I’d like to just say, seriously?!?!
Actually, I’ll say it twice, The first time will be because these cookies have been absolutely amazing, incredible, mouthwatering, delicious, spot-hitting & fantastic every single time I’ve made them (they are apple, date, walnut & butterscotch cookies)…. and the SECOND “seriously?!?!” is going to be because this time round, I didn’t get to eat a single one.
Not one. Single. One. SERIOUSLY!!!! (ok, so that makes 3).
Who does that, who denies the baker a taste of her own delectable treats?! It’s just not on. I repeat. It’s just, not, on!
The thing is, there isn’t just one culprit here. Mel ate some, his grandmother took a bunch to her friends dinner party, my mother took some home, mel’s grandfather ate a whole bunch… and because everyone was coming & going form the kitchen, no one communicates or keeps track of everyone else, no one thought to ask “has Lauren had any?”.
I suppose they all just assumed that I had. I guess that’s a fair assumption, being as most of the time I’m eating things as soon as they come out of the oven…. but seriously? I’m pretty sad about this.
I know I should try & look at the other side of things, the side where if they were all gone then that’s a huge testament as to their sheer greatness… but I’m still sad. I’m going to share the recipe all the same though, just because I didn’t get to enjoy any doesn’t mean I should penalize the rest of you. I’m going to go sulk now….
Ingredients, makes 20:
– 150g dark brown sugar
– 115g unsalted butter, room temp
– 1 egg
– 1/4 cup amaretto
– 1 tsp vanilla
– 220g flour
– 2 1/2 tsp cinnamon
– 1/2 tsp salt
– 1/2 tsp baking soda
– 2 apples, peeled & diced
– 80g walnuts, chopped
– 100g dates, pitted & chopped
– 1/2 butter scotch candy, chopped
1. preheat the oven to 180°C
2. cream together the butter & sugar until light & fluffy.
3. add in the egg & beat until fully incorporated.
4. pour in the vanilla & amaretto & beat until mixed.
5. sift in the flour, salt, soda & cinnamon & mix until all combined.
6. add in the apples, dates, walnuts & butter scotch & mixed until evenly distributed.
7. line two baking trays with parchment & dollop large amounts of dough onto the sheets, leaving roughly 3 inches between them.
8. baked for 20 minutes.
9. remove from the oven & allow to rest for 5 minutes, then transfer to a cooling rack.
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