Thisweekend I had a visitor from Crete. Remember telling you about our friends in Crete sending us all that xynomyzithra cheese? There daughter is in the same University as my son and they are preparing their thesis together. They usually do most of the work online but sometimes they have to meet and review what they have done. Last month my son went to Crete and now Sophia visited us. Guess what?Sophia brought more cheese.On Sunday morning I was baking all morning as I wanted to send some cookies along with other things to her mom.
Sophia is engaged and lives with her fiancé and she has four brothers and sisters so I wanted to make a big quantity to send to her family but some for her as well.
After reading a few recipes on the Internet, the only information I have kept from those recipes was the proportion of butter – sugar – eggs – flour and oatmeal. All the other ingredients were my addition, as I wanted to use ingredients I had at home. I have made this recipe before using pecans, chocolate and craisins but I prefer this one. This time, I used pistachios, a few craisins about 1/4 cup so I added raisins as well and leftover chocolate tiles from the Cuckoos” nest chocolate cake, as well as other chocolate pieces. I used dark chocolate flakes* as I remember making some cookies with corn flakes ages ago. The addition of coarse sea salt was also very good as the salt did not dissolve and occasionally, you got a salty taste here and there. The previous time I had used vanilla essence but this time I forgot to add it and it proved that it was not necessary. This is a photo of the first batch.
Preparation time: about 45 minutes
Cooking time: about two hours
Makes: about 100 cookies
11/2 cups (370 grams) of unsalted butter at room temperature
11/2 (300 grams) cups of sugar
11/2 (240 grams) cups of dark brown sugar
5 tablespoons of fresh cream
5 cups of self raising flour (650 grams)
11/2 teaspoon of baking soda
1 1/2 teaspoon of baking powder
1/2 teaspoon of coarse sea salt
3 cups (240 grams) of instant quaker oats
1 1/2 cups of pistachios, raw and unsalted
1 1/2 cups of dark chocolate chips
1 ½ cups (75 grams) of fitness dark chocolate flakes*
½ cup of mixed raisins and craisins
* Whole wheat cereal flakes or any other cereal flakes. If you don’t have any of these, add a little bit of flour or oats.
Preheat the oven to 180 degrees C.
Cream the butter and sugars together on high speed while you are preparing all the other ingredients.
In a separate bowl combine the flour, baking soda, baking powder, salt, quaker oats and chocolate flakes.
Lower mixer speed at minimum and start adding the eggs, one at a time, until incorporated. Add the fresh cream and beat for 3 minutes at full speed, being sure to scrape down the sides of the bowl.
At this point I added the hook and on low speed I added the dry ingredients to the butter mixture, being sure to scrape down the sides and bottom of the bowl once or twice to ensure even mixing again.
Add in the pistachios, craisins-raisins and dark chocolate chips.
With an ice cream scoop I scooped out a ball, which I divided into four pieces. Each quarter, I shaped it round and placed it on parchment lined baking tins leaving a lot of space as the cookies will spread.
Bake for 15-20 minutes depending on your oven or until golden brown.
Allow to cool on the cookie sheets before moving to a baking rack to cool completely.
I rarely bake using the air but I was pressured by time to bake other things as well, so I added two tins simultaneously and the same time was needed as well.
I am also sending them to Lore, of Culinarty, for her Event Original Recipes Round-Up #6, dedicated to Winter Holidays and festive concoctions.
And some exciting news: These came in the mail yesterday morning from Giz, of Equal Opportunity Kitchen. They arrived from Canada in less than a week and you still have a lot of time to order for Christmas and New year, to make little gifts, for teachers or friends.