These cookies are great as they are BUT be a little bit extra with them and make the peanutty-chocolate dip to make them outrageous
200g HNB Pure Peanut
150g caster sugar
175g brown sugar
2 tsp vanilla extract
1 large egg
110g wholemeal flour
1 tsp bread soda
110g rolled oats
70g roasted peanuts
Chocolate peanut dip:
80g Pure Peanut Nut Butter
Preheat your oven to 170C/ 160C fan and line a couple of baking trays with greaseproof paper.
Place the nut butter, butter, sugar, eggs and vanilla in mixing bowl. Using an electric hand mixer beat until nice and creamy. (If you don’t have an electric hand mixer, you can do this by hand but it will be a nightmare so just actually get a hand mixer. The cheap ones are still good) Add in the flour, oats and bread soda and mix again to combine.
On your prepared baking tray, space them about 3 cm apart, and pop them in the fridge for 30 minutes because they'll spread in the cooking and that'll stop them from becoming cookie puddles.
Bake for 20-22 minutes until lightly coloured on top and still moist underneath. Remove from the oven, leave to cool on the tray for five minutes, then transfer to a wire rack to cool completely. They'll be crisp on the outside but gooey in the middle.
Melt the chocolate by placing it in a metal bowl over a small pot of gently simmering water, making sure the base of the bowl isn’t touching the water.
Once it’s melted, remove it from the heat and stir in the nut butter.
Dip the cooled cookies into the chocolate mix until they are halfway covered in chocolate.
Place on a baking sheet lined with greaseproof paper until the chocolate is completely set, like an hour maybe but after that they're ready to go.