- Heat oven to 180C/160 Fan.
- Mix peanut butter, sugar and egg together until fully mixed.
- Add oats and baking powder then fold in the choc chips.
- Line a baking tray with parchment paper and then take pieces of the mix and roll into 10 walnut-size balls and put onto the baking tray and press down slightly. Keep them spaced out a bit as they do spread.
- Bake for 10-12 minutes or until they have started to take on a bit of colour.
- Remove from the tray and cool on a wire rack.
- Keep them in a sealed container for 3 days – not that they’ll last that long!
Thanks to chef Rory Lovie for sharing this recipe with us. Rory is a huge fan of oats – so much so that he says they would be his desert island food!
Rory is a highly-talented chef who oversees all menu activity at the award-winning Bridgeview Station, a restaurant housed within an iconic Victorian railway station at the heart of Dundee’s Waterfront, a short walk from the V&A Musem.
He has won many accolades including:
2013 Rising Star Young Chef of the Year
2013 Best Fine Dining Restaurant in Scotland
2010/11 Academy of Culinary Arts Team Semi-Finalist for Scotland