More cookies

I have a thing about peanut butter at the moment, and cookies! This is a standard cookie recipe but with peanut butter and banana, I used some dark muscovado sugar which made them rather rich but lovely. It’s essential that these cookies remain soft in the middle so 10 minutes seems to be the maximum time in the oven but ovens vary. They just need to be golden on the edges.

Ingredients:
125g unsalted butter
100g unrefined granulated sugar
75g dark muscovado sugar
1 egg
2 tsp vanilla extract
150g plain flour
1/2 tsp baking powder
pinch of salt
100g crunchy peanut butter
1 ripe banana, mashed
50g rolled oats (approximate)

Melt the butter and pour over the two sugars, beat in the egg and vanilla. Add the other ingredients and beat well. You may want to adjust the amount of peanut butter or the oats depending on the thickness of the mixture. I played it a bit by ear. The banana adds moisture and the oats take it away, so just make sure it’s no too stiff.

Dollop dessert spoonfuls of  the mixture onto baking trays lined with greaseproof paper, well spaced apart. Place in a 190 degree oven for about 10 minutes. Leave to cool on the trays until hardened a little before turning them onto a wire rack. Enjoy with tea, but especially coffee I find.