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Peanut Butter Oreo Chunk Cookies This is the simplest cookie recipe. Seriously.
It's also one of the best flavor combinations ever.
Peanut butter + oreos = Heaven in a cookie.
I also used olive oil in this recipe instead of margarine...so that makes them healthy, right!?
These cookies are super chunky, crunchy and chewy.
They also make your entire house smell amazing.
Makes 16 cookies
1 1/2C plain flour
1C peanut butter (I used smooth but if you like your PB crunchy, that's fine with me)
3/4C demerara sugar
1/4C olive oil
1Tbsp ground flax + 2tsp water
1/4-1/3C cold water
6 oreo cookies
PS: oreos are vegan in the UK now. I know. Just make sure to check the ingredients as all of the old batches may not be sold out yet!
Preheat your oven to 400f/200c and line a baking tray with grease proof paper.
Dump all of the ingredients apart from the oreos into a large mixing bowl and stir until the mixture comes together, adding water if the dough gets too stiff.
Chop the oreos into quarters and fold into the dough. Then using an ice cream scoop, plop balls of the dough onto the baking sheet, pressing a little with your fingers if any crumbs fall off.
Bake for 7mins, then remove the baking sheet from the oven, squish each cookie slightly with the back of a spoon and return to the oven for a further 3mins until the tops are crispy but the cookies are still rather soft.
Slide off the baking sheet using a spatula and transfer them to a wire rack to cool completely before scarfing them down with a cold glass of almond milk.
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