Peanut Butter Cookies
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becs-table.com.auLooking for the best peanut butter cookies? Learn how to bake soft, thick, and irresistible peanut butter cookies with our easy-to-follow recipe.
Equipment
- 1 Thermomix or Food Processor
Ingredients
- 100 g plain flour
- 80 g rolled oats not instant
- 1 teaspoon baking powder
- 1/2 teaspoon salt or 1 tsp of flaked
- 100 g brown sugar
- 50 g white caster sugar
- 80 g unsalted butter
- 150 g peanut butter
- 1 large egg
Instructions
- Weigh the dry ingredients into your TM bowl or food processor and mix to combine. TM: MC in Mix for 5 sec/speed 5.
- Weigh in the cold butter and blitz until the mix resembles fine breadcrumbs TM: MC in, mix for 10 sec/speed 5.
- Weigh in peanut butter and egg and mix until the mix resembles large crumbs TM: set for 10 sec/speed 5.
- Remove the mix from the bowl, weigh up 30g portions, roll into balls, and then flatten slightly. Place on a baking tray and set in the fridge.
- Pop the oven on to 160°C fan (320°F fan)
- Once the oven is at temperature, take the tray from the fridge and place it straight into the oven. Bake 12 - 15 minutes Bake until the edges of the cookies are golden
- Remove onto wire racks when cool. These cookies will firm up when they are cold.
Notes
Make sure you leave the cookies on the tray until they're cold to firm up NOTE: Many of the biscuit recipes on my blog have been written and tested before I developed my new Perfect Cookie Method for the Thermomix and Food processors. However, even though the above method is not what's in my "Perfect Cookie Making Course", it's been tested in 3 separate bake club sessions by my students, and it works a treat. However, If you've done my course, I suggest you download the recipe template and follow the instructions. That method is much quicker and easier ;-)