Peanut Butter Oat Crunch Biscuits. I created this one whilst tinkering about with a standard 'hob nob' style recipe, wanting to do something a bit different with it. I had some peanut butter in the cupboard that needed using up and a little bit of chocolate hazelnut spread, so I added it into the mixture I was already playing with. In a small bowl, cream peanut butter and brown sugar until fluffy. Add oats and baking soda to creamed mixture; mix well. Cream softened unsalted butter, peanut butter and brown sugar with a hand mixer until pale and creamy.

Add the egg and stir thoroughly. Sift in flour, baking powder and cinnamon. Drop teaspoonfuls onto the tray, leaving room for the cookies to spread. You can have Peanut Butter Oat Crunch Biscuits using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Peanut Butter Oat Crunch Biscuits

Prepare 140 g of unsalted softened butter.
Prepare 140 g of caster sugar.
Prepare 1 tablespoon of full fat milk.
You need 1 teaspoon of golden syrup.
It's 1 teaspoon of bicarbonate of soda.
You need 140 g of self-raising flour.
You need 120 g of oats.
You need 4 tablespoons of crunchy peanut butter.
It's 1 tablespoon of hazelnut chocolate spread.

When I was a kid, peanut butter cookies were a standard of care around our house. We made them, from scratch, at least once a month. There is something so nostalgic about those thick, chewy cookies with the crosshatch pattern made with a fork before baking. Beat butter and peanut butter together in a bowl using an electric mixer until creamy and smooth; beat in brown sugar and white sugar until incorporated.

Peanut Butter Oat Crunch Biscuits step by step

Pre-heat your oven to 150 C / Gas 2. Line a baking tray with greaseproof paper..
In a large mixing bowl cream together the softened butter and sugar until it is pale and creamy. Next, beat in the milk, golden syrup and bicarbonate and soda until well combined. Stir in the flour and oats, again until well combined. Finally thoroughly stir in the peanut butter and hazelnut chocolate spread. You should be able to roll small balls (about half the size of a table tennis ball) of the mixture in your hand without making too much mess..
Do this and slightly flatten them and place them on the lined baking tray, spacing them out about 3cm apart..
Bake until a nice golden colour, approx. 25 minutes. Remove from oven and immediately transfer to a wire rack to cool completely..
Store in airtight container for up to a week..

Add egg and vanilla to creamed butter mixture and mix until smooth. Remove from the oven and enjoy the oat cookies immediately. They are peanut butter cookie perfection! The cookies are soft, chewy, and LOADED with peanut butter flavor. Peanut butter fans, you are going to LOVE these cookies!