Thursday, 8 November 2012

The Hungry Monster Cookie

The Hungry Monster Cookie

Yesterday was one of those days.

You know those days. You've just had your breakfast, you're all ready for your day and then all of a sudden it's 4'o'clock in the afternoon, you're damn near starving and there's practically nothing in the house except for some flour, a bag of porridge oats and some peanut butter..........

Yup that kind of a day. There I was running around like a looney from toddler group, to washing the dishes, to making and packaging a truck load of tablet, to entertaining the 20 month old who seemed to have very suddenly lost any sense of balance and kept tripping over thin air.

*cue violent tears from the toddler*

This cookie would have been so handy that day.

This is one of those chunky cookies that you only need 1 or 2 of and you're set for the day.

Packed full of oats, peanut butter, prunes and peanuts. This is a total energy boosting, rustic countryside cookie.

A mothers saviour!!!

The cookie dough that encases all the healthy goodness is soft and fluffy. Plus for you savoury lovers they're not overly sweet. The only obvious sweetness is from the juicy prunes.

Ah they are pretty darn yummy.

And if you are a chocolate lover there's nothing stopping you putting your own spin on this cookie and throwing in some chocolate chips. I mean we all know how well peanut butter goes with chocolate (Reese's Peanut Butter Cups anyone?)

This is kind of cookie you'd wrap up in some baking parchment, stuff in your pocket and eat during the daily dog walk.

I can't stress how yummy these are.

So you're just going to have to try them yourself.


80g Peanut Butter
35g Butter
150g Caster Sugar
1 Tbsp Golden Syrup
1 Egg
1 Tsp Vanilla Extract
80g Chopped Peanuts
100g Chopped Prunes
75g Oats
180g Plain Flour
1 Tsp Baking Powder


Preheat your oven to 190c and line 2 baking trays with baking parchment.

In a small bowl whisk together your egg, vanilla extract and golden syrup and set aside.

In a large mixing bowl beat together the peanut butter, butter and caster sugar until light and fluffy.

Then add in the egg mixture, mixing until fully combined.

Then fold in your prunes, oats and peanuts.

Sift in the flour and baking powder mixing for aslong as you can with a wooden spoon. As the dough is so packed full you'll need to get in with your hands to bring the dough together.

Once the dough is fully mixed divide into 12 equally sized balls.

Put them onto your baking trays and press down so they are roughly 1 1/2 - 2 cm thick. Don't worry about leaving to much room between the cookies as they don't spread or rise very much.

Now pop into your oven and bake for 8-10 minutes or until golden brown on the edges.

Leave to cool for 5 minutes or so on the baking tray, then once firm enough to move remove to a wire cooling rack to cool fully.

No comments:

Post a Comment

Post a Comment