a festive cookie for a celebration. while your oven is heating you can have kids decorate the cookie before baking it, and then once it cools, have them ice it with squiggles of frosting and chocolate drizzles before slicing it up to share.
Total Time: 1 hr
Prep: 20 mins
Cook: 40 mins
Makes: 12-16 servings
Level: easy
Ingredients:
Batter:
nonstick cooking spray
2 1/4 cup plain flour
1/2 cup oats, grounded in a food processor
3/4 tsp bicarbonate of soda
1/2 tsp salt
1/8 tsp ground cinnamon
113g unsalted butter
1 cup light brown sugar
1/2 cup sugar
2 tsp vanilla extract
2 large eggs
1 cup semisweet chocolate chips
12 - 15 mini peanut butter cups
Vanilla frosting:
6 tbsp unsalted butter
1 cup icing sugar
2 tsp milk
suggested decorations: melted chocolate and confetti sprinkles
Method:
for the batter:
- preheat oven to 180 degrees C, line a 12 inch deep dish pizza pan with aluminium foil and pray with nonstick cooking spray.
- whisk the flour, oats, bicarbonate of soda, salt and cinnamon together in a medium bowl and set aside.
- beat the butter, brown sugar and granulated sugar with an electric mixer on medium- high speed in a large bowl until well combines, about 2 minutes.
- add the vanilla and eggs and beat until light in colour. add the flour mixture and mix on low speed until well incorporated. fold in the chocolate chips by hand using a rubber spatula.
- press the dough into the prepared pan and arrange 12-14 peanut butter cups on the top, pressing into the dough
- bake until deep golden brown 20-25 mins. cool in pan for 10 mins. remove from the pan, invert the cookie onto a large place and remove foil, then upright onto a cutting board.
for the frosting:
- breat the butter with the icing sugar, milk and vanilla extract until firm enough to pipe.
- transfer to a piping bag fitted with a round or startup.
- when the cookie has cooled, drizzle with melted chocolate if using then decorate as desired with the frosting and finish with sprinkles.
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