There is nothing worse than a chocolate chunk cookie that lacks in chunks, therefore the most important thing to remember when making cookies is to go completely overboard with the amount of chunks/chips you add to the recipe, seriously don’t hold back! Now let me describe these cookies to you… they’re soft, chewy, puffy and every bite is packed with gooey milk and white chocolate chunks. Can you resist? I thought not, grab your ingredients and get mixing up that cookie dough. Enjoy people!
Who doesn’t love a cookie tower?
Ingredients (makes 12 cookies)
30g caster sugar
30g light brown soft sugar
57g unsalted butter, soft
75g self-raising flour
small pinch of salt
small pinch of bicarbonate of soda
15g cocoa powder
1 medium egg
1/4 tsp vanilla extract
80g white chocolate chunks
80g milk chocolate chunks
Sift the flour, cocoa, bicarbonate and sugars together in a large bowl. In a jug whisk the egg and vanilla extract together until frothy. Add this to the bowl along with the butter and chocolate chunks. Mix all together with a wooden spoon until combined. Chill the dough in the fridge for at least 30 minutes or overnight.*
Preheat the oven to 180°C and line a baking tray with greaseproof paper and remove the cookie dough from the fridge. Take a round tbsp of the mixture for each cookie and spoon onto the baking tray, push a few extra chocolate chunks into the top of each cookie. Bake for 8 minutes and no more, cookies should appear just firm on the edges and soft in the middle. Leave to cool and enjoy!
* Wondering why you should chill cookie dough? Is it really necessary? In my opinion yes! The ingredients in your cookie dough will have time to ‘rest’ improving not only the texture but the flavour too. It will also prevent your cookies from expanding too much and help them retain their shape.
These oatmeal clusters are proof that you should never judge a book by it’s cover. I can admit that they may not look overly appetizing but boy did they taste good! My recipe will give you 9 perfectly sized clusters that have a deliciously soft centre and are packed with flavour and goodness. Each bite will give you an instant hit of energy and are great to grab as a quick snack, not to mention they are only 76 calories each!
Ingredients (makes 9 clusters)
1 medium banana, ripe
75g rolled oats
18g flaked almonds
80g unsweetened apple sauce
1/4 tsp ground cinnamon
Pinch ground cloves
Pinch ground nutmeg
1/2 tsp vanilla extract
Preheat oven to 180°C and line a baking tray with baking parchment.
In a bowl mash together the banana and applesauce. Add the spices, salt and vanilla and mix. Add the oats, nuts and raisins and fold together until combined.
Take a desert spoon sized of the cookie dough and place it onto the baking tray. Repeat until you have 9 equally sized cookies leaving 1-2 inches between, flatten them slightly. Bake in the oven for 12 minutes.
Nutrional Information (per cluster)
0g Saturated Fat
Oreos + Brownies = Brownieos! I just can’t stop experimenting with brownies, it’s become a bit of an obsession of mine which is not helping my health kick! However, who can resist a soft baked Oreo cookie sandwiched between rich fudgey brownie? This recipe makes 12 large brownies each one stuffed with a Oreo adding a layer of crunch to contrast the soft gooey brownie texture. So, fellow brownie & Oreo lovers meet my newest invention… Brownieos!
Ingredients (makes 12 brownies)
150g unsalted butter (soft)
150g self-raising flour
170g 70% dark chocolate
225g caster sugar
2 medium eggs (at room temp)
1 pack of Oreo cookies
Preheat the oven to 180°C. Lightly grease a 23cm square baking tin with a little butter.
Melt the butter and chocolate in a bowl set over a pan of water on a low heat. Once melted, leave on the side to cool.
In a separate bowl whisk together the sugar and eggs. Then pour in the cooled chocolate and butter mixture. Add the flour and fold all ingredients together with a large spoon/spatula until you have a thick brownie mixture.
Pour half of the mixture into your baking tin and smooth over with a palette knife. Place 12 Oreo cookies evenly spread apart onto the mixture. Finally, spoon over the remaining brownie mix and use a palette knife to carefully spread it over the Oreos to completely cover them and fill the edges of the tin.
Bake for 18-20 minutes. (The top of the brownies should be starting to crack & a skewer in the middle will be slightly covered in brownie mixture). Cool completely then cut into 12 squares.