Chewy, chunky, soft and moreish. These cookies were going to be named quarantine cookies but I decided that it wouldn’t be in best taste. With Covid-19 keeping us all in doors practicing social distancing, it’s the best time to experiment with your pantry staples. I whipped these up with what I had on hand and they came out so well but I doubt they will last the full 2 weeks.
I also made a batch of chocolate ones which were frikking amazing but they got devoured before I could get them posted. Oh well it’s just another reason to make them again!
This recipe makes about 18 biggish cookies, but it all depends on your preference and how you portion them. You can easily halve this recipe if you want fewer temptations.
What you’ll need:
3 ½ cups cake wheat flour or all purpose
2 tsp baking powder
1 tsp bicarbonate of soda
2 tsp fine salt
6 tbs rainbow sprinkles or vermicelli
1 cup light brown sugar
1 cup white sugar
½ cup coconut oil, softened
½ cup neutral vegetable oil, or sunflower
½ cup water
1 tsp vanilla extract
How to do it:
In a large mixing bowl, add all the dry ingredients and mix together.
Add the wet ingredients and mix. This step I like to do with my hands, it’s just easier that using a spoon and less clean up than using a mixer.
When fully incorporated cover the bowl with some plastic wrap and refrigerate for about 45 minutes.
Line a baking sheet with a silpat or baking paper.
Take your chilled dough and scoop out equal balls using an ice-cream scoop for bigger biscuits and a TBS measure for smaller ones. Roll gently between your hands and place on the baking sheet pressing down softly with your palm or the bottom of a glass.
Chill for 10 minutes while you are preheating your oven to 180°C.
Bake the cookies for 10 minutes until slightly brown around the edges. They will look too soft when you take them out, but they will harden while cooling. They are much better when they are not overbaked.
Let the cookies cool on the tray for about 15 minutes then transfer to a cooling rack and leave until fully cooled.
They will last a good 2 weeks if kept in an airtight container. I haven’t tried it but I’m sure they would be freezer safe too.
I hope you enjoy these cookies as much as I did and if you give them a try let me know how they turned out and what improvements you made. You can also tag me in your creations on instagram @ninarlasvegas.
Love and health to all of you and keep safe in this time of uncertainty.