If you or your kids are fans of the peanut butter/jam combo, you should definitely give these cookies a go. They tick our three important boxes: easy, tasty and healthy (okay, maybe not the last one, but you do get a warm glow from having made them yourselves). This recipe makes 10 quite large cookies, or you could make smaller ones instead. We’ve reduced the sugar slightly but feel free to add up to 20g more to make them sweeter.
- 180g plain flour
- 30g rolled oats (optional but adds a nice texture)
- 100g soft brown sugar
- 60g smooth or crunchy peanut butter (plus extra if you'd like to add a little spoonful to the top of each cookie)
- 75g butter
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon bicarbonate of soda
- Pinch of salt
- 10 teaspoons of jam (we used strawberry but just whatever flavour you like)
1. Pre-heat the oven to 180c/160c fan/gas 4 and line two baking trays.
2. Put the sugar, butter, peanut butter and vanilla into a large mixing bowl, or electric mixer bowl, and beat with a wooden spoon or with the electric beater until light.
3. Add the egg to the mixture and combine well.
4. Add the remaining dry ingredients and mix well until it comes together to form a dough. Add a very small splash of milk if it seems too dry.
5. Break off golfball-sized balls of dough, roll into a ball and then flatten. Put on the tray, leaving space between them to expand.
6. Using your hands or a spoon, create a dip in the middle of each biscuit and spoon in a spoonful of jam. You can also put a spoonful of peanut butter underneath the jam if you like.
7. Bake in the oven for 12 - 15 minutes, keeping an eye on them. They should be large and slightly golden at the edges. They'll have started to harden but be soft in the middle - let them cool on the tray.
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