Apart from freshly baked bread, there's nothing more comforting that the smells of cookies in the oven. Coupled with one of my pet indulgences - reading cookbooks, with lots of yummy narratives of food and ingredients.
Current cookbook read:
I curl up on the couch with a cup of green tea and read through each recipe, thinking which recipes seem feasible to try.
This morning I decided to put some of my education into action and baked a batch of rustic, chewy oatmeal cookies.
Just like oatmeal porridge and raisins... in a cookie dough wrapping.
A little sinful and rich for brekkie... but I figure that the amount of oatmeal packed into each cookie is enough of health boost to make up for the indulgence.
Quite easy to make too!
In a bowl or electric mixer, cream 250g butter, 1 cup brown sugar and 1/4 cup caster sugar. Add 1 tbspn vanilla essence, 2 eggs and 3 tbspn milk.
Sift together 2 cups plain flour, 1/2 tspn ground cinammon, 1/2 tpsn salt, 1 tspn baking powder, 1 tspn bicarb soda, and combine with butter sugar mixture.
Stir in 3 cups rolled oats and 1 cup raisins. Store batter in a covered bowl or container in the fridge for 1-2 hours or overnight.
Scoop out large tablespoons of the batter, shape into balls and arrange onto baking tray. Press down each lightly with a fork.
Bake in a preheated 180°C oven for 15-20 minutes until golden brown. The cookies will be slightly soft in the centre.
Current cookbook read:
I curl up on the couch with a cup of green tea and read through each recipe, thinking which recipes seem feasible to try.
This morning I decided to put some of my education into action and baked a batch of rustic, chewy oatmeal cookies.
Just like oatmeal porridge and raisins... in a cookie dough wrapping.
A little sinful and rich for brekkie... but I figure that the amount of oatmeal packed into each cookie is enough of health boost to make up for the indulgence.
Quite easy to make too!
In a bowl or electric mixer, cream 250g butter, 1 cup brown sugar and 1/4 cup caster sugar. Add 1 tbspn vanilla essence, 2 eggs and 3 tbspn milk.
Sift together 2 cups plain flour, 1/2 tspn ground cinammon, 1/2 tpsn salt, 1 tspn baking powder, 1 tspn bicarb soda, and combine with butter sugar mixture.
Stir in 3 cups rolled oats and 1 cup raisins. Store batter in a covered bowl or container in the fridge for 1-2 hours or overnight.
Scoop out large tablespoons of the batter, shape into balls and arrange onto baking tray. Press down each lightly with a fork.
Bake in a preheated 180°C oven for 15-20 minutes until golden brown. The cookies will be slightly soft in the centre.
![[image%255B6%255D.png]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgklTcgdp4ShiuQFXLk9XWEUawGTavh-b5e48CCxOF8lfmadTD_nvl09fLGF8KTblHJSkUilWdkIG4YzBdQnQZvjN0ENv8W-I74RTVTI40g8YPzAr3cJpD__khQpvH6CAVYg_piGw/s1600/image%255B6%255D.png)
![DSC06501A_thumb[1]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKrS5bShBTbRbdHdNATztRt1iTHkM1k1lM8f5DfxA6qCmGyLSaig1LW7BHAnrZnD_F0P4o-bh7ZFGNf4RdtzM3cTY26f6HLcGmrbmL-MQT3u3N2iVJ1JZKqdUgoirav8eppFwVeg//?imgmax=800)
aren't you a little young for margeret fulton cookbooks?
ReplyDeletehaha... young? trying to butter me up eh? thanks for the compliment! ^_^
ReplyDelete