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Friday, May 20, 2011

Cookies Galore

So we're back after a fantastic trip to Queenstown - more about that in next week's blog!


In the meantime, fancy whipping up a batch of cookies this weekend? These are courtesy of Australian Chef, Bill Granger - they are perfect for kids lunchboxes and adults too! I've altered the recipe slightly by adding chocolate chips, you can add milk/white or dark or just stick with the raisins alone (use 175g if doing this).


Enjoy TPB X







OATMEAL, RAISIN & CHOCOLATE COOKIES


150g unsalted butter, softened or use 150g reduced fat spread if you prefer
225g soft brown sugar
1 egg beaten
2 teaspoons vanilla extract
125g plain flour
1 teaspoon baking powder
pinch of salt
235g rolled oats (regular porridge oats)
75g raisins
100g milk chocolate chips


1. Preheat oven to 180c. Line 3 baking trays with baking parchment.
2. Cream butter & sugar together until fluffy & smooth. Add the egg & vanilla extract & beat until smooth. 
3. Sift the flour, baking powder & salt into the bowl and mix together. Add the oats & raisins & stir together.
4. Roll tablespoons of the mixture into bowls & place on the baking trays. Flatten the balls with a fork. Bake for 20 mins or until pale golden. 
5. Let them cool on tray for 5 mins before transferring to a wire rack to cool further.

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