On Sunday I wanted to make something sweet – and decided we needed a change from our recent cake overload. We quite like Lazy Sunday Coffee – so I got to thinking about how nice it would be to have a coffee with a couple of chewy and chocolatey cookies. I also really like chocolate with nuts – but I didn’t have any whole nuts – so decided to try making choc chip cookies with some peanut butter. They worked really well and disappeared pretty quickly from the biscuit tin.
Lazy Sunday Cookies
½ cup light brown muscovado sugar
¼ cup golden caster sugar
⅓ cup sunflower oil
¼ cup soya milk
1 tbsp cornflour
1 tsp vanilla extract
1½ cups plain flour
½ tsp bicarbonate of soda
½ tsp salt
100g/3oz dark chocolate chips (like Silver Spoon)
4 tbsp natural chunky peanut butter (like Whole Earth)
1. Pre heat oven to 180C/Gas Mark 4.
2. Combine sugars with oil, milk, cornflour and vanilla extract. Beat with a wooden spoon for two minutes, until the mixture looks like caramel.
3. Sieve in one cup of the flour and mix well. Once it is combined, add the second half cup of flour and the rest of the ingredients. Stir it well to ensure the choc chips and peanut butter are spread evenly throughout the dough.
4. Line a baking tray with greaseproof paper. Roll the dough into 12 balls. Flatten each in your hands to form 2″ disks. Arrange on the tray evenly, leaving space for them to expand. You may want to spread them across two trays.
5. Bake for 8-10 mins, until the edges start to turn very lightly golden.
6. Allow to cool for a couple of minutes, before transferring to a wire rack.
7. Serve with some freshly brewed coffee or a nice pot of tea.