The end of January is upon us. It's the season of birthdays, and that calls for cookies! You all know how much I love cookies, so that is exactly what I went looking for when I got my January Secret Recipe Club assignment: Lavender and Lovage! Karen has a lovely blog filled with herbs, seasonal cooking, and fabulous photographs. Oddly, I've missed having to make crazy conversions from American to European measurements now that I'm back in the States, so I was thrilled that her measurements were in grams. Of course, then I proceeded to break out Bender's scale for measuring hops and measured everything in grams instead of converting. Ah, the wonder that is my mind.
These cookies were delightful. I have changed a few things up from the original recipe, but that had more to do with my lack of all-purpose flour and a hankering for toffee than anything else!
|I used this baking opportunity as an excuse to break out my Christmas presents!|
Jumbles: Chocolate Chip and Oatmeal Cookies
minimally adapted from Karen at Lavender and Lovage
75g caster sugar
75g soft brown sugar
1 large egg (beaten)
1 teaspoon vanilla extract
125g all purpose flour
50g self-rising flour
50g chocolate chips and/or heath bits
- Pre-heat oven to 375F. Grease and/or line two baking trays.
- Gently melt the butter in a large saucepan and then take off the heat and add both the sugars, mix well before adding the rest of the ingredients, stirring them well.
- Using a large spoon, scoop the mixture into small mounds on the prepared baking trays, making sure they are set well apart as they spread during baking.
- Bake in pre-heated oven for 10 to 15 minutes until JUST golden brown and just firm, they firm up a lot on cooling.
- Allow them to cool for 2 minutes on the tray before carefully transferring them to a wire rack to cool completely.
- Store in an airtight container for up to one week.