Homemade cookies can be healthier and actually delicious than store bought cookies. because you can control the ingredients that go into them. No preservatives only the the best and real butter, flour and you know to make the cookies dough here, you can add chocolate chips, chopped nuts, or oatmeal and raisins as you prefer.
Makes 16 (S) or 8 (M)
Makes 16 (S) or 8 (M)
• 15g, chopped walnuts, toasted or oatmeal
• 20g salted butter, softened
• 20g brown sugar
• 1/2 tsp vanilla extract
• 50g plain flour
• 1/4 tsp, baking soda
• a pinch of salt, 1/4 tsp
• 1 whisked egg (1 yolk or 1/2 egg)
• 25-50g dark chocolate chips or raisins, optional
Method:
1) Put chopped walnuts, softened butter, brown sugar, vanilla extract, whisked egg, plain flour, bicarbonate of soda and a pinch of salt into a bowl and mix it in with a wide spoon.
2) Add dark chocolate chips, chunks and mix well.
No need to chill the dough, but it's okay to chill in the fridge until ready to use.
3) Use a teaspoon to make small scoops of the mixture and press into discs and spacing them well apart on the baking tray and has been lined with baking parchment. This mixture should make about 18 small or 8 medium cookies, optional.
4) No preheated oven 130-150C, switch on up and down fan, middle rack. Bake for 10 minutes until they are double in sized. Switch off the oven 0C and bake for another 5 minutes for extra crisp and crunchy. Skip it if you like soft and chewy in the middle and crisp in the edges,.
5) Remove from the oven and let cool for a few minutes on the cookie sheet before moving to a cooling rack. Let cookies cool completely before storing them and transfer your cookies into an airtight container and keep the cookie container at room temperature.
Recipe Source: Josephine's Recipes
• 20g salted butter, softened
• 20g brown sugar
• 1/2 tsp vanilla extract
• 50g plain flour
• 1/4 tsp, baking soda
• a pinch of salt, 1/4 tsp
• 1 whisked egg (1 yolk or 1/2 egg)
• 25-50g dark chocolate chips or raisins, optional
Method:
1) Put chopped walnuts, softened butter, brown sugar, vanilla extract, whisked egg, plain flour, bicarbonate of soda and a pinch of salt into a bowl and mix it in with a wide spoon.
2) Add dark chocolate chips, chunks and mix well.
No need to chill the dough, but it's okay to chill in the fridge until ready to use.
3) Use a teaspoon to make small scoops of the mixture and press into discs and spacing them well apart on the baking tray and has been lined with baking parchment. This mixture should make about 18 small or 8 medium cookies, optional.
4) No preheated oven 130-150C, switch on up and down fan, middle rack. Bake for 10 minutes until they are double in sized. Switch off the oven 0C and bake for another 5 minutes for extra crisp and crunchy. Skip it if you like soft and chewy in the middle and crisp in the edges,.
5) Remove from the oven and let cool for a few minutes on the cookie sheet before moving to a cooling rack. Let cookies cool completely before storing them and transfer your cookies into an airtight container and keep the cookie container at room temperature.
Recipe Source: Josephine's Recipes
No comments:
Post a Comment