Heading up to the beach shack today.......I'm not planning a Margarita fest this weekend, instead I am meeting up with a a few friends in the park for morning tea and a game of tennis. Think thermos of steaming coffee, rugs and I will be packing a poncho to throw on between sets. I have just baked these delicious cookies and they are going to delight the pants of everybody. Perhaps somebody will pop a bottle of bubbles!
By the way I did hang the mid century 'Robert Lyons' calypso wall art last weekend at the fibro beach shack . I promise photographs next week. This week I found brilliant examples of 60's wall art over here. And if you like a little bit of vintage for the modern world, pop on over here.
Grannie-oatie-chockie cookies
Makes 20
Ingredients
125g softened butter
1 cup brown sugar, lightly packed into cup
1 egg
1 cup plain flour
½ teaspoon baking powder
1 cup rolled oats
½ cup dried cranberries
½ cup milk chocolate chips
125g softened butter
1 cup brown sugar, lightly packed into cup
1 egg
1 cup plain flour
½ teaspoon baking powder
1 cup rolled oats
½ cup dried cranberries
½ cup milk chocolate chips
Equipment
2 baking trays, greased or lined
small, medium & large bowls
kitchen scales
measuring cups & spoons
wooden spoon or electric beaters
fork
sifter
dessertspoon
egg lifter
oven mitts
2 heat mats
wire cooling rack
2 baking trays, greased or lined
small, medium & large bowls
kitchen scales
measuring cups & spoons
wooden spoon or electric beaters
fork
sifter
dessertspoon
egg lifter
oven mitts
2 heat mats
wire cooling rack
Method
- Preheat the oven to 180°C.
- In the large bowl, beat together the butter and sugar with the wooden spoon or electric beaters.
- In the small bowl, lightly beat the egg with the fork. Gradually add the beaten egg to the butter and sugar mixture, stirring or beating gently between each addition.
- Sift the flour and baking powder together into the medium-sized bowl.
- Add the oats, cranberries, chocolate chips and sifted flour and baking powder to the butter and sugar mixture, and fold these in with the wooden spoon.
- Scoop up the mixture with the dessertspoon, and place blobs of mixture onto the baking trays, flattening each cookie slightly.
- Bake the cookies for 15 minutes or until golden brown. Using the oven mitts, remove the trays from the oven.
- Because the cookies will still be soft, leave them on the trays for 5 minutes before using the egg lifter to lift them onto the wire cooling rack. Leave to cool (if you can wait that long!).
- If you can't eat them all in one sitting put a piece of bread in the storage container and they will keep fresh until you do finish them.
Enjoy and have a lovely weekend!
