Anyone else completely sucked up in a series? I know this is the most unlikely time of the year to come up with this (like really, why can’t I just settle for picnicking and grilling now?!), but I honestly can’t stop watching Lie to Me. Well, that and eating cookies. My rather worrisome new habits aside, these cookies are really worth talking about.
I used to be sceptical about cookies as they take some care and time, but these days I really start to warm up to the concept. There is something incredibly inviting having homemade cookies around.
It *might* have something to do with the fact that it is perfectly unnoticeable to have a cookie yourself before taking a batch outdoors. How often would you already take a slice out of a piece of cake before bringing it to a party or bringing it out of the kitchen?
I know!! Well, cookies more or less solve this problem. Have a wonderful weekend, filled to the brim with coffee and cookies. 😉
- Makes around 12 large cookies
- Recipe adapted from Joy the Baker
- 100 grams of wholeweat flour
- 100 grams of steelcut (or old-fashioned) oats
- 15 grams (or 1 tablespoon of baking powder)
- 1 teaspoon of salt
- 113 grams softened butter
- 120 grams of granulated sugar
- 30 grams of vanilla essence
- 1 egg
- 75 grams of chopped white chocolate (optional, if you leave it out, just bring the sugar up with 30 grams)
- 150 grams of sprinkles, to roll the cookie dough in
- Notes on this recipe: I have used a combination of wholeweat flour and oats to create a cookie that has a little more structre, it can easily be replace for 200 grams of all-purpose flour. Several experiments have lead to the conclusion that ‘sturdy’ sprinkles work best for this type of cookie (if you feel like they’re hard when you put them into your mouth, they’re perfect for these cookies). Softer sprinkles tend to dissolve or ‘leak’ their color onto the cookie (even worse, all these pretty ‘pearl’ / ball-shaped decoration completely melts and turns your cookies into a puddle).
- Mix the butter, sugar, salt and vanilla with your handmixer or kitchen machine until it looks slightly fluffy. Add the egg and mix again. Incorporate the flour, baking powder and white chocolate with a spatula (mixing might make the dough tough).
- Add your sprinkles to a shallow plate or bowl.
- Form balls of the dough with an ice cream scoop or two tablespoon and drop it into the sprinkles.
- Place them on baking paper and bake in a moderately hot oven on 180 degrees Celsius for about 15 minutes (keep an eye on them). I prefer them being slightly underbaked, but you can also leave them in the oven a bit longer if you like your cookies a little harder.
- What I discovered is that this cookies maybe even look prettier when turned upside down as the sprinkles are really neatly pressed underneath the cookie dough.
- However you decide to serve them, enjoy and have a wonderful weekend!