Ingredients
- 100g butter, softened, plus extra for greasing (optional)
- 250g crunchy peanut butter
- 250g light soft brown sugar ( I used only 190 g)
- 1 large free-range egg
- Few drops of vanilla extract
- 125g oats
- 90g dried cranberries
- 125g plain flour
- 1 tsp bicarbonate of soda
- a pinch of salt ( the recipe doesn't call for it though)
Directions
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eheat the oven to 160°C/fan140°C/ gas 3. Cut baking paper to fit 3 baking trays or rub a little butter over the trays. If you don’t have 3 trays, just cook 1 tray at a time. ( or lightly grease 7*11 baking tin and line with parchment paper )
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Beat the softened butter and peanut butter in a bowl with a wooden spoon ( I used my kitchen machin with paddle attachment on medium-high speed did the job) . Add the sugar and beat again until well mixed.
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Crack the egg into a bowl and whisk with a fork. Add the vanilla and egg to the peanut butter mixture and beat again on low speed. Add the oats and cranberries to the mixture, sift over the flour and bicarbonate of soda and mix well.
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Put large spoonfuls of the mixture onto the trays, spacing slightly apart, and bake for 18-20 minutes until light golden. ( I pour the mixture into the prepared tin and lightly press them evenly over, bake for 30 minutes). Remove from the oven. Leave to firm up on their trays for a few minutes, then transfer to wire racks to cool completely. Cut into bars. Store in an airtight container in a cool place for up to 3 days.