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 cook Peanut Butter Oat Crunch Biscuits using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Peanut Butter Oat Crunch Biscuits

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

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. 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!

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..

The cookies are soft, chewy, and LOADED with peanut butter flavor. Peanut butter fans, you are going to LOVE these cookies! They are peanut butter cookie perfection! Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. This was a perfectly soft not-overly sweet peanut butter cookie.