We love making cookies together with the children – they always look forward to our baking sessions every other Sunday. It’s not only fun but it teaches them basic cooking skills. I want to teach them one thing for sure: food is normally made at home, from scratch with fresh ingredients and store-bought ready meals or takeaway are an occasional option. (We also rather go out to eat than ordering food – but it does happen sometimes.) So we mainly bake together at the moment, that’s where their interest is and pizza making.
So they have been nagging for peanut butter cookies and I absolutely love them too, therefore a rainy afternoon a few days ago we spent with making peanut butter cookies. We made it vegan – but this means, that you just have to swap butter for margarine and cows milk for oat and nut milk.
This is a well-tested recipe of mine, my favourite crunchy and gooey peanut butter cookies recipe. They are crunchy because I use use crunchy peanut butter with peanut butter pieces, unlike most people, I found that the smooth peanut butter is more favourable. Each to their own, I say! We also throw in a generous handful of chocolate chips in, because in hour house we can’t make cookies without chocolate chips. Cookies without chocolate chips? There’s no such a thing, it’s a biscuit then!
I normally do not fridge cookie batter but for this recipe it’s definitely needed. It gets firmer, easier to handle and make cookie shapes. The peanut butter otherwise melts too much and makes the cookies too flat and dry when baking them. So I pop the batter into the fridge for a minimum of half an hour before baking the cookies.
They last for a few days in a cookie tin and keep fresh. Nothing compares to the fresh and still warm cookies though!
The classic peanut butter cookies - choc chips are optional!
- 220 g all purpose flour
- 120 g margarine melted (or butter)
- 240 g peanut butter I used crunchy
- 200 g soft brown sugar
- 80 ml oat or nut milk
- 1 tsp vanilla extract
- 1 tsp soda bicarbonate
- 1/2 tsp baking powder
- 1/4 tsp salt
- 100 g dark chocolate chips optional
Melt the margarine in the microwave oven and place every ingredient into a mixing bowl.
Mix everything well.
Place it in the oven for 30 minutes to an hour. I never cover it. Just place the dough into a cereal bowl. This will make it firmer and easier to handle.
Preheat oven to 170 Celsius. Line a baking tray with a baking sheet. Form little balls of a golf ball size with your hands and squash them down with a fork.
Bake them for 20-25 minutes.
Let them cool down when they are baked before enjoying them.