Double Chocolate Peanut Butter Biscuits

These are the most delicious, morish biscuits I have ever made. My children beg me to keep the biscuit tin full and my friends for the recipe, so here it is! Enjoy and be warned.

1 cup (1/2 lb) unsalted butter, at room temperature

1 cup granulated sugar

1 cup firmly packed light brown sugar

1 cup creamy peanut butter

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 cup cocoa powder

2 t baking powder

1/2 t salt

1 1/2 cups chocolate chips (12 oz)

1 1/2 cups rolled oats

1 cup coconut

Preheat the oven to 180C.

In a bowl beat butter, granulated sugar, brown sugar, and peanut butter until well blended (I use a freestanding mixer). 

Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.

Sift the flour, cocoa powder, baking powder, and salt. Stir into butter mixture until well incorporated. Stir in chocolate chips, oats, and coconut.

Roll into balls, place on a greased baking tray and flatten with a fork or place in a tray bake and cut into squares when cooled. Bake at 180C for 15- 20 minutes.

Allow to stand for 5 minutes on sheets, then, with a wide spatula, transfer to racks to cool. Store in an airtight container. They won't last long!

Tip: Follow this recipe, but omit the cocoa and coconut. Divide the mixture into two. To the one mixture add 1/2 cup pecan nuts and to the other add 1/2cup coconut and 1/8 cup cocoa. Roll and bake at per the recipe. The chocolate and blond cookies look good placed side by side and you will be praised for serving two types of cookie for morning coffee.
To see the effect Click Here