COOKIE

 

It’s the most wonderful time of the year because it’s now socially acceptable to eat your own body weight in food! Yes! Goodbye diets, hello thick jumpers that hide that mince pie-shaped belly. We’re going to help you achieve the more rounded look (which is so in this season) by giving you not one but TWO cookie recipes. Great as gifts or for guests to feast on when they pop over for a glass of mulled wine. Enjoy!

 

Double Choc Chip Cookies

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Ingredients

  • 200g butter
  • 300g brown sugar
  • 2 tsp vanilla essence
  • 2 medium eggs
  • 300g self-raising flour
  • 80g cocoa powder
  • 1 tsp baking powder
  • 300g milk chocolate chips

Recipe

  • Preheat your oven to gas mark 4 or 180°C (170°C for fan ovens) and line a baking tray with greaseproof paper.
  • Cream the butter and sugar together in a bowl until fluffy then beat in the vanilla and eggs with a whisk.
  • In an another bowl sift in the flour, cocoa and baking powder and mix together with a wooden spoon.
  • Add the dry mix to the wet mix a little at a time, mixing well with the wooden spoon.
  • Mix the chocolate chips with a bit of flour then fold them into the mixture.
  • Dollop a generous tablespoon of mixture onto the baking tray and repeat until all the mixture is used.
  • Lick the bowl.
  • Bake in the oven for 12 minutes. Allow to cool completely before eating…or risk it and eat the gooey mess immediately.

 

Cranberry Oat Cookies

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Ingredients

  • 110g butter
  • 175g brown sugar
  • 1 medium egg
  • 4 tbsp semi-skimmed milk
  • 125g plain flour
  • 1 teaspoon baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 125g oats
  • 80g cranberries

Recipe

  • Preheat your oven to gas mark 5 or 190°C (180°C for fan ovens) and line a baking tray with greaseproof paper.
  • Cream the butter and sugar together in a bowl until fluffy then beat in the egg and milk with a whisk.
  • In an another bowl sift in the flour, baking powder, cinnamon and nutmeg and mix together with a wooden spoon.
  • Add the dry mix to the wet mix a little at a time, mixing well with the wooden spoon.
  • Stir in the oats and cranberries until well incorporated.
  • Dollop a generous tablespoon of mixture onto the baking tray and repeat until all the mixture is used.
  • Again, lick the bowl.
  • Bake in the oven for 12 minutes. Allow to cool completely before eating. NOM.