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Anyone else taking this lockdown quite seriously? My Google Timeline shows me that I haven’t left my town in over two months now. It’s the longest I’ve gone without going to London in a decade! So yes, I’m bored and I’m baking cookies. Just like you.
However, the massive downside of cooking cakes and biscuits during all this is that the supermarket shelves are EMPTY, there’s no self-raising flour, no eggs, and good luck finding icing sugar. This recipe does have eggs and flour in it, but what makes it a quarantine special is that you only need ONE egg and a pretty poxy amount of plain flour to make 30 cookies.
They’re also delicious, like a chocolate chip cookie had a baby with a Hobnob. They’re the taste of my childhood and I highly suggest you give them a go.
Anyway, I keep seeing memes whining about bloggers writing essays before their recipes so I guess that’s it from me. Wait, no it isn’t. You’re getting a good recipe, FOR FREE from someone’s personal blog, why not have some personality? There are plenty of websites you can get recipes without someone telling you why they thought it up…
- 125g (4oz, 1 stick) butter
- 140g (5oz, very generous half a cup) of a mix of white and brown sugar
- 1 egg
- 85g (3oz, ⅔ a cup) plain flour
- ½ tsp bicarbonate of soda
- 1 tbsp of water
- 1 tsp vanilla extract
- 210g (7.5oz, 1 ½ cups) oats (I use Tesco value ones)
- 150g (5oz, 1 cup) chocolate chips or cut up chocolate
- 1. Preheat the oven to 180˚C (Gas 4, 350˚F).
- 2. If your butter is hard, pop it in the microwave for 15 seconds. Once it’s softened, cream it with the sugar until light and fluffy. You can use granulated or caster sugar, go about 50/50 if the brown sugar you have is light or make it 75% white 25% brown if you’re using demerara.
- 3. Mix in the egg, then add half of the flour, the bicarb, the salt (1 pinch if using salted butter, 2 pinches if not) the vanilla extract and the tablespoon of water and beat well.
- 4. Once combined add the oats, the chocolate chips and the remaining flour.
- 5. Put three sheets of baking paper on three trays and spoon out generous teaspoons of the mixture onto them, leaving space for the mixture to spread out.
- 6. Bake for 10 minutes.
- 7. Remove from the oven and leave on the tray until the cookies have hardened.
- 8. Use a palette knife to loosen them from the paper and leave to fully cool or enjoy lukewarm.
Admittedly, I couldn’t get hold of chocolate chips so I made the ones pictured with a 110g bar of Galaxy, so they don’t look the chocolatey-est. This cookie recipe is quite forgiving, so you can make them with 100% white sugar, they aren’t sensitive like cakes.
Not able to find vanilla? Girl, same. You can swap it with a little bit of maple syrup or some dark rum or bourbon (like Jack Daniels). Don’t have those? Skip it. I won’t tell!