These might look like any other biscuit (or cookie for you North Americans), but trust me, they aren’t. They are the brainchild of my cousin. (Really I am starting to feel like a fraud by posting all her recipes, but truly they are worthy. And she doesn’t blog… so someone has to let the world in on her creations!!) She took a decent cookie recipe and swapped things around to make them these. And truly, it is an improvement.
Now, these use Peanut Butter Chips, which unless you have an ‘american candy’ shop nearby, online might be the only option. Online is quite a commitment. The prices are extortionate and I end up begging and pleading anyone I know headed to Canada or the US to bring some back for me. Which makes this recipe quite the indulgence. But a worthy one at that.
You could of course replace the peanut butter chips for something more accessible, like nuts or another type of chocolate chip. I have also in a pinch, resorted to using reeses pieces instead. Sadly, it doesn’t do it the justice it needs, as the candy coating doesn’t allow for the melting in taste of the peanut butter, which makes these so worthy. Of course it would still be a decent biscuit. The oats on the other hand, you really need to blend some of them. This, I feel, is the necessary change in texture. It lightens them completely and prevents the feeling of eating baked hard porridge.
So here is the biscuit recipe I keep close to home, when I know there will not be many people over to ‘share’ them with – sorry my friends!! However, if you want to become a supplier of goods, I would be happy to make them for you.
165C / Fan 145C / 325F
- 1 cup Butter (or non-dairy alternative)
- 1 cup Light Brown Sugar
- 1/2 cup Caster Sugar
- 2 Eggs
- 2 tsp Vanilla
- 1 1/4 cup Plain Flour
- 1/2 tsp Sodium Bicarbonate
- 1 tsp Salt
- 3 cups Rolled Oats
- 1 cup Peanut Butter Chips
- 1 cup Chocolate Chips
Take 1 1/2 cups of the oats and blend in a food processor until you have a fine flour, set this aside.
Cream together the butter and both the sugars, until light and fluffy. Add the eggs, one egg at a time, beating well after each one. Then add the vanilla.
In another bowl, combine the flour, sodium bicarbonate and salt. Combine this into the butter and egg mixture until mixed in. Finally, stir in the oat flour and oats, as well as the peanut butter and chocolate chips.
Drop heaped teaspoons of batter onto an ungreased baking sheet. Bake for 10-12 mins, until the edges are golden. Allow to cool on the tray for 5 mins before transferring to a cooling rack.
When completely cooled, store in an airtight container.
You can also store the mixed, uncooked batter in the freezer, to pull out when needed.