PB Cookies!

Yvonne at Trials in Food posted this wonderful recipe for Peanut Butter cookies. As you might recall, while on break I tend to unleash my ill-formed powers upon the kitchen, and this seemed an easy enough opportunity.

The recipe calls for a mixer, I mixed by hand. It’s notably tough, but manageable.


  • 3/4 cup butter, at room temperature I used baking margarine that was easier to mix
  • 1 cup brown sugar 
  • 1/2 cup white sugar
  • 2/3 cup peanut butter I used YumYum Smooth
  • 1/2 tsp baking soda
  • 1 tsp cinnamon It’s not overpowering at all
  • 2 large eggs
  • 1 tsp vanilla essence
  • 1&1/4 cup self-raising flower therefore no baking powder required
  • 2 cups oats I used Jungle Oats
  • 2/3 cups dried cranberries, chopped*
  • 2/3 cups walnuts, chopped*

Can be replaced by raisins, choc chips, M&Ms, etc. I used Smarties the first time (they were awkwardly big) and Trumps Candy Bubbles the second time. I think choc-chips will taste best. The cranberries are a great addition.


  1. Preheat oven to 190°C / 375°F
  2. Mix together butter, sugars and peanut butter
  3. Add baking soda and cinnamon
  4. Beat in eggs and vanilla
  5. Sift in flower
  6. Stir in oats and cranberries (etc)
  7. Drop rounded spoonfuls onto ungreased baking sheet
  8. Bake 12 minutes for soft cookies, 20 minutes for crispy cookies

Note: The cookies are very soft upon removal from the oven. Keep cookies on baking sheet for at least ten minutes before placing them on a wire rack to cool. Also, they are divine with a glass of milk.

They turned out a little different from the recipe – not nearly as pretty! But they tasted delicious.


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