my jar of cookies is half full

i made cookies, look

ready

You guys know how much I love cookies. I devoted an entire month to them last year and while you might have thought that I had then had enough, you would be wrong.

the set up

sugar and syrup

Today was a public holiday here in Australia (or at least here in Victoria and at least three other states) and so I slept in, ironed some t-shirts and made some cookies. Mostly, I was riding off my Saturday night high – my playlist looked like this:

because I went to see Fistful of Steel and Audemia play an 80s vs 90s double header at the Black Hatt in Geelong and they were both incredible. I went with a bunch of friends from uni and it was probably the most fun I’ve ever had at a gig, ever.

chip in, folks

pick it up and drop it

This did mean that my routine was a little thrown off, but I’m not worried. The thing about routines is that while they may be lethal, they also need to be shaken up a little, especially when your friend’s band is playing an awesome gig in a city an hour and a half away from where you live.

Besides, it’s the holidays. I’ve got plenty of time to get into routine.

cookies!

Oatmeal Maple Caramel Chip Cookies

The thing about these is that they’re easy and delicious, so you may find it difficult to make them just the once. They’re almost a one bowl recipe and I feel like their awesomeness is at least partially due to the soundtrack played while they were baking, so don’t skimp on the epic tunes.

Widely adapted from The Golden Book of Cookies

Makes about 22 cookies

1 cup plain white flour

1 cup plain wholemeal flour

1 cup rolled oats

1/2 tsp bi carb soda

1/2 tsp salt

113 g butter

3/4 cup packed brown sugar

1/4 cup maple syrup

2 eggs

1/2-1 cup caramel chips (or chocolate, if you can’t find caramel)

Preheat oven to 180°C/350°F and line two baking trays with baking paper. Set aside.

In a large bowl, whisk together flours, oats, bi carb soda and salt.

In a small bowl or saucepan, melt the butter together with the sugar and maple syrup (in the microwave, in 30 second bursts until it’s all melted; on the stovetop, over low heat).

Make a well in the dry ingredients and pour in the butter mixture. Stir in with a wooden spoon until almost incorporated. Add both eggs and stir till completely incorporated. Mix in your choice of chip.

Spoon tablespoonfuls of mixture onto the baking trays with about an inch of space around each cookie. Squash them down a little with the back of a spoon or your fingers. Bake in preheated oven for 11-14 minutes. Share with friends.

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