Good Cookies, Bad Cookies?
Are you worried about cookies? Well don’t worry about our cookies, because here at Cupcake and Bake, no cookie is a bad cookie!
There has been a lot in the news over the last few days about the new “Cookie Law” that came into force on May 26th, but its got nothing to do with edible cookies – its all about the internet “bad guy” cookies that track how you use websites and enable website owners to gain valuable information about you and your online shopping & browsing habits. If you’d like to learn more about the techie-type cookies click here.
In Cupcake and Bake land however, rest assured all cookies are made with the best of motives… intended to bring a little pleasure to those who eat them!
Take my father-in-law Jim for example (he is the handsome chap above!). About a month ago he broke his femur (the big bone at the top of your leg) and ever since he has been in hospital trying to get himself all mended. Trouble is, at 83, your bones don’t tend to mend that quickly, and poor Jim has been stuck in a hospital ward and, even though the nurses and doctors are looking after him admirably, quite honestly he is missing his nearest and dearest and all his home comforts.
So, last weekend, I decided to take a few homemade cookies when I went to visit him, all wrapped up in a cello bag and tied with blue ribbon, and I have to say that his face was a picture when I gave them to him! Not only was he looking forward to a sweet treat (smuggled “contraband cookies” no less) but it reminded him that even though he isn’t at home right now, he is always in our hearts and minds.
My recipe for “Oaty Mixed Fruit Cookies” follows. Why not make a batch today, they take no time at all!!
Oaty Mixed Fruit Cookies
270g unsalted butter, 160g caster sugar, 160g light brown sugar, 2 large eggs, half tsp vanilla extract, 380g plain flour, 1 tsp salt, 1 tsp bicaronate of soda, 1 tsp of mixed spice, 110g porridge oats (rolled), 230g of mixed dried fruit (sultanas, raisins and mixed peel)
Turn on the oven, to a temperature of Gas 3 (170 degrees C/325 degrees F)
Mix the butter and both sugars together with an electric or freestanding mixer until creamy. Add the two eggs, one at a time ensuring they are well incorporated, followed by the vanilla extract. Sift together the salts and flour and spice, add the oats and mix well. Then add the dry ingredients to the butter/sugar and mix well – this can be done at a slowish speed with the electric mixer. Finally, fold in the dried fruit with a wooden spoon. At this stage you really need to “get your hands in” and pull together the mixture to a scrummy cookie dough.
Pull off equal sized balls of dough, maybe a little bigger than a walnut, rolling between your palms and then place on a baking tray (pre-lined with greaseproof or baking paper). You should get between 20 and 25 cookies from the mix depending on the size you have made each dough ball.
Bake for about 15 minutes, watching carefully to make sure they don’t “catch” or burn! Let them cool on a baking sheet for a few minutes before removing them to a cooling rack. Eat when cold.