Cookies – greatest pleasures of life

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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