Cookies and milk go together like...

So lately I've been going through a bit of a nibbling phase, roaming around my house trying to find something to graze on, except... grazing is pretty hard to do when there's no food in the house. Two weeks ago is when I thought I needed to go food shopping, one week ago I thought I seriously need to buy food and today? I still had no food. What's a sick girl to do? Too ill to buy food, too peckish to sit at home without restlessly roaming the house, all that I found were sultanas which were kind of nibble food, porridge oats which are definitely not nibble food and a sealed block of chocolate I feel too guilty about breaking into since it was bought for baking.

Tired though I was, baking was my only option to stop myself going mad, so I stayed in the kitchen thinking about what I could do to fix this dire situation I was in. Flapjacks were considered, but with my sore throat, I didn’t think they were going to go down too well, cakes were another option, but then again they just didn’t seem to fit the bill for once… My mind drifted to the chewy cookies I made recently and I realised I haven’t just been craving nibbles; I was craving chewy cookies! Being house bound, I wanted less sweetness and more wholesome cookies so opted to tweak the basic recipe to yield chewy oat cookies, sweetened by sultanas and chocolate chunks. The result was just what I was hoping for – a cookie full goodness, not overly sweet and satisfied my bad case of the munchies.

Chewy Fruit and Oats Cookie
(Makes 24 small)

  • 150g Plain Flour
  • ¼ tsp Bicarbonate of Soda
  • 90g Butter/Margerine
  • 50g Dark Brown Muscovado Sugar
  • 100g Granulated White Sugar
  • 1 Large Egg
  • 25g Mixed Fruit/Sultanas
  • 50g Dark Chocolate, chopped
  • 100g Oats, lightly toasted (optional)
  1. Place the butter in a large pan and melt over a low heat. Meanwhile mix the flour, oats and bicarbonate of soda together well. Set the butter aside to cool slightly.
  2. Beat the sugar into the butter followed by the egg.
  3. Stir in the flour mix until well incorporated, then fold in the chocolate and fruit.
  4. Level the mixture then cover with cling film and refrigerate for at least 30 minutes.
  5. Pre-heat the oven to GM5/190C/375F
  6. Drop teaspoon sized balls onto a baking sheet (I put about 8 on a small tray well spaced) and flatten.
  7. Bake for 10-12 minutes or until the edges have just about turned golden. They'll continue to cook on the tray for 1 minute then cool on a wire rack.


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