The perfect recipe for cookie emergencies. Very fast to make. Stir all the ingredients together in a bowl, spoon onto a lined tray, bake, and eat. No butter to soften (peanut butter used instead) and no need to chill the dough.
They're not the same as traditional chocolate chip cookies, but very tasty nonetheless. The outside is crunchy and the middle is a bit chewy. The peanut butter combined with the brown sugar give a subtle toffee flavor. Best eaten fresh on the day.
Aside from being super easy to make and clean up, they're also relatively healthy (compared to other cookies anyway). There is no wheat flour in the recipe, so they're almost gluten-free. I say "almost" because I read somewhere that most oats contain trace amounts of gluten. It's negligible, unless the eater has a serious coeliac disease.
Clear step by step demo in the video above. Please take a look.
Ingredients for 12 small cookies (please note that I measure by gram, all volume measurements are just my best guesses):
1 large egg (53-57g without shell)
40g (1/5 to 1/4 cup packed) light brown or muscovado sugar
40g (3 to 4 tbsp) peanut butter
70g (3/4 to 1 cup) rolled oats
30g (a handful) chocolate chips
small dash of vanilla (optional)
Put all the ingredients in a bowl, stir everything together thoroughly. Spoon 12 small mounds onto a foil-lined baking sheet. Flatten & shape each a bit, no need to be perfect. Bake in a pre-heated 180C(350F) or fan 160C(320F) oven for 14-15 minutes. Time & temp can vary depending on your oven. If you want them harder and crunchier, you can lower the oven temp and bake for longer.
Let them cool for few minutes and eat!