Sunday, October 12, 2008
Every one's favorite, these classic cookies will disappear as fast as you make them. Recipe makes about 24 cookies.
4 ounces (125 g) unsalted butter
1/3 cup light brown sugar
1 large egg
1/4 teaspoon vanilla essence
1 1/4 cups self-rising (raising) flour
1 teaspoon ground cinnamon
1 cup dark chocolate bits or drops
1/2 cup finely chopped walnuts
1. Preheat oven to 350 degrees F (180 degrees C). Grease two large baking trays.
2. In a mixing bowl, beat together the butter and sugar until light and creamy. In a small bowl, beat together the egg and vanilla. Gradually beat the egg mixture into the creamed mixture.
3. Sift the flour and cinnamon together. Stir into the mixture. Add the chocolate bits or drops and the chopped walnuts; mix until evenly combined.
4. Using a teaspoon, place heaped spoonfuls of the mixture 2 inches (5 cm) apart on the two baking trays.
5. Bake for 15-20 minutes, or until golden brown. Cool a few minutes until cookies start to firm, then transfer to a wire cooling rack to cool fully.
Tip: To double check that the cookies are ready, turn one over - the base should be golden brown too. Make and freeze several batches of these cookies. Quick to thaw, they are always there for a hungry family.