Double Chocolate Oatmeal Cookies

Hello my lovelies, I come bearing more temptation.

Because that’s how I roll.

Today’s offering is a nice, simple cookie (that is, soft on the inside) that also doubles as a nice hit of fibre. You can do your digestion some good while making your taste buds do the happy dance.

The Double Chocolate referred to is a charming combination of Cocoa (antioxidants!) and Choc chips – the oatmeal (for my Aussie readers) is rolled oats. Really, it’s practically a health food and should be considered suitable for breakfast…

Let us begin.

Get your butter out of the fridge to soften and preheat your oven to 180°C/ 350°F. If you have a stand mixer, fit the paddle attachment and make yourself a cuppa until the butter is softened. You may also wish to pummel a block of dark cooking chocolate should you not wish to use choc chips – like I did.

Cream together the butter and sugars for about 4 minutes. I must confess that, when making this batch, I left out the brown sugar completely as I became distracted by something.

They still turned out beautifully, just not as sweet. Health food, dontchaknow?

After you’ve reached the soft and fluffy consistency, add a dash of vanilla extract and two whole eggs. Beat until thoroughly combined.

20161004_163321

Flour and cocoa for sifting.

At this point most of the dry ingredients can be combined and sifted into a bowl.

Flour and cocoa sifted.

Flour and cocoa sifted.

Add this to the mixing bowl and stir until just combined. Then add the rolled oats and repeat.

Oats are healthy.

Oats are healthy.

Stir those in and add the chocolate pieces. I prefer to use bits from a smashed up block of cooking chocolate, because it gives a different texture to the finished product. You’ll end up with pools of chocolate that blend nicely into the mix. Choc chips are designed to retain their structural integrity and remain recognisable after baking.

You can use whichever method you like. They’re your cookies.

Dark chocolate contains antioxidants. Health food.

Dark chocolate contains antioxidants. Health food.

Then, drop rounded spoonfuls onto a lined baking sheet and bake for 8-10 mins.

Use an ice cream scoop to save on arguments

Use an ice cream scoop to save on arguments.

Leave them to cool on the tray for about 5 minutes before you attempt to move them to a cooling rack. It will save on tears.

Double Chocolate Oatmeal Cookies

  • Servings: 48
  • Difficulty: easy
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Ingredients

70 g softened, unsalted butter

½ cup white sugar

1½ cups brown sugar, firmly packed

2 eggs

1 tsp vanilla extract

1½ cups plain flour

1/3 cup unsweetened cocoa powder

1 tsp baking powder

¼ tsp baking soda

¼ tsp salt

2 cups rolled oats (not quick or minute oats)

1 cup dark chocolate chips.

Method

Heat the oven to 180°C/375°F.

Using an electric mixer and a paddle attachment if possible, cream butter and both sugars together until light and fluffy. This will take about 4 minutes.

Add the eggs and vanilla extract and beat until thoroughly combined.

In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.

Sieve into your butter mixture and blend until just combined.

Stir in the oats.

Stir in the choc chips.

Drop in rounded tablespoons onto a lined baking sheet. Do not flatten.

Bake for 8-10 minutes until set. Cooked cookies will be soft to the touch.

Allow to cool on the baking sheet for 5 minutes before removing to a cooling rack.

Store in an airtight container.

 

 

 

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Mediterranean Morsels

Yum.

This post could quite easily be titled “Yummy things made from bits and pieces in the fridge” but it doesn’t have quite the same ring to it.

It’s true, however.

I came up with this recipe to use a heap of bits that were cluttering up my refrigerator. I had some tri-colour quinoa that was left over from something else, a bit of feta cheese that needed using, a handful (literally) of shredded mozzarella and half a red capsicum that also needed to be used.

It’s also turned stinking hot here again, after a week of almost chilly weather, and I consider finger food to be the way to go at times like these. Finger food in this house means something more-ish, but not junky.

Quinoa can really be quite pretty.

Quinoa can really be quite pretty.

Anyway, I came up with these here yummies to combine all the bits into something that The Boy declared he could, “literally devour by the handful.”

You heard it here first, Folks!

So, I started off with the leftover quinoa. The amount turned out to be two cups worth (which is going to look a whole lot more professional in a recipe), so that’s what I used. If you’ve not cooked quinoa before, you’ll find instructions here. If you don’t have quinoa then cooked rice of any colour or description would also work.

I popped it into a medium sized bowl and stirred in a couple of tablespoons of plain flour to help bind it together (it also gave me time to think about what to do next). If you have a celiac in your family then gluten-free flour will work too.

I’d decided that I wanted to make it a Mediterranean flavoured …whatever… so I added a tablespoonful of an Italian Mixed Herb blend that I had and a teaspoon of minced garlic. From a jar. Sue me.

Still pretty.

Still pretty.

That was all mixed through quite thoroughly, then the red capsicum was diced and added. I was glad it was in there when I saw the finished products as it gave a pop of colour to something that might have been too beige.

Moving on. I also had one spring (green) onion so I sliced it up and added it too. Why not?

Confetti-like capsicum and scallions

Confetti-like capsicum and scallions

Next the Mozzarella went in and I contemplated the feta. I’m not a fan of feta, but The Boy loves it. However, I adore black olives, so I pitted and minced three of those and stirred them through.

Black kalamata olives rock.

Black kalamata olives rock.

Then the feta cheese. I didn’t weigh it, sorry, but I’d say I had about 3/4 of a cup when it was chopped up. That was mixed through too.

The Feta Cheese was next to be deployed.

The Feta Cheese was next to be deployed.

I thought that looked like a rather tasty little mix and stopped adding stuff. If you are a hard-core carnivore, some diced ham or bacon would be a tasty addition too. You’re welcome.

Now, in between all the dicing and mixing I had decided to make something to bake, so at this point I turned the oven on and started gazing soulfully at my baking trays.

I have one for tiny little cupcakes/muffins that I rarely use and which seemed perfect for this, so I retrieved it and then went on the hunt for the paper cases that I knew were in the pantry somewhere

They were found but I didn’t have quite enough, so I just sprayed the empty cups with oil.

The quinoa still needed something to bind it a little more, so I whisked up 2 eggs and mixed them through. Then I filled each cup with about 2 teaspoons full of the quinoa mixture, making sure that a piece of the capsicum could be seen on the top of each cup – because pretty.

Mix in a couple of eggs.

Mix in a couple of eggs.

Then the tray was placed in the oven for 20 mins, until the morsels smelled amazing and the cheese was starting to brown.

All done.

All done.

The Boy followed his nose into the kitchen as they were being retrieved from the oven and I had to stand guard until they were cool enough to eat.

These little mouthfuls of flavour will find their place in lunch boxes during the week, but they would be just as at home at a party or BBQ. They’ll keep in an airtight container in the refrigerator for 2-3 days, but try to bring them up to room temperature again before eating to allow the flavours to develop.

Hint: Get the kids to help you make them and they’ll be more likely to eat them.

Enjoy.

Mediterranean Morsels

Mediterranean Morsels

Mediterranean Morsels

  • Servings: 24 pieces
  • Difficulty: easy
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Ingredients

2 cups cooked quinoa or rice

2 tbsps plain flour

1 tsp crushed garlic

1 tbsp mixed herbs (add a few chilli flakes for a mild bite if you wish)

½ medium red capsicum (bell pepper), diced.

1 spring (green) onion, sliced finely

3 black olives, pips removed and minced finely

½ cup shredded mozzarella

¾ cup diced feta cheese

1 lean rasher of bacon, finely diced (optional)

2 eggs, lightly beaten

Method

Heat oven to 180ºC/350ºF.

Line a mini cupcake tray with paper cases or oil well.

Place quinoa or rice in a medium-sized bowl and add the rest of the ingredients one at a time, stirring well between each.

Fill paper cases with quinoa mix – about 2 rounded teaspoons per case.

Bake for 20 mins.

Allow to cool in the tray before removing to a cooling rack.

Serve at room temperature.

Will keep in an airtight container in the refrigerator for 3-4 days.

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Yum.

Yum.

 

How to make evenly-sized cookies – easily.

 

This post uses some of the content from this one.

Anyone who has ever had to deal with judicially minded offspring or youngsters – you know the ones, “Muuuuum, it’s not fair! Her cookie is bigger than mine!” needs to be able to say “they’re all the same size”; and mean it.

Also, it’s sometimes a useful thing in the adult world to know that everything has the same amount of calories kilojoules bad stuff diet disasters  the portions are all the same size for planning purposes.

So, when I make cookies, I use a metal ice cream scoop with a 1 inch diameter to measure them out onto a paper-lined baking sheet.

A one inch ice cream scoop will save you trouble later...

A one inch ice cream scoop will save you trouble later…

This method means that they are all around the same size which helps with both portion control and arbitrating amongst the youngsters.

We’ve all been there.

It also helps if the kidlings are assisting you with your baking…

Aren't they cute?

Aren’t they cute?

 

It won’t ensure that each child’s portion has the same amount of choc chips if they’re included in your cookie, but the rebuttal to that is that, if they are counting instead of eating, then they aren’t hungry enough for more cookies.

I bought my ice cream scoop on eBay. It was in a set of three, with the largest 2 inches across. They cost me something like $3 including postage from China, so the fact that I really only ever regularly use the one doesn’t bother me as a waste of money.

However, I do use the larger ones for scoops of mashed potato and pumpkin if I want to prettify a dinner serving or use them to top a cottage pie.

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Double Chocolate Cookies.

The Boy's favourite cookies.

These are the cookies that are the way to The Boy’s heart. Every time that I make them for him he gets this far away look in his eyes and lights up like he’s just spotted a litter of kittens.

That’s good, by the way.

This recipe is basically a riff on the Condensed milk chocolate chip cookie recipe I have posted previously. I substitute a few tablespoons of the flour for dutch process cocoa, use chunks instead of chips of chocolate and add a sprinkling of sea salt. It all works.

I shall repeat the recipe with the tweaks in its entirety right here for you though. It will save lots of jumping about – although that may help you to deal with the calories…

It begins with creaming softened butter and caster sugar.

Cream butter and sugar.

Cream butter and sugar.

Then you whip in the condensed milk until combined.

Condensed milk joins the mix.

Condensed milk joins the mix.

Measure out your plain flour, add the cocoa ( I use Dutch process, but you don’t have to) and sift together with the baking powder.

Sift together the flour, cocoa and baking powder.

Sift together the flour, cocoa and baking powder.

Add the lot to your butter mixture and stir well.

That just looks sinful, doesn't it?

That just looks decadent, doesn’t it?

Now, you may choose to use choc chips for this part of the recipe. I use a ‘family-sized’ block of dark cooking chocolate that I have placed in a paper bag and smashed to smithereens with a meat mallet. If you wish to smash things too then you can use whatever heavy implement you have to hand. Enjoy this bit.

Add to the mixing bowl.

Add your chips or chunks of chocolate.

Add your chips or chunks of chocolate.

For a really special touch, add a good pinch of sea salt flakes. The touch of salt serves to intensify the chocolate flavour beautifully. I haven’t tried this with milk chocolate, but with dark chocolate it’s pure heaven.

Use a pinch of sea salt flakes.

Use a pinch of sea salt flakes.

Stir to combine.

Use a metal ice cream scoop with a 1 inch diameter to measure out the cookies onto a paper lined baking sheet.

Use a 1" scoop to measure out your cookies.

Use a 1″ scoop to measure out your cookies.

Press down gently on the top to flatten slightly and pop into a moderately hot oven for around 15 minutes. If you forget to flatten them, then bake for 20 minutes.

Not that I have ever forgotten this step, you understand. Ahem.

Leave them to cool for 5 minutes on the tray before removing to a cake rack to cool completely. They will still be soft when you take them out of the oven.

Also, DO NOT eat a hot cookie. Melted chocolate will burn. You have been warned.

Let your cookies cool completely.

Let your cookies cool completely.

Prepare to look for kittens.

Double Chocolate Cookies

  • Servings: makes 28
  • Difficulty: easy
  • Print

Ingredients

200 g (7 oz) butter, softened

75 g (2¾ oz) caster sugar

125 ml (4 fl oz) sweetened condensed milk

250 g (9 oz) plain or all purpose flour, minus 2 Tablespoons

2 Tbsps Cocoa

1 tsp baking powder

¼ tsp sea salt flakes

300 g (10 ½ oz) chocolate chips or chunks (or less, if you prefer)

Method

Preheat the oven to 180°C/350°F.

Line one or two baking sheets with baking paper.

Beat the butter and sugar together in a large bowl until pale and creamy.

Pour in the condensed milk and beat to combine.

In a separate bowl, sift together flour, cocoa and baking powder.

Add to the butter mixture and mix to combine.

Add the chocolate pieces and salt flakes and stir well.

Roll into tablespoon sized balls (or use an ice cream scoop) and place on the prepared baking sheets, leaving room to spread. Press down gently with your fingertips or a fork to flatten slightly,

Bake 15-18 minutes or until golden.

Remove from oven and allow to sit for 5 minutes before transferring to a cake rake to cool completely.

Cookies will harden on standing.

A full cookie barrel is a happy barrel...

A full cookie barrel is a happy barrel…

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Condensed milk chocolate chip cookies (no eggs).

A full biscuit barrel is a good thing to have.

This is my go-to recipe when I want to make cookies that don’t require thinking.

It comes from a wonderful little book that I bought from Aldi a few years ago, called “Cookies, Slices and Squares.”  I’ve not made a great many of the recipes it contains, but all those I have tried have been amazing.

I like to have some home-made biscuits in the house for The Boy. I’ll make a batch once a fortnight or so, keep most of them in the fridge and put four or five into a tin on the counter for him to nibble with his hot beverage of choice.

The beauty of butter-based cookies like these, is that they are far too hard to eat straight out of the refrigerator. Also, the flavour is much better developed at room temperature…do you see my strategy here? Basically, I’m ensuring that he doesn’t scoff the whole lot at one sitting.

This is a cookie recipe. It’s much softer when finished than Aussie biscuits are – cookies have a ‘cakey’ centre where biscuits are the same hardness all the way through.

condensed milk - ready to go.

condensed milk – ready to go.

This recipe uses sweetened condensed milk instead of eggs. One tin of condensed milk will get me three batches of these cookies. I pour the leftover milk into little jelly jars and keep it in the fridge until I need it. One jelly jar is the exact amount I need for the recipe, so it works out well.

It begins with creaming softened butter and caster sugar.

Cream butter and sugar.

Cream butter and sugar.

Then you whip in the condensed milk until combined.

Condensed milk joins the mix.

Condensed milk joins the mix.

To this plain flour sifted with baking powder is added and stirred in well. The recipe then calls for MASSES of chocolate chips – 300 g of them. This is what a batter with that amount of chips looks like … just for reference purposes.

Lashings and lashings of chocolate chips.

Lashings and lashings of chocolate chips.

Now I am of the belief that no everyday snacking cookie requires this much chocolate in it. I have (obviously) made them with it in the past, but only for special occasions or for gifts. On some occasions I have made up the 300 g with a combination of different types of chips – dark, milk, white and caramel – and it has worked beautifully.

I usually make these with 100 g worth.

Less chocolate works quite well too.

Less chocolate works quite well too.

It still works and no-one feels deprived of chocolate. Really, truly.

I then use a metal ice cream scoop with a 1 inch diameter to measure out the cookies onto a paper lined baking sheet.

A one inch ice cream scoop will save you trouble later...

A one inch ice cream scoop will save you trouble later…

This method means that they are all around the same size which helps with both portion control and arbitrating amongst judicially minded offspring – you know how it goes, “Muuuuum, it’s not fair! Her biscuit is bigger than mine!”

We’ve all been there.

It also helps if the kidlings are assisting you with your baking…

Aren't they cute?

Aren’t they cute?

Press down gently on the top to flatten slightly and pop into a moderately hot oven for around 15 minutes, or until slightly golden.

Yum.

Yum.

Leave them to cool for 5 minutes on the tray before removing to a cake rack to cool completely. They will still be soft when you take them out of the oven.

Also, DO NOT eat a hot cookie. Melted chocolate will burn. You have been warned.

Adequate choc chips for all...

Adequate choc chips for all…

As you can see, the smaller amount of chocolate chips is hardly inadequate.

Transfer to whatever receptacle works for you and enjoy.

The biscuit barrel is full.

The biscuit barrel is full.

Condensed milk chocolate chip cookies

  • Servings: makes 28
  • Difficulty: easy
  • Print

Ingredients

200 g (7 oz) butter, softened

75 g (2¾ oz) caster sugar

125 ml (4 fl oz) sweetened condensed milk

250 g (9 oz) plain or all purpose flour)

1 tsp baking powder

300 g (10 ½ oz) chocolate chips or chunks (or less, if you prefer)

Method

Preheat the oven to 180°C/350°F.

Line one or two baking sheets with baking paper.

Beat the butter and sugar together in a large bowl until pale and creamy.

Pour in the condensed milk and beat to combine.

In a separate bowl, sift together flour and baking powder.

Add to the butter mixture with the chocolate pieces and mix to combine.

Roll into tablespoon sized balls (or use an ice cream scoop) and place on the prepared baking sheets, leaving room to spread. Press down gently with your fingertips or a fork to flatten slightly,

Bake 15-18 minutes or until golden.

Remove from oven and allow to sit for 5 minutes before transferring to a cake rake to cool completely.

Cookies will harden on standing.

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Sweet Quesadillas

I’m pretty sure I saw this on a now defunct kid’s television show, not long after I was retired. Rollercoaster was one of my favourite parts of the day at the time, especially The Secret Show which I still consider to be one of the best shows ever made. Fluffy, fluffy bunnies….

Ahem.

Fresh stuff

Fresh stuff

Anyway, Rollercoaster stopped airing quite a long time ago and I still hadn’t made this recipe.
I bought some bananas this week thinking I might try it sometime, but then this morning this happened.

This is bad.

This is bad.

What better reason to eat something quick, easy and sweet? (Gotta get those blood sugars up…)

On a more serious note, this is a great snack to make with the kids, after school or during the holidays. It takes mere seconds, is relatively healthy – especially if you use wholegrain wraps -but needs adult supervision.

I used a sandwich press (panini), but this could easily be done with a frying pan.

Sandwich press.

Sandwich press.

Basically, grab a flour tortilla or a wrap.  I had this packet already open in my fridge.

That's a wrap.

That’s a wrap.

Zap the closed packet for 30 seconds in the microwave to heat them and make them a little more pliable. Then take one out and fold it in half, like so.

Looks tricky, doesn't it?

Looks tricky, doesn’t it?

Then, peel a banana and slice it thinly. You don’t want it too thick or it may not stick together later.

Slice a banana thinly.

Slice a banana thinly.

I used a Cavendish banana, but I’m willing to bet that a sugar or Lady Finger banana would be even better (if more expensive).

The slices of bananas are then scattered on one half of the inside of the folded wrap, like so:

Start filling your quesadilla.

Start filling your quesadilla.

Use the fold line as a guide as to where to stop.

Then choc chips are added in between the slices. Yum!

You don’t need a great many choc chips, and try to place at least a few on the edge of the wrap to hold it together.

Add choc chips.

Add choc chips.

Using an oil spray, lightly coat the upper and lower plates of the sandwich press once it is heated.

Fold the wrap in half and place it on the press, close, and toast to the level you prefer. When you sneak a peak (you know you will) you’ll see that the chips have melted.

A melting moment...

A melting moment…

Using an egg slice or spatula, remove to a piece of paper towel to cool.

DO NOT eat the quesadilla immediately!

The chocolate is hot and will burn.

Distract children with making further servings. We found three wraps was a perfect snack size for two adults.

When you have finished. Wipe the sandwich press with a piece of paper towel, turn it off and put it out of reach and THEN cut your snacks into wedges and serve.

If you don’t own a sandwich press, then a non-stick frying pan on a medium heat will work too. Just remember to press on the top of the folded wrap to encourage the two sides to stick together. Turn once.

Hungry?

Hungry?

You may not use all of a banana, depending on its size. Anyone wanting seconds should be given the banana to eat IMHO.

Enjoy!

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Apple and Oat Bars

Stay calm and eat Apple and Oat Bars...

Last night, The Boy declared – out of the blue – that I should do a muesli (granola) bar recipe. Because school goes back next week or something and this could be useful to people.

I think he just wanted muesli bars.

I also think he could have told me before I did the fortnight’s shopping and could stock up on the expensive stuff that goes into these snacks.

So, I compromised. I’m good at that.

I made these little Apple and Oat Bars from stuff I already had and which – most likely – you already have too. Because that is how we roll in the Budget Bounty kitchen.

Simple AND good-for-you-ish.

Simple AND good-for-you-ish.

The recipe for these came from one of the first cookbooks I ever bought for my now massive collection. It’s called Good Cooking by the people at Good Housekeeping and was published way back in 1988. Which is why I have changed one of the ingredients from margarine to butter…

It’s a recipe that literally takes only minutes to put together and which you could quite easily do with smaller versions of yourself HELPING.  Ahem.

You will need some butter, some honey, some brown sugar, some rolled oats and an apple or two. Also a bowl, a baking tin and a microwave proof jug and spatula.  Sound complicated?

After setting your oven to 190°C get out a set of scales and your microwave proof jug. Into your jug measure your butter, brown sugar and honey, like so:

Melt these things together.

Melt these things together.

Heat them for 1 minute at a time at 80% power until the butter is melted. You can do this in a saucepan on the stove, if you wish.

While it is melting, measure the oats into a medium sized mixing bowl and line a baking tin with parchment. The original recipe called for an 18 cm/7 inch square cake tin.

Pour your now liquid ingredients into the oats and mix well.

Add the wet to the dry. Stir.

Add the wet to the dry. Stir.

Press half this mixture into the base of your tin. Do NOT do what I did and use a silicon tray. You want the oats to crisp up and they just get soggy if you follow my example. Honestly.

Press half your oats into something that isn't silicon and is preferably metal...

Press half your oats into something that isn’t silicon and is preferably metal…

Now get a large cooking apple (around 250 g worth), peel it and slice it thinly.  Arrange the apple slices in overlapping rows to cover the oat base.

Cover your base with overlapping slices of apple.

Cover your base with overlapping slices of apple.

Sprinkle your slices with cinnamon. I was cooking for an adult who likes it, so I also used ground ginger on mine.

Sprinkle with your choice of spice.

Sprinkle with your choice of spice.

Top with the rest of the oats, press down firmly and bake for 30 to 40 minutes or until golden brown and crisp.

Cut it into portions while still hot and in the pan. Leave in the tin to cool. You want your butter and honey to set before you try to move anything, or it will all fall apart.

Elevenses, Anyone?

Elevenses, Anyone?

Store in an airtight container somewhere cool. Wrap in cling film and send as part of a school lunch, serve as an after school snack or use to accompany a much deserved cuppa.

Easy. Affordable. Tasty.

Apple and Oat Bars

  • Servings: 12 -15
  • Difficulty: easy
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Ingredients

100 g/4 oz butter

60 g/2½ oz brown sugar

2 tbsp honey

225 g/8 oz rolled oats

1 large cooking apple (250 g/9 oz) peeled, cored and thinly sliced

ground cinnamon.

Method

Heat oven to 190°C/ 375°F.

Lightly grease or line an 18 cm/ 7 inch square shallow baking tin.

In a microwave proof jug or bowl, combine the first three ingredients and heat at 80% power for 1 minute intervals until melted. Stir together. This may be done in a small saucepan on the stove top if wished.

Measure the oats into a medium-sized bowl. Pour liquid ingredients over the oats and mix well.

Divide the mixture in two and press half into the base of your prepared tin.

Arrange the sliced apple over the top of the oats in overlapping rows.

Sprinkle with cinnamon.

Top with the remaining oats and press down gently.

Bake for 30-40 minutes until golden brown and crisp.

Cut into slices while still hot and then leave in the tin until cool.

Variations:

  • For a gluten-free version, substitute a gluten free muesli or granola mix for the rolled oats.
  • Try using different spices for variety. A Pumpkin Pie spice mix might be just the thing for you.
  • Sprinkle a handful of sultanas over with the cinnamon.
  • Add a scattering of choc chips over the apple for a special treat.