Wednesday, 26 July 2017
Peanut, cashew & pecan butter oat cookies with chocolate chips
Browsing the nut spreads section at M&S the other day, I have spotted a new Peanut, Cashew & Pecan Butter with a hint of sea salt. I love nuts, and this combination was right up my street.
It has a grainy texture and is not as easy to spread as peanut butter. I liked the hint of sea salt, it balances well the sweetness of nuts. Overall, it is not a sweet spread.
I often bake peanut butter cookies, and fancied trying the new nutty spread in the cookie recipe.
It is definitely not a low calorie recipe, so if you are on a diet, sorry, that's not for you.
Peanut, cashew & pecan butter oat cookies with chocolate chips (makes 25)
50g demerara sugar
50g caster sugar
50g margarine (e.g. Flora Light)
1 medium egg
200g peanut, cashew & pecan butter
150 self-raising flour
1tsp baking powder
140g oats with seeds (I used 2 MOMA super seed porridge sachets)
50g chocolate chips
In a big mixing bowl beat together sugar with margarine and egg. Add the nut butter, flour, baking powder, oats and chocolate chips and mix well.
Pinch cookie batter the size of a walnut, and roll between palms, then flatten to make a cookie.
Place cookies on two trays, lined with parchment paper or foil.
Put the baking trays in the oven preheated to 180C. Bake for 10-12 minutes until lightly browned.
Remove the trays and carefully put cookies on the wire rack to cool. The cookies will still be pretty soft, so handle with care. They will get harder outside once cooled. If you keep them for longer in the oven, they will turn rock hard.
I used two MOMA super seeds porridge sachets in this recipe which were a month or so over the sell-by-date but still perfectly fine, thus I'm adding this post to #KitchenClearout linky run by Cheryl from Madhouse Family Reviews.