I have always been fascinated by any kind of recipes. Even if I didn’t try it I would love to add to my collection after reading thru.

Just the other day I overheard Mark disclosing a Peanut Butter cookie recipe which seems like very special to him, something about a’ book filled with recipes from his grandmother’. It has been several days since that conversation and I was enticed by that special ‘Peanut Butter Cookie’ recipe. Each time when I see Mark, the thought of asking for his recipe kept coming to my mind. But I also felt it wouldn’t be appropriate as it is his grandmother’s kinda hidden gem.

Instead, I baked my own Peanut Butter cookies today and I just can’t wait to find out if my recipe is any where near his grandmother’s because these cookies are delicious too.

They are aromatic, soft and chewy. Here’s to you, Mark. Cheers!

Ingredients ( makes 26)

• 115g butter soften, plus extra for greasing
• 115g crunchy peanut butter
• 115g golden caster sugar
• 115g msucovado sugar( white sugar )
• 1 egg beaten
• 1/2 tsp vanilla essence
• 85g plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp baking powder
• pinch of salt
• 115g rolled oats(optional)

Method

1. Preheat the oven to 180’C. then grease three baking trays.
2. Place the butter and peanut butter in a bowl and beat together. Beat in the caster and muscovado sugar, then gradually beat in the egg and vanilla essence.
   Sift the flour, bicarbonate of soda, baking powder and salt into the mixture, add the oats and stir until just combined.
3. Place spoonfuls of the mixture onto the prepared baking trays, spaced well apart to allow for spreading. Flatten slightly with a fork.
4. Bake in the preheated oven for 12 minutes, or until lightly browned. Leave to cool on the baking trays for 2 minutes, then transfer to wire racks to cool completely. Voila!