I was watching Baking Mad with Eric Lanlard the other day and I was drooling at the TV, and I now have the baking bug! I have always loved baking, especially because of my sweet tooth :P I had bought a cookery book duo recently including this book by Catherine Atkinson:
I saw a recipe for Chunky Double Chocolate Cookies that looked delicious but I decided to adapt it with these ingredients (partly because that's what I had in the house, partly because I was curious to see what would happen :) ):
Well I’m happy to report they turned out really well and even if I say so myself they are yummy! They have a soft centre and the strawberry in the white chocolate adds a fruity tangy flavour. J They aren’t too complicated to make and I thought I’d share my version of the recipe with you.
60g unsalted softened butter
55g Philadelphia Light Cadbury
115g caster sugar or light brown sugar
5ml/1tsp vanilla extract
150g self-raising flour
75g rolled or porridge oats (not sure if they’re the same thing lol I used porridge oats)
115g chopped milk or plain chocolate (I used a milk chocolate)
115g chopped white chocolate with strawberry pieces
1. I pre-heated the oven (fan assisted) at 190oC/375oF/Gas Mark 5 and greased two baking trays with butter.
2. Beat the butter, chocolate philly and sugar together in a mixing bowl until fluffy. Add the egg and vanilla extract and beat well.
3. Sift the flour over the mixture and fold in lightly with a metal spoon, then add the oats and chopped milk and white chocolate with strawberry pieces and stir until evenly mixed.
4. Place small spoonfuls of the mixture in around 20 rocky heaps on the two baking trays leaving space for spreading.
5. Bake for 12-15 minutes, or until the cookies are turning pale golden. Cool for 2-3 minutes on the baking sheets, then, using a metal spatula lift onto a wire rack to cool completely. The cookies will be soft when freshly baked but will harden to a soft chewy texture on cooling.
Baking up a storm!