Peanut butter cookies

Ingredients
- 200g oats
- 100g chocolate
- 125g wholemeal or spelt flour
- 1 teaspoon baking powder
- 100g unsalted butter (at room temperature)
- 100g smooth peanut butter
- 200g light muscovado sugar
- 200g dark muscovado sugar
- 1 teaspoon vanilla extract
- 2 free-range eggs
- 200g icing sugar
- optional: natural food colouring
- optional: Smarties
- optional: icing pens
Instructions
- 1
Preheat the oven to 180ºC/gas 4. In a food processor, blitz the oats to a fine powder. Roughly chop the chocolate. Add the oats and chocolate to a bowl with the flour and baking powder, mix to combine and set aside.
- 2
Place the butter, peanut butter, sugars and vanilla extract in a bowl and, using either an electric whisk or by hand, beat them together until whipped and creamy.
- 3
Add the eggs, followed by the dry ingredients, and mix well with a wooden spoon until everything is combined and you have a stiff dough.
- 4
Place heaped teaspoons of the mixture on the baking sheets, leaving 3cm between each one. Bake in the oven for 8 to 10 minutes, until golden around the edges, then remove from the oven and leave to cool for 5 minutes before transferring to a wire rack to cool completely.
- 5
To make the icing, sift the icing sugar into a bowl and mix in a few drops of water until it's a spreadable consistency. You could add natural food colouring, if you like.
- 6
Ice the cooled cookies and decorate with Smarties (if using). Get the kids to write names on them with icing pens, or make a little extra icing in a different colour, and spoon it into a small piping bag with a fine nozzle.



