Chocolate Peanut Cookies

The sixth recipe in my Simple Cookies series

100g Butter (at room temperature)
50g crunchy peanut butter
125g Caster sugar (you can use a mix of caster and soft brown sugar)
1 Egg
250g Self-raising flour
25g Cocoa powder

Using a mixer with a paddle/beater attachment, beat the sugar, butter and peanut butter until it is light and creamy.  Add in the egg and beat for another minute.  Next add in the flour and cocoa powder and mix this in slowly until just combined.

Using a 2oz cookie scoop, scoop the dough onto a parchment lined baking sheet.  The mix makes 12-15 cookies.  You can use two spoons to place dollops of the mixture on the sheet either.  Place in a preheated oven at 190ºC for 12-15 mins.  They should be just turning a light golden brown.  Allow to cool for 3-4 mins in the tin and then remove to a wire rack to cool completely.  I often double this recipe because they are so delicious.

Let me know how you get on making these.  I would love to hear your feedback and comments.

The Irish Mammy

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Hazelnut and Chocolate Chip Cookies

The fifth recipe in my Simple Cookies series

125g Butter (at room temperature)
125g Caster sugar (you can use a mix of caster and soft brown sugar)
1 Egg
250g Self-raising flour
100g Dark Chocolate chips
75g Hazelnuts (chopped)

Using a mixer with a paddle/beater attachment, beat the sugar and butter until it is light and creamy.  Add in the egg and beat for another minute.  Next add in the flour and mix this in slowly until just combined.  Finally add in the chocolate chips and hazelnuts and stir through the dough.

Using a 2oz cookie scoop, scoop the dough onto a parchment lined baking sheet.  The mix makes 12-15 cookies.  You can use two spoons to place dollops of the mixture on the sheet either.  Place in a preheated oven at 190ºC for 12-15 mins.  They should be just turning a light golden brown.  Allow to cool for 3-4 mins in the tin and then remove to a wire rack to cool completely.  I often double this recipe because they are so delicious.

Let me know how you get on making these.  I would love to hear your feedback and comments.

The Irish Mammy

Oatmeal and Raisin Cookies

The fourth recipe in my Simple Cookies series

125g Butter (at room temperature)
125g Caster sugar (you can use a mix of caster and soft brown sugar)
1 Egg
200g Self-raising flour
100g oatmeal (porridge oats)
75g Raisins

Using a mixer with a paddle/beater attachment, beat the sugar and butter until it is light and creamy.  Add in the egg and beat for another minute.  Next add in the flour and mix this in slowly until just combined.  Finally add in the oatmeal and raisins and stir through the dough.

Using a 2oz cookie scoop, scoop the dough onto a parchment lined baking sheet.  The mix makes 12-15 cookies.  You can use two spoons to place dollops of the mixture on the sheet either.  Place in a preheated oven at 190ºC for 12-15 mins.  They should be just turning a light golden brown.  Allow to cool for 3-4 mins in the tin and then remove to a wire rack to cool completely.  I often double this recipe because they are so delicious.

Let me know how you get on making these.  I would love to hear your feedback and comments.

The Irish Mammy

White Chocolate, Cranberry and Macadamia Nut Cookies

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The third recipe in my Simple Cookies series

125g Butter (at room temperature)
125g Caster sugar (you can use a mix of caster and soft brown sugar)
1 Egg
250g Self-raising flour
100g White chocolate chips
50g Dried cranberries
50g Chopped macadamia nuts

Using a mixer with a paddle/beater attachment, beat the sugar and butter until it is light and creamy.  Add in the egg and beat for another minute.  Next add in the flour and mix this in slowly until just combined.  Finally add in the chocolate chips, cranberries and macadamia nuts and stir through the dough.dsc_0013

Using a 2oz cookie scoop, scoop the dough onto a parchment lined baking sheet.  The mix makes 12-15 cookies.  You can use two spoons to place dollops of the mixture on the sheet either.  Place in a preheated oven at 190ºC for 12-15 mins.  They should be just turning a light golden brown.  Allow to cool for 3-4 mins in the tin and then remove to a wire rack to cool completely.  I often double this recipe because they are so delicious.

Let me know how you get on making these.  I would love to hear your feedback and comments.

The Irish Mammy