Customised Cookies

I love this recipe, it really deals with a cookie craving and you can adapt it so easily. The original recipe was in the Guardian Weekend (January 20 2007) with some other delicious cakes and tarts by Gill Meller. I like adding rolled oats and raisins but this batch was milk and dark chocolate. I’m about to make some oaty ones with dates (dates in cakes and biscuits are always a winner).

The Recipe:

125g unsalted butter
100g unrefined granulated sugar
75g light muscovado sugar
1 egg
2 tsp vanilla extract
150g plain flour
1/2 tsp baking powder
pinch of salt
100g extras – chinks of chocolate, oats, nuts, dried fruit, preserved/crystalised ginger, pinenuts etc….

Oven at 190 degrees, line two baking sheets with baking parchment.
Melt the butter, put the two sugars (I vary the sugars too depending on what I have) in a bowl, pour over the butter and beat well. Break in the egg and add the vanilla, beat to combine. Sift in the flour, bp and salt then stir in your chosen extras.
Dot heaped dessertspoonfuls on the trays leaving plenty of space between. Bake for 10 minutes or until golden brown. Remove from the oven and leave to harden on the tray for a few minutes before lifting up the baking parchment and transferring to a wire rack.

Then, put the kettle on.