Wednesday, 12 March 2014

The BEST Cookie Recipe Ever!!! (and a bonus GF muesli biscuit)

Left: GF Muesli Biscuit
Back: Choc Chip & M&M Cookie
Right: Salted Peanut, Pretzel & Chocolate Cookie
Big call, I know but everyone who eats these cookies raves about them.  It is such a versatile recipe that you can add any flavours you fancy. Just as a bonus I've added a GF biscuit recipe at the end (yes, I know the ones on the plate above have now been contaminated with gluten.)

M&M Choc Chip Cookies
Salted Peanut, Pretzel & Chocolate Cookie

White Chocolate & Macadamia Cookie
These three cookies come from the same base recipe which I originally read on a forum (with no original author identified.)

I have made these with various fillings
-M&M and choc chip
-Salted peanut, pretzel & chocolate
-White chocolate & macadamia nut
-Triple chocolate
-Pistachio & cranberry
-Shredded coconut & apricot

...basically the options are endless, simple substitute 1 1/2 cups of whatever you like instead of M&aMs and choc bits in the recipe below. If you want chocolate cookies, add 2 tbsp cocoa powder.

The BEST Cookie Recipe
Makes 36

125g unsalted butter, softened
1/2 cup brown sugar
1/2 cup caster sugar
1 egg
1 tsp vanilla extract
1 3/4 cup SR flour
1/2 tsp salt
3/4 cup M&Ms
3/4 cup choc bits

Preheat oven to 180 degrees.
Cream butter and sugars until light and fluffy.
Add vanilla and egg and beat until combined.
Add flour and salt and beat until just combined.
Stir through M&Ms and choc bits (or whatever you're using) then into walnut sized balls.
Place onto a lined oven tray and slightly flatten.
Bake for 12 minutes or until just starting to turn golden.

*If you overbake they will go crunchy
**The raw dough freezes really well, either form into a long long and wrap in cling film or freeze as pre-portioned disks.

And for something different...

Gluten Free Muesli Biscuits
I made these GF biscuits after reading the recipe on the back of the Carmen's Deluxe Gluten Free Muesli box.  They are so delicious that they are great for everyone to enjoy. They taste a lot like fruity ANZAC biscuits.

Gluten Free Muesli Biscuits (adapted from Carman's)
Makes 24

1 1/2 cups GF Muesli
1 cup shredded coconut
1/2 cup almond meal
1/2 cup mixed seeds
1/2 cup GF flour
1/2 cup brown sugar (or coconut sugar)
1 tbsp honey or rice malt syrup
200g butter, melted
1 egg, lightly beaten

Preheat oven to 180 degrees.
Place all dry ingredients in a mixing bowl, stir to distribute ingredients evenly.
Add wet ingredients and stir to combine.
Roll into walnut-sized balls and place onto a lined tray, press gently to flatten.
Bake for 12 minutes or until golden.

Sarah xx