Today’s going to be a short one because I was late to blogging-hour and don’t know what I’m supposed to be writing. What I like to do when I’m stressed, or trying to destress is cook or bake. This weekend was a bank holiday weekend, and I’ve got loads of things happening at the same time in May, so I wanted to make sure I could properly destress this weekend. I ended up cooking a lot, and baking some cookies. Not only is cooking and baking fun, but you usually end up with something delicious in the end too!
So, since I made cookies this weekend, and I don’t know what to write about, so you’re getting the recipe today. It’s something I kind of made up, but is based on my chocolate chip cookie recipe (that I initially found somewhere online, and then played around with until it was just how I liked it).
So you’re going to need:
1/2c dark brown sugar
1/2c caster sugar
a little bit of Almond extract
2 1/4c flour
1/2c Müsli with nuts
some baking powder
a handful of freeze dried strawberries
Preheat your oven to 180C
As with every good cookie recipe, you start with soft butter and beat that until it’s super soft and doesn’t have any clumps (until it’s pale if you want to be super fancy, but I don’t have an electric mixer and use a spatula to make my cookies, so I don’t really do that most of the time). Then you add both the sugars until everything is well combined. Add in the almond extract and turn your kitchen into what I imagine a marzipan factory to smell like.
Once all of that is well combined and smooth, add in 1c of your flour. Then add the müsli, cranberries, raisins, baking powder, and freeze dried strawberries and combine. Then add the rest of the flour. Don’t over-mix at this stage, as you don’t want your cookies to go too flat when baking.
If you can resist the urge to immediately bake them, let the cookies rest a bit before baking them.
Then dollop them onto a baking sheet and bake at 180C for 15-30 mins. depending on the size of your cookies. I ended up baking mine for around 20 mins.