Friday, 23 March 2012

That's the way the cookie crumbles...

After a raspberry scone disaster, early this morning (and one I'd rather not talk about), I got onto making a batch of yummy cookies using my fail-safe recipe.  I truly needed the success!  What I love about cookies is that they are homely perfection.  They take roughly 5 minutes to mix up and 12 minutes to cook - who says they haven't got time to bake?!  Plus, there isn't much that can beat the smell of freshy baked biscuits.  It is the universal aroma of 'home'.
This week, I doubled the recipe and then halved the batch to make half chocolate chip, and half with lovely raw peanuts.  Both as delicious as the other and the perfect partners to a steaming cup of coffee.  A theory that I intend to prove again, this afternoon.
Yet another recipe that you can make your own, add whatever you have lying around in the pantry.  Of course, chocolate chips and nuts are the standard but raisins, lemon rind or dried apple also make for an absolute treat.  Perfect for baking on a weekend such as this, please do give these a try.
'Fail Safe' Chocolate Chip Cookies

125g soft butter
1/2 cup caster sugar
1/2 cup brown sugar
2 small eggs
1 tsp vanilla extract
1 3/4 cups S.R. flour
1 cup chocolate chips (or whatever else takes your fancy)

Preheat your oven to 160 degrees C.  Cream butter and sugars together until like and pale.  Beat in eggs, one at time, before adding vanilla.  Sift in flour and combine well.  Fold in chocolate chips.
Place teaspoon sized balls of the mixure on pre-lined baking trays.  These cookies spread so space them well apart.  Bake the cookies for 12-15 minutes, depending on your oven.  If you take them out as they are starting to brown, you will end up with a slightly chewy cookie upon cooling.  Let them brown more if you prefer yours crunchy.

F. x

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