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
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!