Peanut-Butter Flapjacks

I was in the mood for flapjacks AND peanut butter, I decided to mix the two together and what do you know IT WORKS. To make normal flapjacks replace peanut butter with butter, I think the recipe was already posted on zaar, and 3 of my cook books had the same normal flapjack recipe although each one has a different method, I use the simplest. I used smooth peanut butter when making this, but I'm sure crunchy would be ok although different.

• Ready In: 35 mins
• Serves: 24
• Yields: 24 cookies

Ingredients

• 4  ounces butter, softened (1/2 cup)
• 2  ounces peanut butter (1/4 cup)
• 8  ounces rolled oats (2 cups) or 8  ounces porridge oats (2 cups)
• 6  ounces demerara sugar (1 cup) or 6  ounces brown sugar (1 cup)

Directions

1. Put butter in bowl and beat till creamy, to make pave use margarine.
2. Mix together sugar and oats and gradually add sugar oat mixture to the butter ( to much hard work to do at once).
3. Press mixture into a large greased tin, or tin lined with greaseproof paper.
4. Bake at 330F degrees F or 170 degrees C until cooked to preference. For a soft chewy biscuit You need roughly 20 mins , for a crunchier flapjack 30 mins, bascilly bake till desired texture is achieved.