Now that the school routine is down pat………oh no wait, I forgot it was library day yesterday and keira had to help the librarian and draw a picture instead of borrow books and was devastated. OK, so to put it another way. Now that I’m starting to feel on top of it all – I am getting back into my baking again. Woo hoo.
not the most attractive cookies but this is all that is left of 24 cookies this morning
Now, back to baking. The only cookie recipe I use these days is my one cup recipe. Why? Well, because it’s just so easy, I always have the ingredients on hand and because I always remember how much to put in of everything – 1 cup! And on Saturday night a school mum told me she put seeds in her cookies. It was like a revelation to me as I am a huge fan of pecans in mine but I can’t put them in for school. And so here is my one cup cookie recipe made better…………….and it’s low fat too! Now you’re talking!
150g margerine or 200g butter, melted (I use nutelex)
1 cup flour (whatever you have in the pantry)
1 cup sugar (caster or brown)
1 cup oats (I use whole)
1 cup raisins
Melt margerine and add to dry ingredients. Stir to combine and then roll tablespooons full of mixture into balls, place on lined baking trays and flatten. I actually just place them in blobs on the tray, but that’s me! Bake for 20-25 minutes in a 180 degree oven (I have to use 190 degrees because my gas oven is so basic). Then cool on baking trays and enjoy.
late night baking – these babies are hot out of the oven
I love a few of these warm with a cup of coffee and I’ve put in brackets what I use just in case you were wondering. For buttery cookies, well just use butter instead of margerine. This recipe will make 24 cookies which could last you a few days…….or 24 hours if you live in this house. Retro daddy, have you been into my biscuits?