These crunchy, nutty yet slightly chewy biscuits are really delicious! And they are really fast and easy to make. Be generous with either chocolate chunks or choc bits. What is stated here in the recipe is the minimum amount…..
150g castor sugar
175g brown sugar
80g unsalted butter, softened at warm temperature
250g crunchy peanut butter
1 teaspoon vanilla extract
150g plain flour
1 teaspoon baking soda
125g rolled oats, half finely processed, half left whole *
1 packet (180g) dark chocolate chunks or 1 packet (200g) dark choc bits.
In a large mixing bowl, beat the castor sugar, brown sugar, butter, peanut butter, vanilla and eggs until creamy. Beat in the flour, salt and baking soda until combined. Fold in the oats and chocolate and chill in the fridge for 20 minutes.
Preheat the oven to 180ºC. Line two or three baking trays with baking paper.
Once the mixture has chilled, place a tablespoon of it onto the prepared baking trays – making sure to space them out, as they will spread into flat rounds. Bake for about 20 minutes or until aromatic and coloured on top – they will be soft when warm , so allow them to cool on the tray for five minutes before removing them onto a cooling rack to cool completely. These biscuits will firm up once cooled. Store in an airtight container.
* To finely process half of the rolled oats, use either a food processor or a mortar and pestle. Process until the oats resembled coarse flour.