“Baking cookies is comforting, and cookies are the sweetest little bit of comfort food. They are very bite-sized and personal.” ~Sandra Lee
School holidays are almost here, and this is a great recipe for kids in the kitchen. They are tasty, easy and use simple ingredients.
We love these chunky cookies here at the farm – they go well with a cuppa, a tall glass of milk, or a bowl of ice-cream. They are robust enough to hold their shape if they are bouncing around in a tin in the back of the ute while we’re out mustering and fancy enough to please the neighbours when they drop in for a chat and a cup of tea.
The biscuits will store in an airtight tin for one week but never last that long around here. The cookie dough can also be frozen in a log and used at a later date.
This recipe bakes up perfectly well with gluten-free flour if you need that, and is versatile enough that you can substitute raisins, nuts, cornflakes or dried fruit for the choc-chips if preferred. I have sometimes substituted muesli for both the oats and choc-chips if that was all I had to hand.
I hope you enjoy them as much as we do.
- 250 grams of softened butter
- 3 tablespoons of sweetened condensed milk
- 3/4 cup raw sugar (or ordinary sugar if that is all you have)
- 1 and 1/2 cups rolled oats
- 1 and 1/2 cups plain flour
- 1 teaspoon baking powder
- 1 cup of choc chips (I like to use a couple of different types) or a 200-gram block of chocolate broken into chunks
- Heat the oven to moderately slow (160 degrees Celsius or 325 Fahrenheit)
- Line two trays/cookie sheets with baking paper.
- Beat butter, condensed milk and sugar together until pale and creamy. I use an electric mixer for this and it takes a few minutes.
- Dump remaining ingredients in bowl and stir to combine. You can do this on low speed in the mixer or use a wooden spoon.
- Use a dessert spoon to scoop up mixture and roll into balls. Place balls on tray with a little space between them because they will spread when they cook. Press down to flatten the balls slightly with your fingers.
- Bake for fifteen minutes or until golden brown.
- Remove for oven and cool on trays for five minutes then transfer to a wire rack until they are completely cool.
Serve to your friends and family, or eat them all on your own with Netflix for company!
PS – Pop Up Shop and June Workshops:
If you’re looking for some extra support for your spiritual journey check out my upcoming Pop Up Shop, Channelling Night and One Day Workshops in Brisbane 29 June to 1 July.
The Pop Up Shop runs over Friday, Saturday and Sunday. Workshops are over Saturday and Sunday.
On Saturday June 30 I’ll be teaching Foundation Spiritual Practices (the things I used to develop my own psychic and intuitive skills, self-awareness and compassion), and on Sunday July 1 I’ll teach Meditation and Mala Making (this second workshop is brilliant if you are feeling stressed and overwhelmed, stuck or suffering from anxiety or depression). No matter what level you’re at I’ll have something for you on my program. More details here!
All details are on my EVENTS tab at the top of my blog post or here at this link.