There's a lot of awkward and painful stuff happening over here right now, so I'm only going to blog about happy things. One thing that makes me very happy is Fantastic Cookies. It so happens I have a recipe for Fantastic Cookies, so when I met up with Paula and Cat this week, I took along a few. Here, as requested from the two of them, is the recipe for Oat and Peanut Butter Cookies*:
225g plain flour
175g rolled oats (the bigger the better)
2 tsp baking powder
1 tsp salt
175ml vegetable oil (or sunflower or rapeseed or anything with a neutral taste)
175g crunchy peanut butter (I usually go ahead and use nearly a whole 340g jar instead. I love peanut butter)
200g caster sugar
225g brown sugar
125ml milk (moo, soy, rice or oat is fine)
2 tsp vanilla extract
Preheat the oven to 180 degrees C/350 degrees F/gas mark 4. Lightly grease two baking trays.
In a large bowl mix the liquids, the peanut butter and the sugars.
In another bowl, mix the dry ingredients, then add dry to wet and mix. You want a firm, moist dough, so if it's a little runny - as it may be if, like me, you've used extra peanut butter - just add more oats to bulk it up a bit.
You can make these any size you like, but I normally go for a tablespoon-sized lump. Roll it into a ball (you may need to flour your hands to stop them getting too sticky), place well apart on the sheet and flatten slightly. These will spread quite a bit.
Bake for around 12 minutes, depending on their size and your oven, until golden brown. Leave on the baking tray for at least 10 minutes before transferring to a rack to cool completely.
These are yummy-delish eaten still warm with a glass of milk.
*Adapted from a recipe from "Vegan With A Vengeance" by Isa Chandra Moskowitz.