Big-Kid Party Cookies (Chewy Golden Oat Cookies)
There’s nothing like a cheeky guilt-trip from a colleague to get me baking.
Picture the scene: It’s 11.30pm on a Saturday evening in a dark room in west London, full of banks and banks of TV screens. The night shift workers have been in for a couple of hours and are settled in, the late shift workers are 10hours into a 12hour shift. A voice from behind us: ‘Fancy a tea’? Three heads simultaneously swivel round as faces light up with delight. ‘Ooh yes, I could really do with a brew’. At this point in the late shift, only tea will get us through those last few hours, keeping us alert to subtitles, glitches, announcements and rude language. A few minutes later the kind colleague returns with a tray of restorative caffeine….and that’s when it happens…. “you know what would go really well with this tea?” comments J, “a piece of cake. But y’know, the cakes seem to have dried up a bit recently” <pointed stare at me>. Now, as my last post will prove, this is not true. There has been cake within the last week, it’s just that J wasn’t around for it, but that doesn’t matter. I will not have my name sullied by albeit unfounded allegations of baking-block. And so I baked. I’m such a soft touch.
I wasn’t sure what to make so I thought that it was an excellent time to turn to the Random Recipe challenge. This month’s theme is anything baked, to celebrate Bealleau Kitchen‘s 2nd birthday. I randomly selected Chewy Golden Cookies from Marks and Spencer’s Easy Baking recipe book. It’s a brilliant little book full of uncomplicated recipes, with each recipe taking up one page for instructions and one for a full-page picture. The lay out and the un-fussy photography makes it feel really accessible – I thoroughly recommend it. And so I bring you “Big-kid party cookies” which is a slightly adapted and party-ified version of the recipe. I added a whole load of chocolate sprinkles (well actually they were hagelslag) and sprinkled the top of the cookies with coloured choco-beans from Silver Spoon.
Big-Kid Party Cookies
(from Marks and Spencer’s Easy Baking recipe book)
Makes 20 (easily)
6oz soft light brown sugar
12oz golden syrup (I ran out as 9oz so used extra light brown sugar for the remaining 3oz – seemed to work)
2 egg whites
6 oz rolled oats
6.6oz plain flour
pinch of salt
1tsp baking powder
lots of chocolate sprinkles and some chocolate beans (optional for party-ification)
Preheat oven to 180c / 350f / Gas Mark 4
Put the egg whites, butter, sugar and syrup into a big bowl beat together
Slowly pour in oats, flour, salt baking powder and sprinkles, beating until well mixed
Use an ice-cream scoop to scoop small blobs out and onto a greased baking tray, leaving plenty of room for spreading.
Bake until turning golden, about 12 mins. Half way through baking open the oven and carefully sprinkle the chocolate beans over the cookies. I say half way through, as by this point they will have spread out and therefore you can be more fair with your allocation of chocolate. If that doesn’t bother you, you can put them on before you put the dough in the oven.
Leave to cool before moving them as they only harden up once they are cool.
Update: these all got hoovered up before J who requested them even got into work. Should have held some in reserve. Still, I think that definitely means a thumbs up from the gang.