What my degree in IPE didn't teach me about baking, DIY, fitness, and life…
Hi everyone, I’m Jaimie from Obsessive Compulsive Gastronomy and I feel so honoured to be a guest here on the Doctorate Housewife today. As you can probably tell from the title, my blog is an outlet for a bit of a food obsession and is a combination of my chatter and my recipes – half of whice I make up myself and half of which are adaptations from all over the place. I am right at the end of my PhD studies (I’m a zoologist) so at times I struggle to find time for blogging, but there is always time for food. I currently live in rainy Ireland but soon will be returning to my home country, New Zealand, where it will be summer and I can’t wait for some sunshine! But that is still a couple of months away yet, so to brighten up this grey autumn day I have made cookies to share with you. This particular recipe is not my own, I found it through a blog-hop and it is an amazing chocolate chip cookie recipe. I doubt the photos do it justice so you will just have to try it for yourself.
Hazelnut Chocolate Chip Cookies
(adapted from Yummy Healthy Easy)
225 grams butter
1 cup dark brown sugar
3/4 cup white sugar
1 egg yolk
1 teaspoon vanilla essence
2 cups plain flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup rolled oats
100 grams chopped hazelnuts
200 grams chopped milk chocolate
What makes these cookies really amazing is toasting the butter. I do this in the microwave because on the stove top it is so easy to burn. Simply take a glass jug or bowl (at least 500 mL in volume) and place the butter in. Cover the bowl with a plate and microwave on high for 5 minutes. After 3 minutes stop it to take a look – it should be melted and bubbling and starting to froth up. After 5 minutes it should have frothed up all the way to the top and be dark golden in colour, with little solid bits all through it. Scrape the froth down and leave it to cool for awhile, during which time it will turn a toasty brown colour (and smell amazing).
While the butter cools turn the oven on to 180 degrees celsius and line a cookie tray with baking paper. Take a large bowl and place the sugars in it, then pour the butter (it’s OK if it’s still warm) over the sugars and mix well. Add all of the ingredients one at a time in the order that they are listed, mixing well after each addition. Don’t forget the oats like I did the first time I used this recipe – the cookies will turn out incredibly flat and gooey!
Roll the cookie dough into balls (of whatever size you like, giant cookies are always good; the recipe makes 50 average sized cookies) and place on the prepared tray, but don’t flatten them. Bake each tray for about 12 to 15 minutes (it depends on your oven, and what size your cookies are, and whether you like your cookies chewy or crispy). They will be very soft when they come out so let them cool a little before moving them. Then enjoy them warm with a glass of milk!
I hope that you all enjoyed the recipe and will find time to make these soon. Thanks so much for having me here Jessi and I hope that you enjoy your holiday!
Hi everyone, Jessi here. First of all, a big thank you to Jaimie for guest post! I don’t know about you, but I think I need to go toast some butter =D If you liked this recipe, please head on over to Obsessive Compulsive Gastronomy for more mouth-watering treats.
If you can’t wait to get right in the kitchen and try this, but don’t want to bring your laptop for fear of butter and sugar stains, why not use this occasion to try my new environmentally friendly print button (at the bottom of this post). It’ll allow you to choose what you print – just the recipe, the recipe with a picture, all the pictures, or the whole thing.