My second daughter, Lily, could be referred to as challenging by some, although I obviously don’t think she is a bit. I make these cookies to take to the hard working ladies in the creche, who put up with a lot and come to the door, always in good humor, with their stories to tell her fond Mama. “Lily was in ‘time out’” they say. “She punched Chloe/Callum/Freya”. “Ah, she’s just spirited” I say. “Have a cookie.” They love these cookies. Lily may grow out of her three year old’s hot temper one day, but if she doesn’t I will make these cookies for her parole officer. I’m sure she will love them too.
This recipe came originally from the Primrose Bakery cookbook, but I found that the ratio of granola and nuts to actual cookie dough was unworkable. These quantities below will give you about 24 large cookies and a much easier dough to work with. These cookies should be made with a very good quality granola. I always make them with our own granola without any added dried fruit but if I was to make them with a bought granola I would go to that extra bit of trouble and pick out most of the fruit, as it’s best with the crunchy nuts, seeds and oats and the soft, melty bits of sweet chocolate. Anything extra to me would seem a bit much, like an over-gilding of the Lily!
Granola & Chocolate Chip Cookies
460g plain flour
1 tsp bicarbonate of soda
A pinch of salt
230g soft light brown sugar
1 large egg
1 tsp vanilla extract
150g white chocolate roughly chopped
150g dark chocolate roughly chopped
Preheat oven to 180C. Line 2 baking trays if cooking immediately. Sift the flour, bicarb and salt into a bowl. Cream together butter and sugar. Add vanilla and egg, beat well, and mix in the flour mixture gradually to form a dough. Stir in remaining ingredients with a spoon (granola and both chocolate chips). Scoop about two tablespoons of mixture out and roll into a ball with your hands. Place them, spaced out, onto the sheet lined with parchment. Flatten cookies slightly with hands or a fork and bake for about 10 mins or a little longer until they begin to firm up.
If not cooking all the dough immediately, roll them into their portions and freeze. They will keep as well in the fridge for up to a week, well wrapped, so as not to take on any fridge smells. Any cooked and uneaten biscuits are fine in an airtight container for three or four days.