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So I have discovered the oven in my house again and decided to put it to good use and bake some cookies, as you do on a Saturday night when everyone in your house has headed home for summer. The recipe I followed is by Kirsty Smith and I found it within the first issue of the magazine, “Oh Comely“. I love peanut butter and mixed with the white chocolate these cookies are a hard to resist treat, which is why I only made half a batch. I can only deal with so much temptation.

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Here is the recipe to follow if you want to try and make these yourself at home. The recipe makes 25 large cookies, but if you like you can make half the recipe as I did, or alternatively freeze half of the dough just before you roll it into your individual cookies. Once frozen the dough will keep in the freezer for a couple of months, then you will have pre-prepared cookie dough ready to defrost and bake for the next time you get a craving for something sweet.

INGREDIENTS

  • 230g/ 8oz unsalted butter
  • 400g/ 14oz caster sugar
  • 2 medium eggs
  • 2 or 3 drops of vanilla essence
  • 380g/ 13oz plain flour
  • 1 tsp baking powder
  • 100g/4oz rolled oats
  • 450g/ 16oz white chocolate
  • 2 dessert spoons of crunchy peanut butter

STEP ONE: Grease a couple of baking trays and preheat the oven to 170C/ gas mark 4.

STEP TWO: Beat the butter and sugar together in a large bowl until smooth and fluffy.

STEP THREE: Add the eggs and vanilla and beat into the mixture.

STEP FOUR: Stir the flour (sifted), baking powder and oats together and then add to the other ingredients, mixing well to form a dough.

STEP FIVE: Combine the peanut butter into the dough.

STEP SIX: Chop the white chocolate roughly into small chunks and add to the dough mixing through evenly.

STEP SEVEN: The dough should all come together into a slightly sticky ball in the bowl. If saving half the mixture, divide the dough now.

STEP EIGHT: Use your hands to roll the dough into balls, each about the size of a clementine. Place the balls on the baking trays, flattening them slightly with the palm of your hand. Leave plenty of space between the cookies. They’ll spread out as they cook so only about six will fit on a standard tray.

STEP NINE: Bake in the preheated oven for 16-17 minutes (enough time to do the washing up!). Take them out when they are just starting to turn golden brown.

STEP TEN: Leave them to cool on the trays for 5 minutes. Don’t worry if they seem squishy; the cookies keep cooking on the tray and will gradually firm up but stay soft and chewy.

STEP ELEVEN: Transfer to a wire rack and allow them to cool completely. Once completely cooled, store the cookies in an airtight container and they will keep a week.

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