Author Notes
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. —Jordan Rondel, The Caker
Ingredients
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2/3 cup
good quality peanut butter
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2/3 cup
real maple syrup
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5 tablespoons
unsalted butter, melted
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1
large organic egg
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1 teaspoon
vanilla extract
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1/2 teaspoon
baking soda
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1/2 teaspoon
baking powder
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2 teaspoons
cinnamon
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1/2 teaspoon
sea salt
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3 cups
old-fashioned rolled oats
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2 cups
sultanas
Directions
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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.
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Preheat oven to 165°C. Line two baking trays with baking paper.
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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).
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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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