Kristie and I have been making a really good, and easy chocolate chip cookie recipe for quite a while now; the original recipe comes from the Healthy Food Guide website. A couple nights ago, we were baking up another batch to have as snacks with our movie, when something went horribly wrong! Or did it?
The original recipe calls for you to cream the butter and sugar together, but we keep our butter in the fridge, so the first thing I had to do was to heat up the butter in the nukerwave to soften it up. Evidently, soft butter to me now means liquid, steaming and bubbling. Yes, I put the butter in for too long on too high a setting. Not wanting to let good butter go to waste, and because I already had a full glass of butter for breakfast earlier, I decided to use it anyway. I've got to say that creaming the sugar with hot, melted butter is pretty easy. The next step in the original recipe is to add the vanilla and chocolate chips.
In retrospect, I probably should have waited to add the chocolate chips until after the mixture had cooled down to room temperature, but in retrospect, everything is clear. I mean, had I known at the time, I wouldn't have stuck my tongue in the light socket...but now I know. I never would have guessed that chocolate chips would melt while in a hot medium...I mean, how could I? Anyway, now instead of a bowl of creamed butter, sugar and chocolate chips, I've got a hot steaming bowl of rich, thick chocolaty sludge.
Not wanting to waste the ingredients we put in, we decided to continue with the recipe and make the batch of cookies anyway. The result? Two words: Yum & Me!
So here, for the first time ever, based on a recipe I shamelessly stole from HFG, are My (Delicious) Chocolate Mistake Cookies:
Ingredients
100g Melted butter
1/2 cup brown sugar
1/2 teaspoon vanilla essence
1/3 cup chocolate chips (I prefer dark)
1/4 cup dried cranberries, blueberries, and cherries, chopped
1/4 Flax seeds and sunflower seeds
1/2 cup wholemeal flour
1/2 cup white flour
1/2 cup rolled oats
1 teaspoon baking powder
Instructions
Set the oven to 180ºC.
Cream the butter and sugar together in a bowl until thick, light and creamy; add vanilla and mix through. Add chocolate chips and until melted and mixed through. Add dried fruit and seeds; mix well. Add flours, oats and baking powder and mix until well combined.
Lightly grease a large oven tray (I use oil spray for this). Roll the crumbly mixture into balls - it's quite a crumbly mixture but it will come together - and arrange on a tray, allowing space for mixture to spread. Press down with a fork, holding onto the sides of the ball to prevent it crumbling.
Cook for around 10 minutes or until lightly browned on top but still soft in the middle. Allow to cool for a few minutes on the tray before removing to a wire rack.
The original recipe calls for you to cream the butter and sugar together, but we keep our butter in the fridge, so the first thing I had to do was to heat up the butter in the nukerwave to soften it up. Evidently, soft butter to me now means liquid, steaming and bubbling. Yes, I put the butter in for too long on too high a setting. Not wanting to let good butter go to waste, and because I already had a full glass of butter for breakfast earlier, I decided to use it anyway. I've got to say that creaming the sugar with hot, melted butter is pretty easy. The next step in the original recipe is to add the vanilla and chocolate chips.
In retrospect, I probably should have waited to add the chocolate chips until after the mixture had cooled down to room temperature, but in retrospect, everything is clear. I mean, had I known at the time, I wouldn't have stuck my tongue in the light socket...but now I know. I never would have guessed that chocolate chips would melt while in a hot medium...I mean, how could I? Anyway, now instead of a bowl of creamed butter, sugar and chocolate chips, I've got a hot steaming bowl of rich, thick chocolaty sludge.
Not wanting to waste the ingredients we put in, we decided to continue with the recipe and make the batch of cookies anyway. The result? Two words: Yum & Me!
So here, for the first time ever, based on a recipe I shamelessly stole from HFG, are My (Delicious) Chocolate Mistake Cookies:
Ingredients
100g Melted butter
1/2 cup brown sugar
1/2 teaspoon vanilla essence
1/3 cup chocolate chips (I prefer dark)
1/4 cup dried cranberries, blueberries, and cherries, chopped
1/4 Flax seeds and sunflower seeds
1/2 cup wholemeal flour
1/2 cup white flour
1/2 cup rolled oats
1 teaspoon baking powder
Instructions
Set the oven to 180ºC.
Cream the butter and sugar together in a bowl until thick, light and creamy; add vanilla and mix through. Add chocolate chips and until melted and mixed through. Add dried fruit and seeds; mix well. Add flours, oats and baking powder and mix until well combined.
Lightly grease a large oven tray (I use oil spray for this). Roll the crumbly mixture into balls - it's quite a crumbly mixture but it will come together - and arrange on a tray, allowing space for mixture to spread. Press down with a fork, holding onto the sides of the ball to prevent it crumbling.
Cook for around 10 minutes or until lightly browned on top but still soft in the middle. Allow to cool for a few minutes on the tray before removing to a wire rack.
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