Peanut Butter Chocolate Chip Rolled Oat Cookies
- Preparation: 20min
- Cooking Time: 10min
- Serves: 39 Cookies
– 2 large Eggs
– 250ml Frantoio Extra Virgin Olive Oil
– 180g Peanut Butter (smooth)
– 1 tablespoon Vanilla Extract
– 270g Rolled Oats
– 240g Plain Flour
– 200g Brown Sugar
– 115g Caster Sugar
– 1 teaspoon Bicarbonate of Soda
– 1 teaspoon Sea Salt
– 125g Dark Chocolate Chips
Preheat oven to 150°C fan forced. Line 2 cookie sheets with parchment paper.
In a food processor, pulse for a few seconds, the plain flour, bicarbonate of soda and sea salt until well aerated.
In a stand mixer fitted with paddle attachment, whisk the sugars and eggs until light and fluffy. Add in the peanut butter, followed by EVOO and vanilla extract until well combined.
Add in the flour mixture and chocolate chips.
Using a spoon, scoop up 35g of dough. Roll it into a ball. Place on prepared cookie sheet 3cm apart. Flatten each ball slightly.
Bake for 8-10 minutes until cookies are set and golden brown. Do not overcook if you want a chewy cookie. Cool on the tray for 5 minutes and transfer onto a cooling rack. (Repeat step 5 and 6 for the remaining dough).