Perfect to go with a morning or afternoon cuppa and great for kids, grandkids and packed lunches.
250g butter at room temperature
½ cup peanut butter
¾ cup brown sugar
½ cup white sugar
1 egg
1 cup plain flour
1 tsp bicarbonate of soda
1 cup rolled oats
½ cup sultanas (optional)
200-250g chocolate chips or diced chocolate
Line two shallow baking trays with baking paper and preheat the oven to 180°C.
Put butter, peanut butter, brown and white sugar in food processor and process until light and fluffy, stopping to scrape down the sides halfway. Add the egg and then the flour and bicarbonate of soda. Lastly add the oats, sultanas if using and the chocolate chips. Process just enough to mix as you don’t want these last ingredients to be chopped.
Using about a heaped tablespoon of dough for each cookie, place rough roundish mounds of dough on the cookie trays, 12 on each tray with spaces in between. Don’t flatten them – they will spread out as they cook.
Bake for 10 to 15 minutes or until golden brown. Cool for a few minutes before removing from the trays, then leave on baking racks to cool completely. Store in an airtight container..
Makes about 24 large cookies
