1/09/2016

A Duo of Cookies

I made a couple of batches of cookies recently, so thought I'd post the recipes here. They're both very easy and quick to make.
The first one is for Chocolate-chip and Oats cookies, and the second one is for Ginger and Chocolate cookies.

For the Choc-chip and Oats ones  -

Preheat oven 180C/gas4  Mixture makes enough cookies to cover 3 baking sheets, but I did it in 2 batches, as I only have 2 baking sheets.
Beat together 125g butter, 100g soft brown sugar, 110g caster sugar and 1/2 tspn vanilla extract till pale and thick, using an electric hand beater, then beat in 1 egg. Fold in 110g oats [not the jumbo ones]. sieve 150g plain flour with 1/2 tspn baking powder and 1/2 tspn bicarb. together and fold into mixture.
Finally fold in 175g dark chocolate which has been chopped [not too small] and 150g peeled and chopped hazelnuts [you could toast them first].
Using a tablespoon or an ice cream scoop, put balls of dough onto the baking sheets, leaving a space between each one. Flatten them a bit then bake for about 10 mins till they're golden. The cookies will crisp up as they cool on a wire rack.


For the Ginger and chocolate Cookies -

Preheat oven 160C/gas3    You need 2 baking sheets.

Sift together 200g plain flour with 1 tspn cinnamon, 1/2 tspn mixed spice, and 1 tbspn cocoa.
Chop 200g dark chocolate into chunks.
In another bowl beat together 120g butter and 1 tbspn grated fresh ginger till pale. Add 120g dark brown sugar and beat well, then add 60ml golden syrup and beat again.
Dissolve 1 tbspn bicarb in 1/1/2 tspn boiling water. Fold half of the flour mixture into batter, add the bicarb mixture then the rest of the flour and mix together gentry.
Mix in the chocolate chunks.
 Roll dough into a disc shape, about 3cm thick. Wrap in cling film and put in fridge for about 2 hours.
Take small pieces of dough and roll into small balls, then roll the balls in some granulated sugar [you need about 50g].
Put the cookies on the 2 baking sheets, about 6 cm apart and put in fridge for 20 mins.
Bake for 10-12 mins - the surface will crack. Cool on a wire rack.


The Choc-Chip and Oat ones are nice and crisp and I like the added texture from the hazelnuts. They freeze well if you have any left!
The Ginger and Chocolate ones have a good kick of ginger and spices, and have a nice chewy texture. They also freeze well.







2 comments:

Phil in the Kitchen said...

Lovely selection of cookies. Much as I'd enjoy the choc and oats cookie, there's something so right about ginger and choc at this time of year. For some reason that's a perfect winter combo for me.

Snowy said...

Went to a family get together yesterday, Phil, and there was a gorgeous chocolate and ginger cake made by my German dil. I agree it's a great combo for this time of year.