Thursday, 15 October 2009
There is something very moreish and satisfying about milk and cookies . . . . perhaps they speak to our inner child, and hearken us back to days when life was quite simplistic, and there was not much more to worry about than, whether we have gotten our homework done or not, or if it is Thursday and, as such, not the day to wear yellow because only fruits wear yellow on Thursdays . . . or so the nasty rumour goes . . .
Nothing in all of my hedonistic taste experience tastes any better than an ice cold jug of milk accompanied with half a dozen freshly baked cookies . . . the warmth of the oven still clinging to their buttery goodness . . .
These cookies are the end result of years of testing and experimentation . . . they are buttery, and sweet . . . and crunchy . . . whilst at the same time a bit gooey in the middle without being overly so.
In short they satisfy in a very big way. And . . . you can have them your way . . . whatever your oatmeal penchant might be . . .
Perhaps you like yours plain and unadulterated, or mayhap a few chocolate chips are your bliss . . . some raisons??? (Why does that word look wrongly spelt no matter what I put . . . o . . . e . . . or a ?????)
Or perhaps like myself, you like the crunch of toasted pecans and a bit of flaked coconut.
Whatever your desire, there is one thing for sure . . . Betcha can't eat just one!!!
Crisp and moreish.
4 ounces soft light brown sugar
3 1/2 ounces caster sugar
4 ounces butter, softened
1 large egg
1 tsp vanilla extract
1 TBS whole milk
7 ounces plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
3 ounces old fashioned rolled oats
One of the following: 6 ounces chocolate chips, raisons, chopped pecans, or walnuts, or flaked coconut (or a bit of each)
Pre-heat the oven to 180*C/350*F. Lightly grease two baking sheets. Set aside.
Cream the butter along with the two types of sugar until light and fluffy. Beat in the egg, vanilla and milk. Whisk together the flour, soda, baking powder and salt. Stir into the creamed mixture. Add the rolled oats and either the chocolate chips, nuts, raisons or coconut.
Roll into walnut sized balls and place two inches apart on prepared baking sheets.
Bake for 10 to 12 minutes until lightly browned on the bottom and edges. Allow to sit on the baking sheet for several minutes before removing to a wire rack to finish cooling.