So what are my new digs like? My room is huuuuuge. It’s almost like a little studio flat in itself as I’ve arranged the furniture so I have a little sitting room area with the sofa bed and bean bag. Then on the other side of the room is the dining room with the shelves (see picture above), which is my favourite corner of the room. Then there’s the bed of course. The house itself is pretty big and I am yet to meet all my housemates! The kitchen, isn’t bad, it’s not great either. It’s just a bit overcrowded really, so most of the work surface space is taken up by an array or juicers and blenders. I have not baked anything in my short time here so fingers crossed the oven is ok. It’s a fan oven so hopefully not a lot can go wrong.
Enough about my life though, we’ve got some delicious cookies to discuss. Now I wasn’t sure whether to call them cookies or biscuits. To be honest, I don’t know the difference except for in England we are more likely to call something biscuity a biscuit and in America they are more likely to call them cookies as a biscuit is something completely different to them. I’m sticking with cookie as these are quite soft. So they are cookies with crumble on top. I’ve recently become aware of the fact I like things to have texture. I like tortilla crisps in my burritos, I like croutons in my soup etc etc. Some may argue that these cookies are in fact a bit cakey. This is kind of true. I may end up tweeking the recipe at some point but they are still bloomin’ delicious so whatevz. I baked these a while ago now and I am salivating at the thought of them. They were so good!!!
My top tip for these cookies is to store them in the fridge. This firms up the cookie part a bit and stops it being too cakey!
Cooking time: 18-20 mins
Mixing bowl x3
Oven tray (lined with baking parchment)
100g granulated sugar
100g light brown muscovado sugar
115g unsalted butter (softened)
100g plain flour
100g rolled oats
1 tsp bicarbonate of soda
- Preheat oven to 180c/ 170c (fan)/ gas 4
- Cream together butter and sugar.
- Add eggs and beat mixture well.
- In a separate bowl, mix together plain flour, oats, bicarbonate of soda, cinnamon, nutmeg and salt.
- Add the wet ingredients to the dry ingredients and mix well.
- Fold in apple chunks and blueberries (be careful not to squish the blueberries). Set aside bowl.
- Onto a lined oven tray, spoon out equal portions of your cookie batter. Squash down ever so slightly to give you ample surface space on which to sprinkle your crumble.
- Place in oven and bake for 8 mins. Remove from oven.
- Whilst cookies are baking make crumble topping. Rub the butter into the flour, sugar and cinnamon to form large-ish crumbs.
- Sprinkle over crumble and cook for a further 10-12mins until golden.
- Leave to cool slightly before transferring on to cooling rack.
- Refrigerate if you don’t eat them all in less than 60 seconds!
OH CRUMBLES. I’VE EATEN ALL THE COOKIES
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