Chewy peanut-buttery oaty cookies. They are perfect with a glass of milk!
Preheat the oven to 160°c (fan assisted)/350°f/gas 4.
Combine the butter, peanut butter and light brown soft sugar in a mixing bowl. Beat until creamy and lighter in colour (it’s much easier to use an electric whisk for this!). Add the maple syrup and beat again to combine.
Next, add the flour, porridge oats, cinnamon and baking powder. Gently fold everything together, until just combined. Stir through most of the chopped peanuts, saving some for the topping.
Roll 10-12 balls of the mixture with oiled hands, place between two lined baking trays and press them down slightly using the palm of your hand. Bake for 15-20 minutes, or until just turning golden on the edges. They will still be very soft, but shall harden up as they cool! Do be careful not to overcook them here if you want them to be chewy rather than crunchy! Allow to cool fully before tucking in.
Recipe courtesy of georgieeats.co.uk