Cookies and I have been locked in a terrifying battle for years now. It's a love-hate thing; I love them, they hate me. Without an ounce of exaggeration, it has actually been years since I've managed to make a successful cookie. Pastry? Sure, no problem. Cakes? Easy. Cookies? *hides* The boyfriend ever so helpfully reminded me that the last biscuits I made were so hard, they could have been used as ammunition. Not good.
I finally decided that enough was enough, and decided to face the Cookie Gods once again. It was time.
I thought that I should start with the innocuous chocolate chip cookie. Seemed harmless enough... And thankfully, it seemed as though the Cookie Gods have finally forgiven me. Huzzah! Lo and behold, I have conquered the chocolate chip cookie...
Ingredients:
150g soft unsalted butter
200g soft light brown sugar
25g caster sugar
2 teaspoons vanilla extract
1 egg, fridge cold
1 egg yolk, fridge-cold
300g flour
1/2 teaspoon bicarbonate of soda
100g oats
225g semi-sweet chocolate chips
First, preheat your oven to 170 degrees Celsius on a fan oven and line a baking tray with non-stick baking paper.
Melt your butter, then set it aside and let it cool a little. Mix together your caster sugar and brown sugar, then pour the melted butter over them and beat them together.
Once combined, beat in your vanilla extract, the cold egg and the cold egg yolk until your mixture is light and creamy, like so...
Slowly mix in the flour and the bicarbonate of soda until they have just blended, then fold in the chocolate chips and the oats until you get a thick batter.
Once your batter has combined, scoop the cookie dough into balls and lay on your baking trays. I used a teaspoon measuring scoop for the cookies and found that the cookies came out at just the perfect size - big and chewy, but just small enough to let you have one, two, three cookies in a sitting.
Love. Like teeny little chocolate-oaty aliens.
Aren't they adorable? This really amused me more than it should have, and I honestly don't know why. They are just so cute...
You'll need to bake the cookies in batches (I found that I could fit about 11 cookies on each tray, and I made 3 trays of cookies).
Bake for 15 minutes in the preheated oven, or until the edges are lightly toasted. Leave them to cool on the baking sheet for about 5 minutes before transferring them to wire racks.
They seem to firm up a little after they cool, so don't worry if they initially seem a little soft after baking. They are still chewy and soft after 15 minutes, but if you'd like them to be a little crisper then leave them to bake for 17 minutes instead.
Of course, I wouldn't be able to know if the Cookie Gods had truly forgiven me without a very quick little taste-test... You know, to make sure they weren't inedible or poisonous....
...And all was well. I survived. Cookies were successfully made. Chewy, soft, tasty cookies. So, grab a cup of milk (...or some ice-cream, as I might have done...), whip up some cookies and enjoy. They are really quick to whip up, so you could be enjoying warm cookies in 30 minutes.
I finally decided that enough was enough, and decided to face the Cookie Gods once again. It was time.
I thought that I should start with the innocuous chocolate chip cookie. Seemed harmless enough... And thankfully, it seemed as though the Cookie Gods have finally forgiven me. Huzzah! Lo and behold, I have conquered the chocolate chip cookie...
Ingredients:
150g soft unsalted butter
200g soft light brown sugar
25g caster sugar
2 teaspoons vanilla extract
1 egg, fridge cold
1 egg yolk, fridge-cold
300g flour
1/2 teaspoon bicarbonate of soda
100g oats
225g semi-sweet chocolate chips
First, preheat your oven to 170 degrees Celsius on a fan oven and line a baking tray with non-stick baking paper.
Melt your butter, then set it aside and let it cool a little. Mix together your caster sugar and brown sugar, then pour the melted butter over them and beat them together.
Once combined, beat in your vanilla extract, the cold egg and the cold egg yolk until your mixture is light and creamy, like so...
Slowly mix in the flour and the bicarbonate of soda until they have just blended, then fold in the chocolate chips and the oats until you get a thick batter.
Once your batter has combined, scoop the cookie dough into balls and lay on your baking trays. I used a teaspoon measuring scoop for the cookies and found that the cookies came out at just the perfect size - big and chewy, but just small enough to let you have one, two, three cookies in a sitting.
Aren't they adorable? This really amused me more than it should have, and I honestly don't know why. They are just so cute...
You'll need to bake the cookies in batches (I found that I could fit about 11 cookies on each tray, and I made 3 trays of cookies).
Bake for 15 minutes in the preheated oven, or until the edges are lightly toasted. Leave them to cool on the baking sheet for about 5 minutes before transferring them to wire racks.
They seem to firm up a little after they cool, so don't worry if they initially seem a little soft after baking. They are still chewy and soft after 15 minutes, but if you'd like them to be a little crisper then leave them to bake for 17 minutes instead.
Of course, I wouldn't be able to know if the Cookie Gods had truly forgiven me without a very quick little taste-test... You know, to make sure they weren't inedible or poisonous....
...And all was well. I survived. Cookies were successfully made. Chewy, soft, tasty cookies. So, grab a cup of milk (...or some ice-cream, as I might have done...), whip up some cookies and enjoy. They are really quick to whip up, so you could be enjoying warm cookies in 30 minutes.
Aaaawesome cookies...They tasted really good!
ReplyDelete