I've got a 'Delicious' magazine as one of stocking-fillers on Christmas Day and I've found this recipe in it..For some reasons (which I couldn't figure out now what they are !) , I decided to make these cookies but I simply transformed into bars, my favorite way to eat this kind of things, using 7*11 baking tin..
I had to do some trick to make my husband eat these cookies bars without a complaint because he's not a big fan of peanut butter,plus he thinks it's rather savory thing than sweet. When he asked me what it is, I then said..'kind of energy and healthy bar..got oat and cranberry in it..just try..it's good for you ' and of course, left 'peanut butter' word unsaid..555..and he ate it three days in a row without a question !!
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)
1. Preheat 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 dont have 3 trays, just cook 1 tray at a time. ( or lightly grease 7*11 baking tin and line with parchment paper )
2. 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.
3. 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.
4. 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.