Monday, March 29, 2010

Choc Chip & Peanut Cookies

This has been a family favourite forever.   I use to make up double batches of the recipe and freeze the cookie dough.   That way I could bake as many cookies as I needed whenever we felt like them!  

One morning I went to the freezer to get the cookie dough and the container was empty.   Upon asking the kids who knew where the cookie dough went my then 5 year old son says "oops ... sorry mum I just love frozen cookies"!!!   My little sweetie wasn't waiting for them to be baked, just pinching them from the freezer!   He only looks innocent ...

Choc Chip & Peanut Cookies
250g butter, softened
2 teaspoons vanilla essence
2 cups (400g) firmly packed brown sugar
2 eggs
3 1/2 cups (525g) self raising flour
250g packet choc bits
1 cup (140g) crushed nuts

Beat butter, essence and sugar in small bowl with electric mixer until smooth.

Add eggs, beat until well combined.

Add sifted flour, choc bits and nuts (you can omit the nuts and add extra choc bits), press ingredients together using hands.

Divide mixture into 3 portions, roll each portion into two 30cm logs. Roll each log in baking paper or foil, refrigerate 1 hour or overnight.

Cut logs into 1 cm slices with serrated knife. Place slices on baking paper lined oven trays, about 3 cm apart.

Bake in moderate oven about 20 minutes or until browned lightly.

Makes 60

Note: By using White Wings Gluten Free Flour and Gluten Free Choc Bits (most choc bits are gluten free - but do check) it is easy to convert to being Gluten Free Cookies.

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