Most of those recipes don’t make the blog since I’m too hungry and impatient to take photos.
These types of recipes are quick and efficient – 5 minute prep, no more than 7 ingredients, one bowl, one spoon, maybe a whisk…. And I can be eating whatever it is in 15 minutes.
That’s how nighttime baking rolls and I'm about to show you just how fast it can go!
I just checked, it's been 4! Withdrawal has kicked in...
Last month I brought you Peanut Butter Cobbler Brownies.
Today I bring you a late night quickie but a goodie.
1. I have certain criteria when it comes to night baking. A recipe is only late-nightable if:
2. It can be prepared in less than 10 minutes.
3. It can be baked in less than 20 minutes.
4. It is a one-bowl deal.
5. Doesn't require a mixer.
6. The dough or batter is equally delicious so I can lick the utensils.
7. No more than 7 ingredients necessary.
8. It's a small batch story.
I'm normally not a huge stickler for rules, but when it comes to getting baked chocolate things into my mouth in record time on a craving-wired Tuesday night, then rules are necessary.
This recipe makes a perfect total of 10 cookies. Or 9 if you eat the dough in the process. I'll give you one guess how I know this...
They're dual purpose for me - night time snack and breakfast fuel. Double whammy (a good whammy).
NOTE: baking soda is important to help these cookies spread, but if you use too much all you will be left with is a bitter, soapy taste. Grab the measuring spoons for this one - don't eyeball it.
If you have 10 minutes to spare, a bowl, a spoon and a few token ingredients then it's happy days. Keep this recipe on your fridge and you'll be able to prevent a few craving-driven hanger-derived pointless arguments with the family. This is how I manage my hanger (that and a secret stash of gummy bears and Lindt 70% chocolate block). Be prepared!
Flourless Chocolate Peanut Butter Cookies
Makes 10 cookies
2/3 cup (150ml) smooth peanut butter
1/3 cup (75g) packed light brown sugar
1 large egg
½ tsp vanilla extract
½ cup (50g) large flake rolled oats
¼ tsp plus 1/8 tsp baking soda
2 oz/56g dark chocolate, chopped
Preheat oven to 350 degrees F. Line a large baking tray with parchment paper.
Stir together peanut butter and brown sugar in a bowl with a spoon until well combined. Stir in egg and vanilla vigorously until incorporated. The dough should stiffen up. Stir in oats and baking soda, followed by chocolate.
Roll dough into 10 balls, place on lined baking tray, flatten slightly and bake until golden, 12-14 minutes. Let cool completely on tray before transferring to an airtight container.