Freeze ahead brown sugar cookies
I made a batch of these the other day (the plain ones – these ones in the pic have actually got a dollop of salted caramel in their centre), and the Death Wish Child, somewhat of a cookie connoisseur, declared them to be the best cookie that I make.
‘What, these old things?’, I asked, surprised.
DWC: ‘Yup’
Me: ‘Not the double chocolate chip cookies?’
DWC: ‘Nope.’
Me: ‘Just these plain, boring fridge cookie things?’
DWC: ‘Yup.’
Me: ‘Not the home-made bourbons that we print ‘ARSE’ into?’
DWC: ‘Nope, these.’
And so, in that short conversation (he’s a man of few words, my youngest), it dawned on me. In the whole of my blogging career, a whole THOUSAND blog posts, I have omitted to publish one of the easiest, yummiest recipes in my repertoire. Shame on me.
These are the best cookies in the world, not only because they’re ridiculously easy, but because you can make double and keep the dough in the fridge, where it will happily last a good few days, but also because you can freeze these little suckers, to whip them out and bake them when unexpected guests appear, making yourself out to be breezily, carelessly efficient in the kitchen (even when the truth is, sadly, that the fluff underneath your sofa comes from a dog you no longer own *cough*).
Brown Sugar Cookies
125g butter, softened
150g dark brown sugar
1 egg, beaten
1 tsp vanilla extract
150g plain flour
50g oats
So, just cream the butter, then add the sugar and beat together until it’s light and fluffy. Add the egg, then beat again until creamy, then the vanilla. Finally, stir in the flour, then the oats and stir until it’s all combined.
Dollop the mixture in tablespoonfuls onto a baking sheet.
To freeze ahead: at this stage, you can pop the whole tray into the freezer until they’re solid, then bag them up and keep them in the freezer for the efficient bit at a later date. If you want to be really posh you can roll the dough up in a cling film sausage, chill, then slice before open-freezing:
To bake, they’ll need about 10-12 minutes at 180 degrees/gas 4, a couple of minutes more from frozen.
Go to it, then troops. Remember, we’re going for breezily, carelessly efficient, with absolutely no first degree burns.
Am so confused!
Just joking: brown sugar comes in tons of different forms – it’s all got molasses in, it’s just the amount that differs. Muscovado is a really sticky, toffeeish brown sugar as it’s got tons of molasses. Dark brown sugar is similar, but less sticky, and light brown contains even less. Peasy, see? x
Thanks
Hi Kikilia – for any conversions I always try the above website – she’s converted everything into everything! xx
BADUMTISH!
Evey @ Polythenepram
x
Ooh hope they came out okay