1 teaspoon of golden syrup.
- Prepare 1 teaspoon of bicarbonate of soda.
- It's 140 g of self-raising flour.
- Prepare 120 g of oats.
- It's 4 tablespoons of crunchy peanut butter.
- Prepare 1 tablespoon of hazelnut chocolate spread.
Stir together over medium heat until butter has melted. Bring to a low boil stirring constantly. Remove saucepan from heat and stir in peanut butter and vanilla until dissolved. Stir in oats and cornflake mixture and stir until combined.
Peanut Butter Oat Crunch Biscuits instructions
- Pre-heat your oven to 150 C / Gas 2. Line a baking tray with greaseproof paper..
- In a large mixing bowl cream together the softened butter and sugar until it is pale and creamy. Next, beat in the milk, golden syrup and bicarbonate and soda until well combined. Stir in the flour and oats, again until well combined. Finally thoroughly stir in the peanut butter and hazelnut chocolate spread. You should be able to roll small balls (about half the size of a table tennis ball) of the mixture in your hand without making too much mess..
- Do this and slightly flatten them and place them on the lined baking tray, spacing them out about 3cm apart..
- Bake until a nice golden colour, approx. 25 minutes. Remove from oven and immediately transfer to a wire rack to cool completely..
- Store in airtight container for up to a week..
Drop tablespoon sized spoonfuls onto parchment. Beat butter and peanut butter together in a bowl using an electric mixer until creamy and smooth; beat in brown sugar and white sugar until incorporated. Add egg and vanilla to creamed butter mixture and mix until smooth. Remove from the oven and enjoy the oat cookies immediately. This was a perfectly soft not-overly sweet peanut butter cookie.