PEANUT BUTTER, SULTANA AND OAT COOKIES
These oaty cookies are simple to make and freeze well so you can make more than one batch at a time. They're not too sweet, so are good for kids' lunchboxes or as a tasty snack with your mid-morning cuppa.
MAKES ABOUT 20 COOKIES
⅔ cup good quality peanut butter
⅔ cup real maple syrup
5 tablespoons unsalted butter, melted
1 large organic egg
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon baking powder
2 tsp cinnamon
½ tsp sea salt
3 cups old-fashioned rolled oats
2 cups sultanas
- In the bowl of an electric mixer, combine all ingredients until well mixed and a malleable dough is formed.Form dough into a log about 5cm in diameter. Wrap in plastic wrap and chill for 30 minutes.
- Preheat oven to 165°C. Line two baking trays with baking paper.
- Cut log into 1cm-thick cookies and arrange on baking sheets about 3cm apart. Bake cookies until they're just set and beginning to turn golden around the edges (about 12 minutes).
- Remove cookies and leave to cool and firm before placing on a cooling rack. Store in an airtight container or cookie jar for up to 10 days.
This recipe was originally published in the Sunday Star Times.