Quick Fixes: Soft Peanut Butter Chocolate Chip Cookies.


So the other day some of my friends and were planning an early morning hike with a picnic to follow.  Stupid me, I forgot all about it until about 10 pm the night before.  Obviously, I couldn’t go to the shops and buy fancy things so I made do with what I had and made these (surprisingly) moist peanut butter choc-chip cookies.  The best thing about these (as with most cookies) is that it’s a one-bowl mix and that the oatmeal provides an extra crunch.  The extra peanut butter-y taste doesn’t go astray either. Enjoy 🙂


  • 115 g butter, room temperature
  • 1/2 cup peanut butter, preferably the smooth kind
  • 1/3 cup granulated sugar (just fancy for normal sugar)
  • 1/3 cup brown sugar (this is what makes it taste so good)
  • 1 large egg
  • 1 cup flour, sifted
  • 1/2 cup oatmeal (I used some muesli I found lying around)
  • 1 tsp baking powder
  • vanilla essence to taste (I used about 2 tsp)
  • good quality dark chocolate chips, as much as you want (I used about 1 cup)


Okay, so that seems like a HUUUUGE list of ingredients but it actually is rather simple.

1. Preheat oven to 180 C fan-forced (if you have conventional, this will be 200 C) and line a baking tray with baking paper.

2. Cream the butter, peanut butter and sugar (both granulated and brown) together until light and smooth. It will pretty much just look like slightly pale peanut butter.


3. Add egg and vanilla essence.  Mix until just combined (It should look like melted peanut butter, slightly runny)

4. Add the oatmeal and sift in the flour and baking powder.  Mix with a spatula until fully incorporated. Then stir in as many choc chips as you want. (NOTE: It will look kind of like vomit but don’t worry, it’s completely delicious.  In fact, I couldn’t resist trying some even before it went into the oven.)


5. Using clean hands (all the better for licking your fingers later), roll a 50c piece-sized dough into a ball and flatten slightly onto the baking paper/ tray. Just keep them a little bit apart since they don’t really expand much.


I went for the “rustic” feel and by that I mean that I totally did not give any thought as to how these would look when they came out.

6. All that’s left is to pop these babies into the oven for 8 minutes or until golden brown.  Enjoy by itself or even with a glass of milk.

TIP: I wouldn’t recommend trying to pick these up while they’re still hot as they’re a little bit fragile then.  However, wait until they’re just warm and they are chewy and flavoursome.


Kudos to Skinnynotskinny for the original recipe which can be found here.


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