I was having a rearrange of the cupboards last week, and found not one, but two jars of peanut butter; one smooth, one crunchy. Neither of us eat peanut butter on bread or toast, and I suspect it was bought for some sort of Malay cooking. Shame to leave it sitting in jars, I thought.
115g marg £0.25
115g crunchy peanut butter (I used half and half) £1.15
115g caster sugar £10p
115g light muscovado sugar £0.35
1 egg, beaten £0.25
1/2 tsp vanilla essence
85g plain flour £0.05
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
pinch of salt
115g rolled oats £0.10p
generous dollop of chococolate chunks if liked. Don’t see why sultanas or cranberries or whatever wouldn’t work either.
Add 75p for unpriced ingredients, makes 24 for £3.00-ish. So while not cheap, cheap. they are lasting far better than a box of cookies would do, and we know what’s in them. And they’re much nicer than shop bought cookies.
Preheat the oven to 180c/350f/Gas Mark 4. Grease a large baking tray. (I have a fabulous flat baking tray from Lakeland which never needs greasing, bless it).
Beat together butter and sugars, then gradually beat in the egg and the vanilla essence. Add flour, bicarb, baking powder and salt, then the oats (and optional choc chips) and stir until just combined.
Place spoonfuls of the mixture onto the prepared baking trays, spaced well apart to allow for spreading. Flatten slightly with a fork.
Bake in the preheated oven for 15 minutes, or until lightly browned. Leave to cool on a baking tray for 2 minutes, then transfer onto a wire rack to cool completely.
So far (astonishingly) we are on day four, and they’ve kept really well.