PEANUT BUTTER OAT CRUNCHIE COOKIES
I recall the first time I made crunchies, I was 11 years old in Primary School. It was part of a class activity. As a group of classmates the aim of the activity was to work together as a team. We didn’t have measuring utensils and ended up using way too much sugar, but the cookies turned out delicious none the less. I recently stumbled upon this recipe on the back of the Jungle Oats carton and I just had to bake these all time favourites. I love these crunchies for breakfast or afternoon tea .
Here’s the simple recipe with ingredients I always have in my pantry and fridge:
500 ml sugar
125ml peanut butter
10ml bicarbonate of soda
5ml vanilla essence
500ml Jungle Oats
500ml desiccated coconut
500ml Kellogg’s cornflakes
Preheat oven to 180 degrees
Cream butter and sugar
add whisked egg
add peanut butter and mix well
dissolve bicarbonate of soda in milk, add vanilla essence. Add to butter mixture and blend well.
Mix the rest of the ingredients. Add to the peanut butter.
Form walnut sized balls.
Place on greased tray and flatten slightly with fork.
Bake for 15 – 20 minutes until golden brown
Turn onto a cooling rack. Allow to cool and store in an airtight container.
Makes approximately 48 cookies