Anything Cookies
Photography by Olivia Galletly.
A great way to use up any pantry staples. Substitute the chocolate, macadamia nuts and cornflakes for any of your favourite nuts, cereals or chocolate.
INGREDIENTS
125 grams butter, softened
100 grams each soft brown sugar and caster sugar
1 large egg, size 7
2 teaspoons vanilla extract
150 grams rolled oats
180 grams plain flour
½ teaspoon each baking powder and baking soda
200 grams chocolate, roughly chopped
110 grams macadamia nuts, chopped
30 grams cornflakes
sea salt for sprinkling
METHOD
Equipment: Line three baking trays with baking paper.
In a large bowl, cream the butter and sugars until light and fluffy. Add the egg and vanilla extract and mix until well incorporated. Add the rolled oats and sift in the flour, baking powder and baking soda. Add the chocolate, nuts and cornflakes and mix until just combined.
Place the dough in the fridge for 1 hour. Preheat the oven to 180ºC.
Roll the dough into golf ball-sized balls. Place on the prepared baking trays roughly 4cm apart.
Bake for 10-12 minutes, or until golden brown. When still warm, sprinkle over some sea salt. Makes 30 cookies
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Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!