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Peanut cookies

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Cream the butter, sugar, peanut butter and vanilla using an electric mixer until light and fluffy. 
  • Then add the eggs, one at time, beating between each addition until smooth.
  • Sift in the flour and baking powder, and gently mix in. 
  • Add the rolled oats and peanuts, and fold in using a wooden spoon until smooth. Set aside for 15 mins until set. 
  • Then, using wet hands, roll heaped tablespoons of the mixture into balls and place on 1-2 baking trays lined with baking paper, leaving space between.
  • Press down gently on the balls with a floured fork, to make a crisscross pattern, and cook in the oven for about 10-12 mins until golden. Allow the cookies to briefly cool on the tray/s, before transferring to a cake rack.
  • When cool, store in an airtight container for about a week (if they last that long!). 
  • from "Essential Baking Cookbook" from Murdoch Books

Ingredients

  • 185 gm unsalted butter, softened
  • 340 gm brown sugar
  • 140 gm smooth peanut butter
  • 1 tspn vanilla extract
  • 1-2 eggs
  • 185 gm plain flour
  • ½ tspn baking powder
  • 125 gm rolled oats
  • 120 gm raw peanuts

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm