All. Day. Long.
I bet you are imagining me quietly reading on a comfy chair, a cappuccino at my side lost in a romantic dance with the written word and the poetry of food. Well, cut the music my friend, because here comes the Reality Spoiler; I have two kiddo’s in the house, and its school holidays so frankly it’s been one awkward juggle rather than a dance. I love the beauty in this chaos.
All this reading appears to have made my eyes swell because when I try to read Pretty Girl’s writing (and she is writing A LOT of teeny little things e-ve-ry-where, but that is a different story of paper abuse altogether) I find myself having to squint, tilt my neck ever so slightly and turn the paper towards the light to make out what she has written. What am I, like 100?
Anyway, to make up for the fact that I have been busy and distracted and weird, and to apologise to Pretty Girl for taking her to gymnastics on the wrong day, yes real life all over the place here, I decided to make my kiddos a batch of their favourite cookies. Ok, so they are my favourite cookies, but the kiddos love them so it counts, right?
This recipe is from one of my all-time best ever recipe books, Bill Granger’s Holiday. Yes he has a lovely face this man, and there is a certain appeal in just that, but I love his approach to food. His food is unfussy, laid back, and a really good fit for our climate and lifestyle which probably explains why I have cooked so much from this book.
Dear Husband’s now legendary slow roasted pork belly comes from the section called “Harvest” and between us we have made sure that this book is now showing signs of
wear and tear love. Don’t you just adore having books like this in your kitchen?
I am giving the recipe exactly as Bill does in his book, but I didn’t have any firm packed brown sugar (which I assumed to mean treacle brown) so I just used regular brown sugar and the result was very very good.
What you need
- Preheat the oven to 180°C and line three baking trays with baking parchment.
- Cream the butter and sugar together until pale and creamy.
- Add the egg and vanilla and beat until smooth.
- Sift the flour, baking powder and salt together.
- Add the oats, chocolate and cranberries and stir together.
- Add to the creamed mixture and stir together well.
- Roll small tablespoons of the mixture into balls and place on the baking trays.
- Flatten the balls with a fork dipped in flour.
- Bake for 12-15 minutes until pale golden.
- Leave to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
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