Mmmm Cookies!

So last weekend we got new neighbours 😀  And DH and I decided to welcome them by baking cookies.  We made our regular recipe for peanut and raisin cookies, but then decided it’d be nice to have a mix so changed the recipe a bit to make double chocolate ones too.  Yum!

Here’s our little home-made gift box:

And here’s how we made them….

The Recipe:

Here’s our trusty cookie recipe (with flavour options)….

4oz Butter, softened

4oz Peanut Butter or melted Chocolate

4oz Golden Castor Sugar

4oz Light Muscavado Sugar

1 large Egg, beaten

1/2 teaspoon Vanilla Extract

3oz Wholemeal Flour

1 heaped teapoon Baking Powder

4oz Rolled Oats

A pinch of salt if you’re the salty type 😉

Add chocolate chips/pieces, dried fruit, nuts, whatever to taste (I know it’s super annoying when recipes say add ‘to taste’, but literally just tip some bits in, mix it up and see if it looks like about the right distribution –  I like lots of fruit/nuts in mine, but others might prefer just the odd raisin as a sort of pleasant surprise!)

Beat butter, peanut butter/chocolate, castor and muscovado sugars together in a bowl until soft.  Beat in the egg and vanilla essence. Sift the flour and baking powder and blend in well.  Finally add the oats and whatever other bits you want and mix it all in.

Take heaped tablespoons full of the mixture and drop them onto a greased baking sheet (or use a silicone baking sheet like me and you don’t need to grease).  These will spread a lot in cooking, so leave plenty of space between dollops of mixture.  Bake at 180 C for about 10-12 minutes until lightly browned at the edges.  When first out of the oven they’ll be very gooey and a bit delicate so leave them to cool a bit before trying to move them

Peanut and Raisin Cookies

For these everyday sweet and yummy cookies, we used 4oz of Crunchy Peanut Butter and added raisins to the mixture at the end.

Double Chocolate Cookies

For these wonderfully rich grown up tasting cookies, we used 4oz melted Dark Chocolate and roughly chopped up a bar of white chocolate to add chunks to it.

Here they are, fresh out of the oven – see how they spread out and go all crackly looking:

Other flavour options:

White Chocolate and Berry (use melted white choc instead of the peanut butter and add dried berries)

Halloween Ginger (with 2oz extra butter instead of the 4oz of peanut butter, a mix of molasses and dark muscavado sugars instead of castor sugar, add in a bit of grated fresh ginger and chopped crystalised ginger…Yum!)

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About emeriminni

My name's Emily and I'm a pragmatic mum to 2 inspirational children, Sling Librarian, business owner/manager, part-time student & chronic craft enthusiast. I love reading, ranting, learning and making things & I'm interested in philosophy, psychology, babywearing & practical, natural-ish parenting, and all sorts of creative things (esp. crochet, dyeing, sewing, beading and baking).
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