Tuesday, 12 February 2013

Cookies galore!

Yes, obviously, I've been baking a bit more than usual.  Cookies were the first thing I wanted to do, as the mixture is much stiffer than cake dough, which has meant I've avoided making them for a while.  My Bosch has made this all possible again so I wanted to test out cookie recipes to find some I could always come back to as reliable.
 
Here are my 3 best cookie recipes. I adapt them to suit what ingredients I have to hand or fancy trying.
Using a couple of these I created some rather popular marshmallow cookies.  The secret is to roll a ball of dough around a mini marshmallow, flatten slightly and then bake.
100g raisins
175g butter
175g light brown sugar
1 egg, beaten
125g plain flour
1 teaspoon salt
half teaspoon bicarbonate of soda
half teaspoon cinnamon
250g rolled oats
about 25-30 mini marshmallows
Beat the butter and sugar together until pale and creamy. Stir in the egg and raisins. Add the flour, salt, bicarbonate of soda and cinnamon. Stir well, then add the oats. Using a teaspoon to measure the dough if you prefer, take a small piece of dough, push a mini marshmallow in and roll in the palms of your hands until marshmallow is covered. Place on lined or greased baking tray and flatten slightly, leaving plenty of space between cookies. Bake in a preheated oven at 190 degrees, for 15-20 minutes. Leave on sheets for 2 minutes before putting to cool on a rack.
Kids and grown ups love rolling these!
I also usually use about 50-75g of whole oats to replace some of the rolled oats, to give it a bit more texture.
Basic cookie dough to make your own signature flavoured cookies.
125g softnened butter
75 g light brown sugar
1 beaten egg
175g self raising flour
half teaspoon baking powder
 175g *something to flavour*
You can do plain choc, or half white choc half cranberries, or you can do half chopped nuts & half milk choc, or whatever you want to add.
Beat the butter with the sugar until light and fluffy. Add the egg and and beat well. Add the flour, baking powder and flavour addition to make a stiff dough. Place spoonfuls spaced slightly apart onto 2 greased or lined baking sheets and bake at 180 degrees for 15-18 minutes. Leave to cool for 2 minutes on the trays then transfer to a wire rack.
 
Butterscotch Oat (Marshmallow) cookies
 
I've also baked this next recipe and I seem to recall we used butterscotch pieces in one of the batches.
 
125g softened butter
125g sugar
75g soft brown sugar
1 egg
135g plain flour
1 teaspoon cinnamon
half teaspoon baking powder
half teaspoon bicarbonate of soda
85g oats
250g chocolate chips (which I did with half choc half butterscotch in one heavenly batch)
Put butter, sugars and egg in a bowl and beat with an electric whisk until smooth. Add flour, cinnamon, baking powder and bacarbonate of soda and mix well until well combined. Stir in the oats and choc chips. Take a tablespoon of the mixture and form into a ball, flatten on the cookie sheet, repeat until all is used (we did the marshmallows with this recipe once too)
Bake for 5-10 mins at 190 degrees. Remove and leave to cool.
A hint - these are SO good slightly warm... Make many batches and give away to people. These make people HAPPY!

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