So let me just be frank with you guys for it…winter has left me with a few ADDITIONAL centimetres on my thighs that I’m not too pleased about. Blame winter? Yes. Take any personal responsibility? Uhm…no.
I love sweet stuff to the point of almost obsession at times, but sometimes, if we want to (clears throat) prepare to fit into regular summer pants; we ditch the overly buttery biscuits and make sliiiiightly less fatty ones instead!
Also, it’s Friday and the step-kids are coming round, so best I be stocked up on some treats to dip into a nice cuppa tea!
Peanut butter, oats and raisin cookies
Ingredients (makes about 16)
- 1 cup rolled oats (I used the Jungle Oats Instant as it’s what I have at home)
- 2 tspoons ground cinnamon
- 1 large egg
- 1 tspoon baking powder
- ¾ cup of your favourite peanut butter (I used a sugar & salt free one)
- A pinch of salt
- ¾ cup sugar/ half cup of honey
- Two handfuls of raisins
- 2 tblspoons of butter.
- In a medium sized bowl, beat the egg with the sugar. Add in the peanut butter with a fork and mix together.
- To this mixture, add in the oats, baking powder, cinnamon and pinch of salt. Add in the softened butter as well.
- Throw in the raisins and mix well. Work those arm muscles!
- Let the mixture chill for 20 minutes in the fridge.
- With your hands, make small balls with your chilled mixture and then press them flat on lined/sprayed baking trays.
- Bake for 10 minutes, on 180 degrees.
- The cookies will come out quite soft still, but allow to stand and cool down for 10-15 minutes. They’ll be perfect. Promise.