There is no aroma like that of freshly baked cookies. It fills your nose, and it is like you almost pause to inhale slowly taking in every bit of the sweet, delectable sent. The word ‘cookie’ is of Dutch origin and means ‘little cake’. I absolutely love the idea of having lots of little scrumptious cakes. The word ‘biscuit’ is of French origin and means ‘twice baked’. When vacuum packed and fridges were still idle ideas, sailors used this technique to preserve their ‘ship cookies’. Thank you to all those wonderful sailors and their preservation methods. I don’t mind them too sweet and consider them ideal for every day consumption. I love all types, but anything with chunky chocolate, or chocolate and nuts in the title will without a doubt get preference. Here is a recipe for luscious treats. I find them hard to share, so either make a whole lot of them, or keep them under lock and key!
Double Chocolate Cookies
115g unsalted butter 115g light muscovado sugar 1 egg 5ml vanilla essence 150g self-raising flour 75g porridge oats 115g plain chocolate, roughly chopped 115g white chocolate, roughly chopped 1. Pre-heat oven to 190°C 2. Lightly grease 2 baking sheets. Cream butter and sugar in a bowl until pale and fluffy. Add egg and vanilla, mix well. 3. Sift flour into mixture and fold lightly into it with a metal spoon. Add oats and chopped chocolate. Stir. 4. Place small spoonfuls on baking sheets. Leave space for spreading. 5. Bake for 15 – 20 min until pale golden. 6. Cool for 2 min, transfer to wire rack.I feel guilt free having chunks off these at a time, after all they contain oats…which is healthy… So dig in!!
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