Ingredients
- 130 g plain flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 110 g Butter, roughly chopped
- 110 g Peanut Butter
- 110 g brown sugar
- 75 g raw sugar
- 1 egg
- 1 tsp Vanilla Paste
- 110 g rolled oats
- 110 g choc chips
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
1. Place flour, baking soda and baking powder in bowl.
"Closed lid" Turbo x 3. Set aside.2. Place butter, peanut butter, brown and raw sugar in bowl. Mix 20sec/sp6. Scrape sides of bowl and repeat.
3. Add vanilla and egg. Mix 5sec/sp3. Scrape sides.
4. Add flour mixture. Combine 30sec/sp4. Scrape down sides.
5. Add oats and choc chips. Incorporate 10 sec/
"Counter-clockwise operation" sp3. Set aside in fridge in another bowl for at least 30 minutes to firm up. Preheat oven to 180deg.6. Scoop out balls of dough. (I use an icecream scoop). Place on lined baking tray with room to spread. Bake for 10-12 minutes or until lightly browned. Allow to cool slightly on tray before moving.
dough
Tip
Find me on facebook at Thermo Flavour
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Very nice. Kept well.
Our go to fav cookie recipe 👌🏻
PERFECT recipe. Loved by everyone. Thank you!
Delicious!
As per other comments:
- omitted the raw sugar and reduced the brown sugar to 85 g (it was still sweet for us even with dark choc chip, but would be fine for most people)
- changed plain to a 50/50 plain/wholemeal spelt combo. I will try 100% spelt next time
We never have peanut butter in the house but we enjoy nutty biscuits, so I used store bought dry roasted almonds (Aldi) instead of the peanut butter as we always have almonds in the pantry:
- 110 g of roasted almonds (if raw, I would roast prior at 175C for 10-15 mins and check every 5 mins). Cool.
- 10 s / sp 6, scrape (it will be noisy)
- 20 s / sp 6, scrape
- 1 to 2 mins / sp 7, scrape
- 30 s / sp 7 until thick peanut butter consistency
- From here, I skipped step 1 of combining flour and putting it to the side and started with step 2 and followed as per instructions.
I find scooping refrigerated dough more time consuming so rolled the mix into two logs using glad wrap/parchment and refrigerated one log and put the other into the freezer for another day.
One tray of 12 cookies (3-4 cm diam), sliced just less than a cm was about 1/3 of a dough batch. Scooping as per original instructions would give prettier looking cookies ...
What would you do for school lunches where there's a no nut policy?
The whole family loved these!
I used GF flour, omitted the raw sugar and cut the brown sugar to 85g.
Will change it up with wholemeal spelt next time.
I also didn't add raw sugar. Used quinoa flakes instead of the oats and also used GF flour
Very easy to make and very tasty. These will be a regular in our house
These were tasty. Didn't add raw sugar. Cooked about 15 minutes.