I, as some of you may know, am a self confessed Cookie Monster. Since early childhood starting the day with a cup of tea and a biscuit has become a tradition. Something I have passed on to our children as well. As long as I’ve had my cuppa and biscuit/cookie I can face the day. Especially if I have to wait a while for breakfast. Oat and fruit cookies are among my favourites, obviously the children always prefer chocolate. Yet, after tasting these Strawberry Oat Crumble Cookies there were smiles all round and they received a big thumbs up.
Since I discovered these baked strawberries from Urban Fruit I have loved adding them to bakes, such as my Double Strawberry Almond Muffins. Similar in texture to dried apricots, the baked strawberries are little pods of intense strawberry flavour. As well as being a delicious snack they are perfect for adding to bakes. Because fresh strawberries are so full of water they can be difficult to add to dry bakes. Whereas the chewy texture of the baked strawberries contrasts well in the oat crumble cookie.
While I have used the snack pack strawberries from Urban Fruit I have also checked online and found similar products available to buy from both high street stores and online. I find it quite frustrating when wanting to try a recipe and it requires a specialist ingredient. Actually I bulk bought these baked strawberries from Amazon.
Recipe: Strawberry Oat Crumble Cookies makes approximately 20
90g/4oz Baked Strawberries – I use 1 packet from Urban Fruit
Method: Preheat the oven to 180C/160C fan, 325F, gas mark 3
Making the cookie dough
First of all line 2 large baking trays with baking parchment.
Into a large bowl add the butter, sugar and salt. Whisk together until pale and creamy.
Add the egg yolk and vanilla extract. Continue whisking until fully incorporated.
Next add the rolled oats.
Using a sharp knife chop the baked strawberries in half.
Add half of both the flour and strawberries to the bowl. Toss the strawberries around in the flour, this will stop them sticking together. Add the remaining flour and strawberries and repeat as before.
Using a spoon mix the cookie dough together.
Place the cookie in the fridge for half an hour to chill and firm up.
Shaping the cookies
Remove a heaped teaspoon of cookie dough and roll into a ball. Place on the baking tray. Repeat until both baking trays are full.
Gently press down with your fingers to flatten the dough ball.
Note – I placed 8 cookies on each baking tray. After baking and cooling I flipped over the baking parchment, added the remaining 5 cookies and baked them.
Baking the cookies
Place the baking trays into the oven and bake the cookies for 20-25 minutes until golden brown.
As soon as the cookies are baked remove from the oven.
Leave to cool for 5 minutes on the tray and then transfer to a cooling rack.
Check the underside of the cookie is golden.
Leave the cookies to cool before serving.
Who could resist a delicious crumbly, strawberry and oat cookie with a cup of tea? Not me!
Once cooled store the cookies in an airtight container and eat within 5 days.
If you have enjoyed this recipe for Strawberry Oat Crumble Cookies you may also like these:
I love baking cookies, especially to share with others. And while it would be a real stretch to call these cookies healthy, sneaking oats into the recipe does add extra goodness. Also, the oats give these cookies their delicious crumbly texture. The perfect cookie to bake and take to your workplace and share with colleagues. Because all food tastes better when shared.
Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.
No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.
Being a self confessed ‘Cookie Monster’ I am always trying to master the best cookie recipe ever. A little dramatic I know, yet one thing has always eluded me. Most particularly in a chocolate cookie. That soft chewiness that is the reward from a bakery bought cookie. Not any more! Finally, after weeks of practise and recipe adjusting I have mastered a new cookie. And I share it with you here for the very first time; Bakery Style Soft Triple Chocolate Cookies.
Large soft and chewy chocolate cookies packed with both milk and white chocolate chips. Because if they can be bought, we want to make them at home. Right? And, since the recipe is simple and easy to follow, everyone who wants to can make and bake these. I really am super thrilled to share these cookies with you.
The perfect bakery chocolate cookie at home
While sugar and chocolate are the major ingredients in the cookies, they most definitely aren’t teeth achingly sweet. Both flavour and texture are balanced, resulting in a perfect bakery style cookie. Either served warm or cold these cookies do not disappoint.
Baking time really is key who achieving the perfect result with these cookies. As a guideline it is better to under bake, similar to Brownies, in order to get the soft texture. If, once the cookies have cooled for 5 minutes after baking, they won’t hold their shape when transferring, place back into the oven for a further 2 minutes baking.
Recipe: Bakery Style Soft Triple Chocolate Cookies – makes 20
175g/6oz Unsalted Butter very soft
100g/4oz Caster Sugar
200g/7oz Light Brown Muscavado Sugar
1/2 tsp Sea Salt (halve if using free flowing) – I use Maldon
75g/3oz Good Quality Cocoa Powder – I use Callebaut
1/2 tsp Bicarbonate of Soda
200g/7oz White Chocolate Chips
200g/7oz Milk or Dark Chocolate Chips
Method: Preheat oven to 180C/160C fan, 325F, gas mark 3
Making the cookie dough
First of all, line 2 large baking trays with baking parchment.
Into a large, heatproof, microwaveable bowl add the butter, salt and both sugars.
Heat the butter and sugar on medium, in the microwave for 30-40 seconds, until the butter just starts to melt. Remove from the microwave.
Whisk the butter, sugar and salt together until smooth, pale and creamy.
Add the whole egg and extra yolk, plus the vanilla extract.
Whisk the ingredients together until fully combined.
Place a sieve over the bowl and add the flour, cocoa powder and bicarbonate of soda.
Add all of the chocolate chips to the bowl.
Stir all of the ingredients together with a spoon until they are just combined.
Spoon a heaped dessert spoon of cookie dough on to the baking parchment.
Place 3 more scoops of cookie dough, spaced well apart, on to the same baking tray.
Repeat with the second baking tray.
Baking the cookies
Place the baking trays in the middle and lower part of the oven.
Bake for 14-16 minutes depending on cookie size. The cookies pictured below baked for 14 minutes.
During the baking process the cookies will rise slightly and then collapse. As soon as they collapse remove from the oven.
Allow the cookies to cool for 5 minutes on the baking tray and then transfer, using a wide palette knife, to a cooling rack.
Flip the baking parchment over and when the baking tray has cooled spoon cookie dough portions as before.
Continue until all of the cookies are baked.
Serve the cookies warm or cold with fresh milk for a classic sweet treat. Also you can place cooled cookies in pretty cellphone bags and share with friends, at cookie swaps or take to the workplace for a mid week treat!
Store in an airtight container and eat within a week.
If you have enjoyed this recipe for Bakery Style Soft Triple Chocolate Cookies you may also like these:
There is nothing I enjoy more than biting into THE perfect cookie. Accompanied with fresh milk or a hot cup of tea, for me this is the perfect indulgent treat. While I am not suggesting you bake these cookies everyday, I do believe in balance. Rather than having dessert after a meal, one of these Bakery Style Soft Triple Chocolate Cookies satisfies my need for something sweet!
Whatever you are making, baking and creating in your kitchens have fun preparing and sharing your feast.
No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.
Cookies and biscuits are a food group all of there own, here at home. Everyday is started with a cup of tea and a cookie. A tradition started by my Grandad ever since I was a little girl. And something that has been carried on with our children. Each of us have our personal favourites, however we all agree that these Double Chocolate Nut Spelt Cookies are perfectly delicious.
White spelt flour has a slight nutty flavour to it that is accented in these cookies with the addition of toasted hazelnuts. While white chocolate chunks provide pockets of sweetness in the dark chocolate. Also finished with a white chocolate drizzle, giving each cookie that extra special touch. Resulting in a perfectly flavoured, nutty chocolate cookie that satisfies any Cookie Monster craving.
Since these cookies are not only delicious but also easy to make, why not bake a double batch and give some away? A gift of freshly baked cookies would surely be very welcome. A new mum and dad, sleep deprived with their first baby, or elderly neighbours that don’t get out very often. It isn’t hard to find people that would love to receive a surprise cookie hamper.
Recipe: Double Chocolate Nut Spelt Cookies makes 24-28
Method: Preheat the oven to 160C/140C fan, 325F gas mark 3
First of all, line 2 or 3 large baking trays with baking parchment.
Place the butter, sugar and salt into a bowl and whisk together until pale and creamy.
Next add the egg and vanilla extract. Whisk together until combined.
Sift the spelt flour, cocoa and bicarbonate of soda into the same bowl.
Add in the chopped, roasted hazelnuts and white chocolate chunks.
Mix everything together until just combined.
Using a one inch/5cm ice cream scoop, portion each cookie and place on to a parchment lined tray.
Space each cookie well apart. Press down with clean hands to slightly flatten each cookie.
Place the baking trays into the oven and bake for 20 minutes exactly.
Once baked remove the baking trays from the oven.
Leave the cookies to cool for 5 minutes on the trays before transferring to a cooling rack.
While the first batch of cookies are cooling, scoop and bake the rest.
Chop the white chocolate into small pieces and place into a heatproof, microwaveable bowl. Heat on medium power for 30 second bursts, stirring after each heating session. As soon as the chocolate starts to melt remove the bowl from the microwave and stir until completely melted.
Spoon the melted chocolate into a small piping bag.
Snip off the end, leaving a small hole. Pipe white chocolate zig zags across each cookie.
Once all of the cookies have been decorated, set them aside to allow the chocolate to set.
As soon as the white chocolate drizzle has set these cookies are ready to be served.
Store in an airtight container for up to 5 days. Refrigerate during warmer weather.
If you have enjoyed this recipe for Double Chocolate Nut Spelt Cookies then you may also like these:
Baking for others is such a rewarding experience. Especially when you know that the gift will be lovingly received. Some people may be too proud to ask for help, yet stopping by, having a chat and handing over a food gift can break down many barriers. Simply knowing that they have been thought about may brighten someone’s day more than you or I could ever know. One thing I am sure of is this, I have never had a well intended food gift turned down.
Whatever you are making, baking and creating, have fun prepping your feast and remember, food always tastes better when shared.
No part of this post may be reproduced or duplicated without the written permission of the owner. Please see myDisclosure Policy.
Ooh I am so excited to share this recipe with you. I may, have just found the perfect chocolate/caramel cookie! Meet my Rolo Chocolate Cookies.
Since I have been wanting to make these cookies for absolutely ages, I finally got round to it yesterday, while I was also baking my Chocolate Orange Citrus BundtCake.
While using the recipe from my Monster Mini Egg Cookies as a starting point, I jiggled things about a bit. Especially changing from light brown sugar to dark muscavado sugar and adding some cocoa, amongst other things. Resulting in my humble opinion, the best soft chocolate cookie that I’ve made so far!
Oh my, these Rolo Chocolate Cookies are the stuff of dreams. Or to put it in the words of our children, like the ones you get at Sainsbury’s!
The difference being that I know exactly what has gone into these cookies and their smell as they are baking. As you may know, I adore the smell of fresh bread baking in the oven, chocolate cookies are right up there with the bread, in terms of deliciously teasing aromas.
Because I am a self proclaimed Cookie Monster, sometimes I want a nice crisp biscuit that I can dunk in my cup of tea like my Lemon Shortbread Cookies and other times I want to bite into a soft, yielding cookie. Exactly the type of cookie that goes really well with a glass of ice cold milk – these Rolo Chocolate Cookies are it.
Chewy, ooey and gooey.
Yep I know that sounds like cartoon characters 😉.
If you like chocolate cookies, then you’ll love these Rolo Chocolate Cookies.
Recipe: Rolo Chocolate Cookies makes 18-20
225g/8oz Soft Dark Brown Muscavado Sugar
150g/5oz Unsalted Butter- at room temperature
1Tsp Vanilla Bean Paste – I use Nielsen-Masseyif you don’t have any paste you can substitute 2tsp of vanilla extract
1 Large Free Range Egg – plus 1 Large Free Range Egg Yolk
50g/2oz Cocoa Powder
225g/8oz Plain White Flour
1/2tsp Bicarbonate of Soda
Pinch of Salt
4-6 packs of Nestle Rolos – depending on how decadent you want your cookies – I’m not going to lie, I went for the full 6 packets!!!
Method: Preheat the oven to 170C/150C fan, gas mark 3
First of all place the sugar and butter in a large bowl and whisk for 5 minutes until pale and creamy. Importantly whisking for 5 minutes and then again after adding the eggs is very important to the finished texture of the cookie.
Add the vanilla bean paste and the eggs and continue whisking for a further 5 minutes.
Sift in the cocoa, flour and bicarb. into the bowl.
Add 4 packets of Rolos.
Using a metal spoon, gently stir all of the ingredients together, trying not to bash the Rolos too much.
Line 3 baking trays with baking parchment.
Using a medium sized ice cream scoop, scoop mounds of cookie dough onto the baking trays. Leave a decent gap between each mound as these cookies spread.
Bake the cookies in the centre of the oven for exactly 15 minutes.
The cookies will still be very soft after the baking time has elapsed.
As soon as the cookies are baked remove from the oven and allow to cool completely on the baking tray.
Once cooled store the Rolo Chocolate Cookies in an airtight container. Separate each layer with baking parchment. These cookies can get very sticky where the caramel oozes out and like to hang on to each other in the tin.
I tell you this from experience 😉.
If you have any Easter chocolate left, you could break it up and add it to these cookies instead of the Rolos, or melt it and use it in my Chocolate Fudge Brownie Bites.
If you had a look of horror on your face when I suggested ‘leftover chocolate’ fear not I happily bought the Rolos for these yummy Rolo Chocolate Cookies!!
In our home we have have an ‘eating chocolate’ stash and a completely separate ‘cooking/blogging chocolate’ stash. Although sometimes the lines are blurred – when the need arises, either way!
Can you keep chocolate in the house without it constantly ‘calling to you’?
If you’ve enjoyed these Rolo Chocolate Cookies here are some other cookie recipes that you may also like:
I love reading your comments so please keep them coming. Also if you are on Twitter or Instagram please pop up a photo of your bakes and kitchen creations and tag me in. I enjoy seeing what you’ve made and will be sure to retweet or give you a shoutout.
Whatever you are making or baking, have fun and remember food always tastes better when it is shared.
No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy
With Easter fast approaching I decided to take advantage of the range of chocolate eggs available and bake with some. These Chocolate Monster Mini Egg Cookies are the perfect large cookie. Soft, chewy, buttery cookies with whole Smartie mini eggs baked into the batter.
I am thoroughly enjoying the lead up to Easter this year. Last year I was unwell and in hospital over Easter, see Living With Seizureswhich really sucked. Now, although I still have seizures every day, at least I am at home, with my family.
Baking up a treat
Baking these Chocolate Monster Mini Egg Cookies is a great way to share with our children, nephews, nieces, family and friends. I love seeing the excited look of anticipation. What has mummy baked today. In spite of my health issues, it gives me real joy to see the pleasure a treat brings to someone else.
As well as these delicious cookies, Smartie mini eggs have also made there way into Chocolate Mini Egg Browniesso I am definitely feeling the mini egg love this Easter!
I absolutely love Cadburys mini eggs and may well have polished of a packet orthree whilst in hospital last year! They will feature in a recipe I have planned, but the colours of the Smartie mini eggs really grabbed my attention. What I also love is that they keep their shape whilst baking, yet soften a little. This combination works beautifully in this cookie recipe.
If you are a regular reader of this blog, you will know that I am a self confessed Cookie Monster. I find no shame in admitting this. However, you should know this recipe makes 12 Chocolate Monster Mini Egg Cookies. Absolutely perfect for cookie lovers like me!
Mindful of moderation
These are most definitely not a one bite and they’re gone cookie. In fact I had one for my lunch today with a hot cup of tea and I have to say, I was one very happy bunny (see the Easter pun there 😉).
Obviously these are intended as a treat and that’s part of the reason I give so much of my baking away. It wouldn’t be very healthy if we ate all of every batch of say Marshmallow Frosted Mango Cupcakesthat I bake.
So by sharing the love, I also share the calories, that are balanced out in our home with lots of fruit and vegetables.
Recipe: Makes 12 Chocolate Monster Mini Egg Cookies
Method: Preheat oven to 170C/150C fan, gas mark 3, 325F
Making the cookie dough
Place the sugar and butter in a large bowl and whisk/beat for 5 minutes until pale and creamy – whisking for 5 minutes here and then after adding the eggs is very important to the finished texture of the cookie.
Add the vanilla extract and the eggs and continue whisking/beating for a further 5 minutes.
Sift in the flour, bicarb. and salt.
Add both packets of Smartie mini eggs
Fold all the ingredients together until you have uniform cookie dough.
Shaping the cookies
Using an ice cream scoop, scoop mounds of cookie dough onto baking parchment lined baking trays.
I place 4 scoops per baking tray as these cookies do spread.
With clean damp hands, use your fingers to press down and flatten the mounds.
Baking the cookies
Place the cookies in the preheated oven and bake for exactly 15 minutes.
Once baked the cookies will be golden but still very soft. Remove from the oven and let the cookies cool completely on the baking tray. The cookies harden on cooling.
When cold store in an airtight container for up to 5 days. There is no way that they ever last that long in our house!!
These Chocolate Monster Mini Egg Cookies are utterly irresistible and so satisfying to eat, due to their size.
They are sure to be a hit with whoever you share them with and once Easter has passed, I’m sure they would be perfect, made using the cookie dough, with Smarties added to them.
Do you have a favourite Easter recipe?
If you have enjoyed making these Chocolate Monster Mini Egg Cookies here are some more cookie recipes:
Chocolate Christmas Pudding Cookies. Just think on the deliciousness that is these chocolatey wonders.
Hello everyone how is the run up to Christmas going for you?
This time of year can be completely manic and overwhelming for me and strange as it may seem, a day spent baking and creating, although a luxury, is a great way for me to chill out and really enjoy the festive season.
I have baked these Chocolate Christmas Pudding Cookies twice now, the second batch was larger because they disappeared so quickly the first time!
Giving Cookies As Christmas Gifts
Ah the look on our little (teenagers but still my babies) cherubs face as I give these cookies away is priceless! I thought I’d done a pretty good job as a mum, teaching them to share. Apparently not!!! Because I’m sure these cookies would be kept in a locked safe if our children had their way.
Rich chocolate cookies, with a hint of brownie flavour, topped with melted white chocolate and sprinkles. Utterly divine, decadent and delicious.
The chocolate smell as these cookies bake will have people knocking at your front door, drawn by the aroma. If it could be bottled, the chocolate smell would be a hit. As it is, we get to bake the cookies and then eat them – sharing of course!
Due to their popularity, I would highly recommend making a double batch of the cookie dough. Since it’s hardly any extra effort and you can choose to bake all the cookies in one hit, or leave half of the dough in the fridge for up to a week.
My Chocolate Christmas Pudding Cookies make perfect presents. Pop a few in a cellophane bag, tie with pretty ribbon and hand out to friends, family, neighbours, the postman. I honestly don’t think a gift made with love by ourselves can be beaten.
Making these cookies is a whizz! Since the cookie dough comes together in moments, then rolled into a log, wrapped in cling film and refrigerated until it is firm. The chocolate, dough log is then sliced and the slices are baked. As soon as the cookies have cooled spoon on white chocolate, add sprinkles and wait to set.
Recipe : Makes approx 25 Chocolate Christmas Pudding Cookies
Sprinkles for the top of the cookies, I’ve used holly leaves and berries which I found on Amazon.
Making the Chocolate Cookie Batter
Wipe your work surface with a clean, damp, cloth. Lay a good length of cling film onto the damp surface – the water ‘sticks’ the cling film in place so that it stays flat and doesn’t move.
Shaping the Cookie Dough
Place the dough log into the fridge for at least 2 hours (it will keep for a week, well wrapped). The dough log needs to be cold and firm before you can slice the cookies.
Preheat the oven to 180/160C fan, gas mark 4, 350F.
Line 2 large baking sheets with parchment paper (you may need to cook the cookies in batches). Remove the chocolate dough log from the fridge. Dont worry if the bottom of the log has flatted slightly, it just adds to the christmas pudding look.
Slicing and Baking the Cookies
Place the baking trays into the oven and bake for 15-20 minutes, depending how thick/big your cookies are. My cookies took 20 minutes to bake.
It is difficult to tell when the cookies are cooked, due to their colour! They are baked when the surface looks dull however, they don’t set hard until cooled.
As soon as the cookies are baked remove from the oven and allow to cool for at least 15 minutes on the baking tray (it is fine to leave them to cool completely on the tray) you can then move them, using a palette knife to a cooling rack. If after 10 minutes cooling they break when trying to transfer them, pop them back into the oven for another 5 minutes.
Once the cookies have completely cooled it’s time to get creative and frost them WITH CHOCOLATE!
Decorating the Cookies – Childs Play!
Chop or break up your white chocolate and place into a heat proof bowl. Either place the bowl on top of a saucepan as I did here Chocolate Sparkle Cake ,or melt the chocolate using a microwave, on medium setting, in short 20 second bursts, stirring after each zap! Remove the bowl just before the chocolate is completely melted and stir continuosly, the heat already in the bowl will melt the remaining chocolate.
Note: When making these cookies with children, if the bowl is hot, decant the melted chocolate into a cool bowl before decorating the cookies.
Using a teaspoon, place the melted chocolate on the top of the cookie, encouraging it to ‘drip’ down the ‘christmas pudding’ with the back of the spoon.
The effect is so easy, yet incredible. These Chocolate Christmas Pudding Cookies really do look like the real thing with cream dripping down from the top.
Storing and Packaging the Cookies
Chocolate Christmas Pudding Cookies last for a week in an air tight container. I used a tin to store ours in and placed a piece of parchment paper between each layer, to keep the cookie’s presentation perfect. This is good advice if you are cooking alone and making these ahead of time.
When baking and decorating these with children, to be completely honest, you will be very lucky to even see the chocolate set!! So it’s rather a nice idea to have some already made and packaged in small cellophane bags, tied with ribbon. This way the children can take home extra cookies to share with their families.
I’m assuming everyone bakes with their children and their friends, when they come round for tea?
If you are a teacher/teaching assistant/child minder or Sunday school teacher, making the undecorated biscuits ahead of time and then letting little and big kids alike decorate their own, is a wonderful pre-Christmas activity.
Whatever you do and whoever you bake the with and for, I hope you have lots of fun and the Chocolate Christmas Pudding Cookies bring smiles from all who see and eat them!
As well as these Chocolate Christmas Pudding Cookies you may like these other Christmas Bakes:
Hi, I’ve done it!! I’ve managed to make Lemon Shortbread Cookies that are light, lemony and crumbly, but still taste of shortbread!
I can’t tell you how good it feels to get back to baking since my recent stay in hospital. I’m not out of the woods yet, but at least I’m on the right path! Baking relaxes me, allows my creative juices to get flowing and produces something scrummy to eat afterwards. Not bad eh???
Buttery, lemony, light Lemon Shortbread Cookies. The perfect biscuit, in my book anyway. I encourage you to try this recipe if you are a fan of lemon and shortbread. I think you get the picture – I LOVE THESE COOKIES!
Hi, have I got a treat for you today – Extreme Chocolate Cookies. Also if you love cookies and need a chocolate fix then these babies are definitely for you!
I’ve been unwell lately, including a 2 week stay in hospital (I’ll save that for another post). Since having been home for 2-3 weeks now, today was the first day I really had the energy to bake. So, unashamedly I decided to make these Extreme Chocolate Cookies for our gorgeous children and my wonderful hubby, who has taken THE BEST care of me. I really do love that man.
I know that I’ve said it before, but baking or cooking for others, especially my family, is one of the ways I like to show my love for them. While chocolate is not my go-to favourite Cookie. Since I favour nutty, fruity, oat cookies. Yet I obviously had to try one of these and they are my favourite chocolate cookies to date!
First of all, in a large bowl add the butter, sugar and salt. Whisk until well combined and fluffy.
Add the egg and vanilla extract and whisk until combined.
Next, chop up the white and milk chocolate into chunks.
Add the flour, cocoa, bicarbonate of soda and chocolate chunks to the bowl.
Mix all of the ingredients together until just combined.
Shaping and baking the cookies
Take approximately a tablespoon of mixture, roll into a ball shape and place onto a parchment lined baking sheet.
Repeat until all the mixture is used.
Wash your hands, they WILL look like you’ve been making mud pies! Now using your fingers squish the cookie balls, they will still spread a bit whilst cooking.
Finally place the baking sheets in the oven and bake for 15-20 mins. I rotated my baking sheets halfway through the cooking process so that the cookies baked evenly. This is fine with cookies NOT cupcakes!
As soon as the cookies are baked remove from the oven and allow the Extreme Chocolate Cookies to cool on the trays for 5 mins, then transfer the cookies to a cooling rack.
While the cookies cooled I sent the children a text (at school – rebel mummy!!!) and put the kettle on for a lovely cuppa!!
Finally I can’t tell you how good it feels knowing I’m getting back to being me. Sooo good.
If you have enjoyed this recipe for Extreme Chocolate Cookies you may also like these:
Hello, how are you today? If you’ve taken a look at my blog before, you might have noticed that I rather like Cookies, ooh and Biscuits (is there a difference?)! This recipe for Apricot Oat Crumble Cookies started forming in my brain last week – but I was out of oats. Also I am very glad I ordered some with my shopping because these Cookies are scrumptiously delicious.
I like to play around with textures as well as tastes and with these Crumbly Oaty Cookies you also get nice nuggets of Apricot which have a lovely chewy texture. The addition of Demerera sugar also adds a very slight toffee taste and extra crunch. So all good then!
The first batch of Apricot Oat Crumble Cookies were made and baked. My special friend and chief taste tester agreed to the arduous task of tasting them – it’s a tough job, but she manages!!! They were given a thumbs up!! Obviously I had to try one as well and they are scrummy, plus with fruit and oats in them they must be good for you. Well that’s my theory anyhow!
Recipe: Apricot Oat Crumble Cookies make approximately 20
Method : Preheat the oven to 180C/160C fan, 350F, gas mark 4
Making the cookie batter:
First of all, in a bowl cream the butter and sugars together, ideally with an electric whisk (by hand with a wooden spoon is fine, just ensure the mixture is well beaten.
Add the egg yolk, vanilla extract and salt to the mixture and beat in well. Take the dried Apricots and chop them roughly into small 1/2cm pieces. You want the pieces of Apricot small enough so that they distribute evenly throughout the cookie dough, but big enough to be golden nuggets of chewy fruit that contrast with the crumbly cookie texture.
Into the bowl add the oats, flour and place the chopped apricots on top. Mix together until just combined.
Shaping the cookies:
Scoop a desert spoonful of the cookie dough and shape into a ball using your hands. I placed 6 cookie dough balls on both of the baking trays I used. Obviously the bigger the ball, the larger the cooked cookie will be!
Note : Unless you are confident that your baking trays are non stick, it’s best to line them with baking parchment paper.
Lightly press down on the dough balls, to flatten them into an even round shape.
Baking the cookies:
Place the baking trays in the oven and bake for 15-25 minutes until golden brown on the bottom (see photo). Again the cooking time will depend on the size and thickness of your cookies.
If the bottom is not golden (as above) return your cookies to the oven for an extra couple of minutes. The first tray I got out of the oven looked fine, however, when I tried to turn the cookie over to check the underneath, it completely fell apart – I put the tray bake in the oven for an extra 5 minutes and the photo above shows the result!
When cooked properly, even whilst still warm, the cookie will hold it’s shape, allowing you to check the underside. Leave the cookies to cool completely on the baking tray.
While cooling, ring a friend, or your mum, or someone you’ve been meaning to invite round for ages. Pop the kettle on, quickly clean up (vacuum, throw some bleach down the loo, anti bac wipe the cat…..). No, no, no!! Whoever you’ve invited round doesn’t want to see you (and the cat!) frazzled to within an inch of your life. Relax. Put on some whale music if necessary (although if you need that you might want to invite so and so tomorrow – just saying!!!).
If you have enjoyed this recipe for Apricot Oat Crumble Cookies you may also like these:
Enjoy feasting and having a good natter, with a friend, over Apricot Oat Crumble Cookies. Have fun catching up and sharing in each other’s news. Because one of the most precious gifts you can give is your time. We all feel loved and valued when others take time out of their busy schedules to share part of their day with us!
I know, because my sister – who is the best sis in the world – took time out of her day for me today. Thanks babes, love you with all my heart xx.
Hello again. I’m really enjoying this blogging lark, I hope you are enjoying my thoughts and recipes too? Please leave a comment if you try any. I’d love to hear how you got on. So today let me bring you my Super Easy Shortbread Cookies.
Today is the day…..all the children back at school. My mind is buzzing with all the possibilities that today holds! All the things I put off during the summer holidays to spend time with our 11, 13 and 15 year old children.
I love having them home, they all get along pretty well (not bad for 2 older girls and my boy) and I shall miss their music/chatter/mess… Well maybe not the mess. But they do fill our home with energy and fun. Still tomorrow is the weekend, so today I shall enjoy the peace knowing chaos is only a day away.
Hmmm there’s jam to be made, not really in the mood for that, tidying – but it’ll only need doing again on Monday. Cookies! I have nothing really against shop bought biccies but you really can’t beat homemade and these are a doddle.
You will need:
2 x baking sheets with parchment paper on them.
Cling film (I’ll explain later)
Make sure all your ingredients are at room temperature : it really makes a difference.
Recipe: Super Easy Shortbread Cookies makes 20-24
150g/5 oz Caster Sugar (plus 2 tsp for sprinkling on top)
1 Large Free Range Egg Yolk – the white can be frozen for up to one month, perfect for Pavlova
225g/8 oz Plain White Flour
50g/2 oz Corn Flour – corn starch
Place butter, sugar and salt into a large bowl.
Whisk or beat (using a wooden spoon) together until the mixture is very pale yellow.
Now mix in the egg yolk and vanilla paste/extract.
Sift in the flour and corn flour.
Mix thoroughly, but gently until all the ingredients are combined.
Now take a big, deep breath. The smell is scrummy and will help you recognise later when the Super Easy Shortbread Cookies are nearly cooked!
Set the mixture to one side so that you have a clear work top in front of you. You will need a clear space in front of you. Wipe this space with a clean, slightly wet, dish cloth.
Taking the clung film unwrap about 12 inches (30cm) lay it over the damp work surface as you do so. Magically the cling will lay flat and not become a tangled mess!
Place half of your cookie dough on the cling film in a rough log shape.
Using your hands and the cling mould the dough into a log, with a diameter of approx 1 1/2″ (7cm)
Wrap tightly making sure the cookie dough is as even as possible along the log.
Carefully transfer this to the fridge laying it on a flat surface (the dough will still be quite squishy – I usually lay it lengthways across my palm).
Repeat this process with the rest of the cookie dough. Leave the dough to rest and harden up for at least 2-3 hours.
Preheat oven to 180C/160C fan, 350F, gas mark 4, just before you remove the cookie dough log from the fridge.
Remove 1 log from the fridge and leave to warm slightly for 5 minutes (I find leaving it for this time makes the dough easier to cut and not crack).
Using a sharp knife cut regular discs approx 1/4″ (1/2cm) wide.
You should end up with 10-12 cookie discs.
Place these on the parchment paper lined baking sheets, making sure there is at least 1″/2.5cm gap each way between the discs.
Sprinkle each cookie with a little sugar.
Place the baking trays in the centre and lower part of the oven
Bake the Super Easy Shortbread Cookies for 14-17 minutes. When baked they are a light golden colour.
When you start to smell the scrumptious buttery, vanilla smell it’s time to check on your cookies. DON’T PROD THEM – however tempting! They will still be soft and firm up on cooling. These cookies are cooked when they turn a light golden colour. Remove from the oven, careful they are hot!
Leave the cookies on the baking tray to cool completely.
The sprinkle of sugar added just before baking gives the cookies a sparkling sheen once baked.
Pop the kettle on and try one, just to make sure they’re good. These cookies travel well and I like to pop some in cellophane bags tied with pretty ribbon and pass them on to friends andfamily. They are also scrummy when shared with a close friend over a cuppa and a heart to heart chat.
If you have enjoyed this recipe for Super Easy Shortbread Cookies you may also like these:
Since I am a self confessed Cookie Monster, I assume that others are too. Baking fresh cookies, ready to share, is one way of showing my friends and family how much I love them. I mean I’m giving away cookies! Whether it’s cookies, cakes or other bakes, I have never had anyone turn down the gift of a homemade treat.
If you want to see more of my recipes, or show me your bakes you can find me on Twitter/Instagram/Pinterest – @sammiefeasting
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