Carol Anne's Crunchie Choc Chip Cookies

October 26, 2011
Carol Anne's Crunchie Choc Chip Cookies


Just a few weeks ago, I visited my Mom in Knysna, South Africa.  One afternoon, whilst staying at the farm, I came walking into the kitchen only to be greeted by the heavenly smell of cookies baking. I stopped dead in my tracks and my face lit up with a smile.  The smell instantly evoked memories of my childhood...  This is my mother's recipe, so I've called it Carol Anne's Crunchie Choc Chip Cookies.  This is an incredibly easy recipe to follow and is guaranteed to be "flop proof".  I made a large batch of these cookies last night and I reckon the cookie jar will probably be empty before the weekend!

 
 

 


 
This recipe makes about 3 dozen cookies.  Double up the mixture if you like (it's worth it!)


INGREDIENTS:
2 & 1/2 CUPS CAKE FLOUR 

1 LEVEL TEASPOON BICARB

1 TEASPOON SALT

250G BUTTER - ROOM TEMPERATURE, VERY SOFT

1 & 1/2 CUPS DEMERARA OR NORMAL BROWN SUGAR

1/2 CUP WHITE SUGAR

2 LARGE EGGS


1 TEASPOON VANILLA EXTRACT


2 CUPS OF CHOCOLATE CHIPS (I USED A MIXTURE OF WHITE & DARK)


2 CUPS OF JUNGLE OATS


SET OVEN AT 190 C or 375 F.


METHOD:
Spray or line baking sheets with parchment paper.  (I recommend using parchment paper.)
 

Sift the flour, bicarb & salt into a bowl and whisk to combine.

In another bowl or mixer, beat the butter until smooth.

Add the sugars and beat until fluffy, then add the eggs one by one.

Stir in the vanilla.


Add the flour and then stir in the chips and oats. 

Roll into little balls of roughly 30g, softly press them down onto the parchment paper.
 Don't completely flatten them, they will spread out while baking.  

Space them about 5cm (2 inches) apart - important to leave large enough space otherwise they all get stuck together! 

Bake until lightly brown in colour for about 12 to 15 minutes.

Leave them to cool on tray's for a few minutes to harden and then transfer them with an egg lift to racks to cool completely.


Put the kettle on, make a cup of tea and tuck in as soon as they have cooled down enough to eat! Store in airtight containers to keep them crunchie and yummy

And whilst we are on the subject of chocolate, have you read my new column yet? Click on this link...Confessions of a chocoholic


 
 
 



  

 

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Just Married & Living the good life in London


Janice Bruce-Brand Hi, I'm Janice. I am not a chef, and I am not a photographer - but I love cooking, eating and taking photographs. My mother is a great cook and this is probably where my love for food began. A few years ago, she opened up her own little restaurant in the quaint farming hamlet where I spent roughly 20 years of my youth! By creating this blog, I hope to share with you my curiosity for just about everything in life that relates to food. Those who know me are aware of just how much I love to document my trips and travels. I hope you'll join me for the ride... I promise to keep you suitably entertained (and perhaps even drooling at times!)

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