Loaded Cookies

First it was Loaded Brownies. Then it was Loaded Nachos. And now I have progressed to Loaded Cookies. And all these lead to one thing and one thing only - a loaded tummy.

So whatever happened to the "I swear I will only eat carbohydrates once a week"? Nehhhh... You knew that wouldn't hold out, did you? (hangat-hangat tahi ayam aje)

It was Deepavali and I was at home, happy as a lark. No stress, no worries, with all the time in the world to do whatever I liked. And when I have nothing to do (actually there was plenty to do - weeding the garden, the laundry, the curtains, in other words the not-so-fun-stuff) I will think of something to bake.

And just the other day, I printed a recipe from That Skinny Chick Can Bake and it was her Loaded Oatmeal Cookies. I haven't baked cookies in a while and those loaded cookies looked awesome. Well, there is plenty of stuff that I have in the pantry for loading the cookies.

There's muesli (purchased with the noble intention of making a healthy breakfast. Yeah, right), a bar of Milk Chocolate Peanut Toffee Cookie Bar (that's quiet a mouthful), a half pack of opened chocolate chips (surprise surprise they are still there) and a bag of dried cranberries (why I bought this is beyond me).

The rest is easy. You don't even need to use an electric mixer. Just get your good old spatula and "kiau kiau kiau" (mix mix mix). Just cream the butter and sugar until fluffy (yes, your arm will get tired) and then add in the vanilla and eggs. Then dump in the flour, give another good mix and then add in the muesli, chopped chocolate bar, chocolate chips and dried cranberries. 

I used a small ice cream scoop to scoop the dough and the size is just right. These cookies are fully loaded with ingredients and they have a very stable structure, hence they do not spread. When I baked the first batch, I had to use a fork to flatten them at half time. So when preparing the next batches, I pressed the cookies using a fork to flatten them. 

These cookies were baked at 160C for 16 minutes, which appears to be my magic number as the cookies were crunchy. If you prefer chewy cookies, bake for a shorter time. I told myself that I will just taste one or two and not go berserk. Behave madam!

About the sugar. When I tasted these cookies, they were barely sweet with bursts of sweetness coming from the chocolate. I couldn't remember how much sugar I put and luckily I still hadn't washed my measuring cups. On close inspection (technique learnt from CSI), I saw traces of sugar on the 1/4 cup. I think I can go 1/2 cup next time (original recipe calls for 2 cups).

I ate only three, OK? The rest I stashed away in freezer bags and they are stored in airtight containers in the freezer like so.

Nope, I am not sharing my cookies. Not this time. They are too good to be given away. I know I am being selfish and greedy. At least I'm being honest.

This recipe makes 53 cookies (including the ones I ate) if using the small ice cream scoop (it's about 1.5 tablespoons). If you ask me, which is easier, baking a cake or cookies, I'll say hands down it's cookies. You don't have to prepare and grease a cake tin, worry about over mixing your dough, or over/under baking. It comes out good all the time. 

So if you have bits and pieces of chocolate, dried fruits or oats (purposely) leftover in your pantry, these cookies are the perfect way to use them up.

Loaded Cookies

Recipe source : Adapted from That Skinny Chick Can Bake

Ingredients :

- 250g self-raising flour

- 250g butter, softened

- 2 eggs

- 1.5 tsp vanilla extract

- 1/4 cup white sugar (I will use 1/2 cup in future and if you have a sweet tooth you can go upwards of 1 cup or up to 2 cups as per original recipe)

- 1 cup chocolate chips

- 1 bar Cadbury's Milk Chocolate Peanut Toffee Cookie Bar (chopped into small pieces)

- 1 cup dried cranberries

- 2 cups muesli/oats

Method :

1. In a mixing bowl, cream butter and sugar until light and fluffy.

2. Add vanilla extract and mix.

3. Add eggs, one at a time, beating well after each addition.

4. Fold in flour and mix well.

5. Add muesli and chopped chocolate and mix well.

6. Add chocolate chips and dried cranberries and mix well.

7. Using a small ice cream scoop (or you can sue two spoons), place the dough onto a lined baking tray. Use a fork to press and flatten the dough.
8. Bake at 160C for 16 minutes (rotate the tray at half time for even baking) or until the cookies are brown (if you prefer chewy cookies, bake for about 12 minutes)