Chewie Chocolate Chunk Oatie Cookies (Egg Free Recipe)

A delicious sugary sweet oatie cookie which is crisp on the outside and soft and chewie in the middle. This recipe requires no eggs, which is handy for those who may be intolerant or who just dont happen to have any in. I made a few cinnamon spiced ones just as a wee experiment and they turned out fab! Close up pictures to follow.

What You Will Need:

125g Butter
120g Light Brown Sugar
100g Caster Sugar
210g Self Raising Flour
70g Oats
2 Tbsp Golden Syrup
Splash Vanilla Extract
Variations - 1 Tsp Cinnamon Or Chocolate Chunks

Method:

Preheat oven to 180 degrees

Mix both the sugars and butter together until smooth and creamy. Add a splash of vanilla extract.

Add 2 tbsp of the golden syrup and mix.

Variation ingredient added here - either the cinnamon or chocolate chunks. Mix.

Add the oats

Sieve in flour and mix with a wooden spoon until it is blended

Roll into small balls and place onto a greased baking tray

Ensure there is enough space between the balls as they will flatten and expand

Bake for around 13 minutes

Leave to cool on wire rack

* Cookies will still be very soft when ready. They will harden up more as they cool, but remember they are meant o have a moist chewie texture*

Cookies with chocolate chunks

Cinnamon Variation

 Happy Baking!

Helen xX

Easter Treat: Mini Egg & Chocolate Dipped Cookies

Super sugary, sweet soft chewie cookie with crushed mini eggs half dipped in chocolate. The perfect easter treat.. Lets go!

What You Will Need :

40g Caster Sugar

40g Dark Brown Sugar

75g Butter or Margarine

130g Self Raising Flour

2tbsp Syrup

1 Bag Mini Eggs

Splash Vanilla Essence
Melted Chocolate
Sprinkles

Preheat oven to 190 degrees.

First of all, mix together the caster sugar, brown sugar and butter until smooth and creamy.

Add syrup and vanilla essence and stir in.

Put the mini eggs in a bag and crush them with a wooden spoon (some elbow grease is required here, they are pretty hard)

Add them to mix

Sieve 130g of self raising flour and add to the mix.

Stir in flour with wooden spoon.

Next  roll balls of the dough and place onto greased baking tray, no need to flatten as they will do so on there own.

Leave plenty of space between each cookie as they will expand.

Cookies should be left in the oven for between 8-12 mins I usually check the cookies at around 10 minutes and usually they are okay. The cookies will feel soft at first but they will firm up whilst they cool.

Next melt some chocolate in the microwave, I used Cadbury Dairy milk and dip the cookie in, You can use a knife to spread and then pour on some sprinkles before it sets :)

Hope everyone has a nice Easter. I have a tonne of eggs and malteaster bunnies to keep me occupied :D

Happy Baking!

Helen xX

Coconut Cookies

I love, love, love the taste of coconut thats why I have incorporated into my fail safe cookie mixture. These cookies are lovely and crunchy on the outside and have a slightly soft centre, with a sweet coconuty taste. Perfect go go along with some afternoon tea or a glass of cold milk. I found this blue china set in my cupboards, not sure where it is from but I adore it :) Want cookies that are ready in eat in less than 25 mins? Read on...

What You Will Need:

50g Caster Sugar
50g Soft Brown Sugar
75g Margarine
150g Self raising Flour
tbsp Golden Syrup
30g Desiccated Coconut
Splash Vanilla Essence
Splash Milk

Method:

Preheat oven to 190 degrees and grease baking trays

Mix together caster sugar, brown sugar and margarine until soft and creamy

Add Syrup and a small drop of vanilla essence. Then add the desiccated coconut and stir in

Sieve flour and add to mixture, and mix using a spoon

The mixture should be a bit dry so add some milk, until you are able to knead it together with your hands

Roll into balls and place on greased tray, do not flatten. They will flatten in the oven

Bake for 10- 15 minutes, They should be slightly soft when they come out of the oven, but will harden as they cool.

TIP * I used a splash of dairy free coconut milk to add a wee bit more flavour. Its fine to use normal milk though :) I discovered this milk last week and its lush. Its low in calories, free from all the nasties and a good source of vitamins. Its great to drink on its own too. The milk is by the brand Kara. You can check it out here. It should be available in most supermarkets *

Happy Baking!

Helen xX

Fudge, Ginger & Cinnamon Cookies

Sooo one morning before college this week, I ran out of some ginger cookies and the craving was too much to bare;) so I made these super easy cookies to have with my cuppa in less than 20 mins...

What You Will Need:

50g Caster Sugar

50g Soft Light Brown Sugar

75g Butter

2 Tbsp Golden Syrup

150g Self Raising Flour

Fudge pieces ( As many as you like)

1.5 tsp Ginger

1.5 tsp Cinnamon ( I added a tad more)

Method:

Preheat oven to 200 degrees

Cream together caster sugar, light brown sugar and butter

Add the 2 tbsp of syrup and stir in

Now add the cinnamon, ginger and fudge pieces and stir in

Sieve in self raising flour

Mix together with wooden spoon

Using your hands, roll the dough into balls and slightly flatten on a greased baking tray and put in the oven for 10 to 12 minutes

Remember to check on the cookies so that they don't burn or get too crisp, we want them to be crisp on the outside and softer in the centre :)

*I apologise about the rubbish lighting in the pictures. I didn't anticipate this to be a blog post as it was so last minute but as they turned out well I decided to share :)*

Enjoy!

Helen xX

Chewy Mars Bar Cookies

What You Will Need :

Add caption

50g Caster Sugar

50g Dark Brown Sugar

75g Butter or Margarine

150g Self Raising Flour

2tbsp Syrup

2 Small Mars Bars/ Crazy Caramels

50g Choc Chips
Splash Vanilla Essence 

This recipe is so quick and simple and tastes delicious!

Preheat oven to 200 degrees.

First of all, mix together the caster sugar, brown sugar and butter until smooth and creamy.

Add syrup and vanilla essence and stir in.
Cut the Mars Bar into small cubes and mix in along with choc chips.

Sieve 150g of self raising flour and add to the mix.

Stir in flour with wooden spoon.

The dough is easy enough to mould with your hands.

Next  roll balls of the dough and place onto greased baking tray.

Press down on the balls of dough to flatten them slightly and leave plenty of space between each cookie as they will expand.

Cookies should be left in the oven for between 10 and 14 minutes. I usually check the cookies at around 10 minutes and usually they are okay. The cookies will feel soft at first but they will firm up whilst they cool.

Makes six large cookies

Crisp on the outside, soft and chewy on the inside

Enjoy!




Helen xX

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