Craggy Cookies

I really like these, though avoid doing as I once did and adding double the recommended amount of cocoa powder, as that will make for a very bitter cookie. Plus, they contain oats, and are therefore by definition* very good for you. Low GI or somesuch twaddle, you see.

(makes 25)

125g butter
85g light brown sugar
85g caster sugar
1 large egg
120g self raising flour
1/2 tsp baking powder
50g cocoa
100g oats (or just plain flour)
100g white chocolate, chopped
100g milk or dark chocolate, chopped
(optional: 1/2 cup dried cranberries or raisins)

  1. Put the butter and sugar in a bowl and beat with a wooden spoon until pale and creamy.
  2. Beat in the egg, scraping in all the mixture from around the sides of the bowl.
  3. Add the flour, baking powder, cocoa powder, and oats and stir until well mixed.
  4. Sprinkle the chopped chocolate into the bowl and stir to form a stiff paste.
  5. Take a spoonful of the mixture and place it on a greased baking tray, pushing it off the spoon with another spoon.
  6. Bake for 10-12 minutes at gas mark 4 / 180oC until risen and ‘craggy’. The biscuits will still feel soft but will turn crisp as they cool.
  7. After 2-3 minutes, transfer to a wire rack using a palette knife. Allow to cool completely before storing in an airtight container.

(via: Waitrose)

*my definition, that is, which is admittedly as spurious as Wikipedia sometimes is, and which others have a tendency to mock… other such definitions include “if it’s home baking, the calories don’t count”.


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