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Sunday Magazine Recipe: peanut butter, sultana and oat cookies

These oaty cookies are simple to make and freeze well so you can make more than one batch at a time. They're not too sweet, so are good for kids' lunchboxes or as a tasty snack with your mid-morning cuppa.

PEANUT BUTTER, SULTANA AND OAT COOKIES
Makes about 20 cookies

⅔ cup good quality peanut butter
⅔ cup real maple syrup
5 tablespoons unsalted butter, melted
1 large organic egg
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon baking powder
2 tsp cinnamon
½ tsp sea salt
3 cups old-fashioned rolled oats
2 cups sultanas 

In the bowl of an electric mixer, combine all ingredients until well mixed and a malleable dough is formed.Form dough into a log about 5cm in diameter. Wrap in plastic wrap and chill for 30 minutes.

Preheat oven to 165°C. Line two baking trays with baking paper.

Cut log into 1cm-thick cookies and arrange on baking sheets about 3cm apart. Bake cookies until they're just set and beginning to turn golden around the edges (about 12 minutes). 

Remove cookies and leave to cool and firm before placing on a cooling rack. Store in an airtight container or cookie jar for up to 10 days.

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This recipe was originally published in the Sunday Star Times.

Photography: Emma Boyd