There are moments when I HAVE to bake. I refuse to accept that there is nothing in the cupboards and I challenge myself to create something out of what's left.
Tonight, I could have sat and continued to half watch Embarrassing Bodies and half read everything on my Bloglovin' list but I knew I needed to throw something in the mixer. The light was still good for photos and Nick had gone out for a suit measuring so it was only right I crack open the peanut butter.
As much as I could wax lyrical about my love of oats...and I have done before...I could write odes to peanut butter. My sister is deathly allergic to peanuts so for pure loyalty reasons I should hate peanut butter, but I think it being pretty much a forbidden food in our house as a child means that I love it because I'm not supposed to.
It's the bad boy of butters.
I stood for a while and stared in the cupboard and the pantry shelf. I saw the peanut butter. I saw the oats. I knew there was flour, some sugar and an egg lying around. Then it came to me...like a heavenly cookie epiphany.
On first bite you might think you can't taste the peanut butter but it will hit you in a deliciously subtle wave on the tip of your tongue. If I had had them lying around I would have mixed in a cup of chocolate chips as suggested by The Brown Eyed Baker but the beauty of this recipe is that it is stuff you usually have lying around and you could throw most things in.
So go have a rummage in the cupboards and see what you can find.
Peanut Butter Oatmeal Cookies
adapted from The Brown Eyed Baker
1 tsp bicarbonate of soda
¼ tsp salt
1 stick (½ cup/250g) unsalted butter, room temperature
½ cup smooth peanut butter
½ cup granulated sugar
½ teaspoon vanilla extract
½ cup rolled oats
- Preheat the oven to 175 degrees C/350 F. Line two baking sheets with greaseproof paper and set aside.
- Whisk together the flour, bicarb and salt and put to one side.
- Cream together the butter, peanut butter, sugar and vanilla for a few minutes. Add the egg and combine. On a low speed add in the flour gradually and finally stir in the oats.
- Shape the dough into ping pong sized balls and place 2 inches apart on the baking tray. Bake for 10 minutes, or until lightly golden.
- Cool completely on a baking tray, or eat warm with ice cream. Because you can.