Tuesday, 26 July 2011
I know I've been a bit absent lately, but to be perfectly honest I haven't been cooking a great deal - I mean I could tell you about pasta with humous and tomato puree or how I believe that sometimes eating cinnamon toast crunch 5 times a day is what gets me through the day, but then again let's face it I might as well not write at all, so while I'm hoping that things will get less hectic and that I'll cook more sensible things, you might not hear that much from me for the next month or so.
That said, I do actually have a recipe for you today.
A couple of weeks ago Katie got a parcel full of cookies in the mail and when I tried one I was blown away. They were incredibly moorish oatmeal cookies, filled to the brim with dried cherries, roasted pecans and white chocolate chips. The kind of cookies that make you eat not one or two but more like your own weight in cookies. So I made some last week but since I couldn't find dried cherries they got swapped for cranberries and then I started doubting my sanity when I went to the supermarket with one item on my shopping list - pecans - only I came back with a bag of cashews. While I'm still wondering what went on there, the cranberry and cashew version worked out beautifully as well.
The version I'm using in the recipe today is yet another one which I made this weekend. I think I've found my favourite combination and I hope you like it just as much as I do. Otherwise, try the other combinations because they're lovely as well.
Oh, and you can easily make a double recipe of these, they'll keep just fine and chances are they won't last that long anyway :)
Cranberry, Walnut, Oatmeal & White Chocolate Cookies (about 15)
125g Butter (at room temperature)
100g Light Brown Sugar
100g Caster Sugar
1 Egg (at room temperature)
1 tsp Vanilla Extract
100g Plain Flour
½ tsp Baking Powder
½ tsp Salt
½ tsp Cinnamon
135g Porridge Oats (I like using the jumbo ones for these cookies, but normal ones (non-instant) work just fine)
100g White Chocolate Chips
Preheat your oven to 175˚C.
Toast the walnuts on a baking sheet for about 5 minutes until they go brown and the smell of roasting nuts fills your kitchen. Take the walnuts out of the oven and let them cool.
In a medium bowl mix the flour, baking powder, salt, and cinnamon and set aside.
In a large bowl cream the butter for a couple of minutes, then add the sugar and cream everything together for anther 3-5 minutes until the mix goes slightly fluffy. Then add the egg and whisk until everything is well combined.
Take the cooled nuts and chop them into fairly large pieces.
Now add the vanilla extract to the butter mixture and then start adding the dry mix in 3 parts.
Once you have a smooth batter, stir in the oats, the cranberries, walnuts and chocolate chips. I tend to have issues stirring everything together using a spoon (probably partly because I tend to make a double recipe and partly because my fine-motor skills are pretty much non-existent (have you seen my handwriting???)) so I inevitably end up mixing things together with my hands.
Spoon 2 tablespoon-sized bits of dough onto a lined baking tay and flatten them slightly.
Bake for 15 minutes or until the outside edges are a lovely golden colour.
These cookies are amazing on their own, but with a cup of coffee they make even the most annoying day slightly less so.
What's your favourite cookie recipe?