These cookies – essentially from the Canteen book – are perfect for when you haven’t got much time but want to bake. But like we always say, there are few dishes which can’t be improved by the addition of bacon, cheese or chocolate. I went for the latter here, along with some more sugar. Yes, even more, in the form of Dime Bar. To the point that the normally impervious boyfriend actually had a bit of a sugar crash later that afternoon. I’m not proud. But he said they were worth it.
They only take 8 mins to cook (a little more more in the demon oven) and are very moreish. As fan of the maple syrup and bacon with pancakes – i.e. the sweet+salty combo, I love these. There’s a batch with just chocolate added in the oven at the moment – I have high hopes.
Peanut Butter Chocolate Dime Bar Cookies
Makes 15-20
- 75g butter
- 90g caster sugar
- 110g muscovado sugar
- 1 egg
- 1 tsp pure vanilla extract
- 120g peanut butter (I used smooth)
- 75g porridge oats
- 80g roasted salted peanuts, chopped
- 60g plain wholemeal flour
- 1 tsp bicarbonate of soda
- 50g chopped chocolate (I used Montezuma chocolate buttons)
- 50g mini Dime Bars, chopped
Method:
- Preheat the oven to gas mark 3, 165
- Cream the sugars and butter until pale and fluffy
- Add the egg and vanilla and mix well
- Add in all the other ingredients
- Spoon out walnut sized balls onto a baking sheet, flatten slightly
- Bake for 8 mins or until golden brown
- Leave to cool and set on the sheet for 15 mins before moving to a wire rack to cool completely
The Canteen Cookbook is published by Ebury
One Million Gold Stars 