Soft and Chewy 30 Minute Peanut Butter Oatmeal Cookies

Ingredients

• 150 g old fashioned oats (cooks down to 135g, if you are not toasting the oats, use 135g)
• 130 g unsalted butter, cold from the fridge is fine.
• 100 g granulated sugar
• 60 g brown sugar
• 130 g smooth peanut butter
• 1 large egg (50g not including the shell), at room temperature
• 90 g All-Purpose Flour
• 45 g malted milk powder
• 1/2 tsp (3g) kosher salt
• 1/2 tsp baking soda

Instructions

1. 1

   Preheat the oven to 350°f / 180°c. Place the oats on a sheet pan. Bake, stirring occasionally, until the oats are lightly golden brown, 10-15 minutes. Remove from the oven and leave to cool.

2. 2

   Weigh out 135g of the toasted oats (they shrink down in the oven a tiny bit so you may need to top up again if needed).

3. 3

   While the Oats are toasting, place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often and stirring with a whisk, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes.

4. 4

   Weigh out 100g (see Notes section below) of the brown butter into a medium bowl and leave to cool for 15-20 minutes so that it does not scramble your eggs.

5. 5

   If you want to do this quickly you can place the bowl in the fridge and stir regularly, or place the bowl into a larger bowl of ice and stir regularly until cool.

6. 6

   Add the brown sugar and granulated sugar into the bowl with the brown butter. Whisk until combined. Add the peanut butter and egg, and whisk by hand or using an electric mixer until the mixture is well combined, thicker in texture and slightly lighter in colour.

7. 7

   Add in the toasted oats, flour, malted milk powder, salt, and baking soda.

8. 8

   Using a #20 (3 tbsp) cookie scoop, scoop out balls of cookie dough (about 75g balls) and arrange on the pans. I can fit 5-6 cookies per pan.

9. 9

   Bake the cookies either one pan at a time or both at the same time if your oven can handle it, for 12-13 minutes, until the cookies are puffy and set around the edges, and lightly golden brown.

10. 10

    Remove the pan from the oven and if desired, use a cookie cutter slightly larger than the cookie to ‘scoot’ them into a perfectly round shape. Repeat the baking process with the second pan of cookies.

11. 11

    Cool on the pans for 10-15 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.