needs more sugar

EGAD. A POST?

I know. I’m as as shocked as you.

Why the absence? Well.. 2012 was an especially crazy year on all fronts, with not much space left in my brain after hours for much at all.

With the last half of the year taken up by the excitement (and nausea) of some baby news I found myself thrown into 2013 and was wondering if tumbleweeds and spider-webs had taken over the bloggity.

Anyways, the urge to “nest” has seen the oven fired up again, and some bellies filled with delicious baked treats once more.

Hurrah – cookies!

Ingredients

(Made about 16)

• 115 grams unsalted butter, softened
• 125g brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract (or vanilla bean paste – which I luuuurve)
• 3/4 cup plain flour
• 1/2 teaspoon baking powder
• 1/2 tsp ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups oats
• 1/2 cup currants (the original recipe called for 3/4 cup raisins – but I was all out)
• 1/2 cup almond slivers (but you could substitute any nuts, or even choc chips – you lush!)

Method:

1. Preheat the oven to 175°C
2. Line a baking sheet with baking paper
3. Cream together the butter, brown sugar, egg and vanilla using a stand or hand mixer until creamy
4. In a separate bowl whisk together the flour, cinnamon, baking powder and salt
5. Add the creamed sugar/butter mix to the flour mix and combine
6. Add the oats, currants and almonds and mix to combine with a wooden spoon
7. Roll the dough into balls and place about 4cm apart on the baking sheet
8. Chill the dough on the baking sheet for about 15-20 mins – this will ensure your cookies stay nice and thick (for optimum chewy awesomeness)
9. Bake in the preheated oven for 10-12 mins
10. Let the cookies cool for a bit on the baking sheet before transferring to a wire rack to cool completely

I won’t lie – I ate 3 of these in the space of a matter of minutes yesterday, with a glass of milk of course.

Recipe from the Smitten Kitchen – hop on over!

This entry was posted on January 3, 2013 at 9:54 am and is filed under biscuits & cookies. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.