Recipe Description
The ‘Let’s ‘bake’ this happen more often’ recipe series:
Oat & Cranberries Cookies – you will be pairing one of the world’s healthiest grain & superfood in your favourite munch.
Almond Cookies – almond has become increasingly popular of late, have a take on these!
Easy Homemade Dark Chocolate Cookies – complete our recommendations with this classic all-time favourite – Easy Homemade Dark Chocolate Cookies, filled with chocolatey goodness.
Recipe Ingredient
- For Oat & Cranberries Cookies
- 130g butter
- 120g castor sugar
- 1 small egg
- 1/2 tsp vanilla essence
- 1 tbsp evaporated milk
- 1/8 tsp salt
- 200g self-raising flour
- 60g instant oats
- 60g dried cranberries
- For Almond Cookies
- 120g butter
- 60g castor sugar
- 1/2 tsp vanilla essence
- 2 tbsp honey
- Pinch of salt
- 180g plain flour, sifted
- 1/2 tsp bicarbonate of soda
- 1/2 cup almond strip
- For Easy Homemade Dark Chocolate Cookies
- 125g Butter
- 125g Soft Brown Sugar
- 25g Castor Sugar
- 1 Egg
- 1 tsp Sea salt
- 180g self-raising flour
- 25g Cocoa Powder (Unsweetened)
- 175g Cooking Chocolate Chunks / Chips
Instructions
- Preheat oven to 180°C and line baking sheets with parchment paper.
- Cream butter, sugar, essence, evaporated milk and egg until light and fluffy.
- Sift salt and self-raising flour together. Add to the butter mixture. Stir in oats and cranberries. Mix into a well-combined dough.
- Roll pieces of dough into small balls and place them on the prepared baking sheets. Flatten slightly with a fork.
- Bake for 15 minutes until golden brown. Leave cookies to cool on the baking sheets for five to 10 minutes then transfer onto wire racks to cool completely.
- Line cookie trays with greased baking paper. Cream butter, castor sugar and vanilla essence until light and creamy. Beat in honey and salt until well combined.
- Fold in sifted flour, bicarbonate of soda, desiccated coconut and macadamia nuts. Mix well into a dough.
- Shape into balls the size of small limes. Press down slightly and place them onto prepared trays. Bake in preheated oven at 180°C for 15-20 minutes.
- Cool for 1-2 minutes then transfer the cookies onto a wire rack to cool completely before storing in an airtight container.
- Preheat the oven to 150°C and line baking sheets with parchment paper.
- Finely chop the dark chocolate chunks with knife and set aside
- In a mixing bowl, cream butter (in room temperature), both sugars and salt until like and fluffy. Then add in the egg and mix well
- Sift together the flour, cocoa powder and baking soda and fold it into a soft dough, and mix in the chopped chocolate.
- Lastly, use your hand to roll the cookie dough into balls and bake them for 10 minutes or until spread and slightly puffed.
For Oat & Cranberries Cookies
For Almond Cookies
For Easy Homemade Dark Chocolate Cookies