This recipe is a variation on our peanut cookies. It uses the same easy format of melting the butter instead of creaming it with the sugar. Use a combo of white and brown sugar or just one or the other if you prefer. The addition of whole grain oats will make the cookies slightly cruncher, but rolled porridge oats are good.

If the mixture is too soft, add a little more flour – you will get use to this once you have made them a few times. Deleate the almond essence if you don’t want that strong almond taste.

Without a doubt, peanut cookies, or peanut brownies as we call them in New Zealand, are  the most popular cookies in our household. The recipe doubles well if you want to make a larger batch. I usually use blanched peanuts but you can use raw, or some people like to roast them prior to using. Make sure you use good quality cocoa powder for that rich chocolate taste.

The cookies are ready when they lift off the tray without bending or breaking. Peanut cookies will keep for up to a week in an airtight jar and freeze well.

This recipe makes so many chocolate chip cookies – great to give away to special friends and or to freeze for a later date. The recipe comes from my friend Sharlene who is famous for these cookies.

She has them in an overly large cookie tin with a Christmas theme on the lid and ‘the Christmas Tin’ comes out all year round bulging with cookies.  The rolled oats add to the rustic theme of the cookies but you can leave them out if you prefer— just add a another cup of flour instead .