Wow! That’s a mouthful of a recipe title for sure! However, it does tell you exactly what’s in the cookies I made, doesn’t it?
Inspired by the original recipe by the finalist of the Great British Bake Off, Holly Bell, which is incredibly versatile and can easily be altered, depending on your mood and fancy. Last night, I decided to go a little Persian with some wonderfully fragrant Nielsen Massey Rosewater, some delicious green pistachios from Sainsbury’s, along with some cranberry & blueberry mix which I’d bought from Holland and Barratt and some creamy chunks of Callebeaut white chocolate. The recipe made about 21 cookies (I forgot to count before we started eating them, still slightly warm from the oven, sorry!)
- 250g Butter, room temperature
- 150g Soft brown sugar
- 1½tsp Nielsen Massey Rosewater
- 150g Self Raising flour
- 230g Quaker Porridge Oats
- 100g Cranberry & Blueberry mix
- 100g White chocolate chunks
- 100g Pistachios, chopped
- Preheat your oven to 160ºC.
- Line your baking sheets with parchment paper (I used 4 baking sheets and baked them in pairs).
- Cream the butter and sugar, along with the rosewater until light and fluffy. (I was watching The Fall on BBC iPlayer as I was baking, can you tell?!) It’s much easier to use a hand mixer when creaming your butter and sugar, and I use my Kenwood K-Mix one.
- Add in the flour and oats and stir to combine fully.
- Gently stir in the cranberries, blueberries, chocolate chunks and chopped pistachios.
- Take out plum sized balls (I used a level table spoon measure for my cookies).
- Place the cookies on to your baking tray and flatten them out roughly to about 1cm thick. You need to leave about 2cm between them to allow them to spread a little.
- Bake for 16 minutes.
- The cookies will still be soft when you remove them from the oven, so allow them to cool on the baking sheet for about 5 minutes.
- Remove the cookies to a cooling tray and leave until cold.
- Store in an airtight container, but you won’t be able to resist them for too long!
