Instructions

  1. In a large bowl, whisk together peanut butter and butter. Add both sugars and mix just until combined. Add egg and whisk until fully combined.
  2. Add oat flakes, baking soda and salt. Gently fold until the dry ingredients have fully absorbed the peanut butter mixture.
  3. Fold in chocolate chips and candies, then refrigerate the cookie dough for 1h.
  4. Divide dough into 8 balls. Flatten into cookies, no thicker than 1 cm / ½ in. Place 4 cookies into the Universal Cookware 24 cm Frypan with approx. 2 cm / 1 in. space between each cookie.
  5. Cover and cook on low heat (30 to 40%) for approx. 15 min. Cookies should be brown on the bottom and just set on the top. Cookies will stiffen during the cooling process.
  6. Remove cover and allow to cool for 5 min., then gently transfer to a container. Repeat with remaining cookies.
  7. Allow cookies to cool completely before serving.

Ingredients

  • 80 g peanut butter (±5 tbsp)
  • 30 g unsalted butter (softened) (±2 tbsp)
  • 60 g brown sugar (±1/4 cup)
  • 30 g sugar (±2 tbsp)
  • 1 egg
  • 100 g old fashioned or rolled oat flakes (±1 cup)
  • 2 ml baking soda (±1/2 tsp)
  • 1 pinch salt
  • 40 g chocolate chips (±3 tbsp)
  • 50 g sugar coated chocolate candies (±3 tbsp)

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