A recipe from the Moosewood book of desserts, that shamefully I don't dip into that often because I bought it in the US and it's based on cups, which are inherently annoying and inaccurate for dry goods. There's also all of the subtle differences in types of flour and sugar, which can be significant for baking. This is one of the recipes that I have converted to weight - soft, slightly cakey cookies that take additions well, and have a vague air of healthiness with the oats. Depending what you add, they can be quite trail mix-ish.
Cowboy Cookies (the reason for the name is lost in the mists of time...)
Makes about 50 good-size cookies, so I often halve the quantities.
225g soft butter
100g caster sugar
85g brown sugar
2 large eggs
1tsp vanilla extract
280g plain flour
0.5tsp salt
0.5tsp baking powder
1 tsp bicarbonate of soda
280g porridge oats
360g (!) chocolate chips, chunks or other additions such as raisins, nuts or seeds.
Milk if needed
Cream butter and sugar, then add in eggs and vanilla and beat well. Combine flour, salt and raising agents, and mix in with butter/sugar/egg, then stir in oats. Makes a very stiff mixture so add milk to loosen if needed before folding in the chocolate or other ingredients.
Drop rough blobs of mixture onto a silicon mat or greased tray, with space to spread. Bake for 12 mins (160°C fan) until golden at the edges.
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