Little Box Brownie

A Baking Blog from Melbourne, Australia

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Peanut Butter Oat Cookies

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Oh boy, oh boy, oh boy do I have a treat for you today. Peanut butter oatty cookies, she says as she devours the last one. These were so good, I am dreaming about making them again. And bonus they really can’t be that bad for you, lets see.
Peanut butter – good
oats – good
egg – relatively good
chocolate- super good
brown sugar- not so good, but way better that white sugar
This is my kind of super food.
Ahh who am I kidding this is after all a baking blog, you wouldn’t be here if you didn’t have a sweet tooth and enjoyed the odd baked good once in a while.
So enjoy!!
 
Oat Cookies
 
1/2 cup peanut butter
1/2 cup brown sugar
1 egg
1 teaspoon vanilla essence
1/2 teaspoon baking soda
2/3 cup oats
3/4 cup chocolate chips
 
Pre heat the oven to 180C
 
Cream the peanut butter and brown sugar until light and fluffy, then beat in the egg and vanilla essence. Stir though the baking soda, oats and chocolate chips. Roll in to balls and place on a baking tray, press down lightly with the back of a fork, place in the oven and bake for 10-15 minutes or until cooked.

Salted Carmel and Chocolate Macaroons

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These little baby’s are my arch rival, I just can’t make a perfect macaroon to save my life. This next recipe is as good as its going to get, they’re a little bit bumpy, but these baby’s have feet, whoooooohoooooo, finally they have feet, no not the type of feet there going to get up and walk out on me but a little bubble foot like all good macaroons should.
Every time I try to make them something goes astray, it probably has something to do with my inability to follow the instructions, after the first three batches you would think I would learn but sadly no. I was telling one of my most loyal readers that I just couldn’t make them, and the next thing I know she had bought me a cookbook on Macaroons (Thanks G) So after reading through that I have learn’t a few secrets and worked out a recipe that some how miraculously worked. The secret is italian meringue and man oh man do I love the Italians for this one. If you make macaroons with an italian meringue, by pouring hot liquid sugar into the egg whites rather that using sugar straight out of the packet, it works. Well it works for me and as the saying goes if it can work for me it can work for you.
I did read that chocolate macaroons are the hardest and trust me to want chocolate ones, but really who can resist chocolate?

Chocolate Macaroons
 
1 cup sugar
1/3 cup water
4 egg whites
1 3/4 cups almond meal
1  cups icing sugar
1/4 cup cocoa powder
 
Caramel Sauce
 
1 1/2 cups of sugar
50ml water
60ml cream
60ml golden syrup
125g butter
1 teaspoon sea salt
 
Pre heat the oven to 160C
 
Place the sugar and water into a saucepan and heat until the sugar melts and boil for about 4 minutes, brush the sugar down from the sides with a wet brush so the sugar doesn’t crystallise.
 
In and electric mixer beat the egg whites until they form peaks, slowly add the hot sugar syrup while constantly whisking. Whisk until the mixture is glossy.
 
Sift the icing sugar, cocoa and almond meal in to a bowl then slowly fold this into the meringue mixture a little at a time. Place into a piping bag with a 1cm nozzle and pipe 2.5cm rounds onto a lined baking tray. Set these aside until the the tops of the macaroons are firm to touch approximately 30mins.
Bake for 15-20 minutes or until the macaroon bases are firm.
 
To make the caramel filling, Place the sugar and water into a saucepan on a medium heat, stir until the sugar dissolves and it starts to boil. Let it boil until the syrup turns a golden colour. Then remove from the heat and stir in the cream, golden syrup, butter and salt. Be careful not to burn yourself as the mixture will bubble up and let off steam. Leave the caramel for 10mins to cool slightly and spoon onto the macaroons.
 
Makes 12

Peanut Butter and Chocolate Chip Cookies

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This one is for all the American readers out there. I have never tried peanut butter cookies before and well, all I can say is you guys know a good thing. Wow, how good are they!!! I normally like a soft centre gooey cookie, but these are soft, melt in your mouth almost like eating whipped peanut butter, with the added goodness of chocolate. I think these are my new favourite cookies. I’m going to start experimenting with more peanut butter in my recipes after this one. Do you have great peanut butter recipe you want to share??

 

Peanut butter and Choc Chip Cookies

Peanut Butter and Chocolate Chip Cookies
Author: Sophia Purvis
Prep time:
Cook time:
Total time:
Ingredients
  • 100g butter
  • 1/2 cup smooth peanut butter
  • 2/3 cup brown sugar
  • 1 egg
  • 2 tablespoons greek yoghurt
  • 1/2 teaspoon baking power
  • 1 ½ cups plain flour
  • 250g chocolate chips
Instructions
  1. Pre heat the oven to 175C
  2. In a bowl cream butter, peanut butter and sugar together until light and fluffy. Stir through the egg and yoghurt, then sift in the flour and baking power and combine. Stir through the chocolate chips, then spoon the cookie dough onto a lined tray.
  3. Bake in the oven for 10 to 15 minutes or until cooked. Fabulous to have with a coffee tea or great with a big glass of milk.