100g caster sugar

65g peanut butter

60g butter (room temp)

1 tsp vanilla extract

1 egg

75g porridge oats

150g self raising flour

100g chocolate chips


• Preheat oven to 190°C (fan assisted).

• Lightly grease a baking tray.

• Put the butter, peanut butter and sugar into a bowl and beat until mixture is smooth.

• Add the egg and the vanilla essence and beat again.

• Finally stir in the flour, oats and chocolate. Mixture will be very stiff.

• Place spoonfuls of mixture on the baking trays, leaving a space between each to allow for spreading.

• Bake for 12 minutes until beginning to turn golden brown. Cool for 2-3 minutes on the baking tray, then transfer to a wire tray to cool completely.

• As soon as cold, transfer to an airtight container to store.


• This cookie dough is perfect for freezing. It will hold in the freezer for a few weeks. Just roll it into a sausage, wrap in clingfilm and pop into the freezer. Cut a few slices off and pop into the oven for 12-15 mins at 190°C.

Neasa ✨